Gluten Free Pasta Salad
Enjoy our gluten free pasta salad made with a variety of greens! The mouth-watering salad is perfect for a light lunch or side dish with any meal.
Equipment
Ingredients
- 1 package gluten-free pasta, cooked until al dente
- 1 teaspoon olive oil
- 1 bunch asparagus, trimmed and cut into 1½-inch pieces
- ½ cup artichoke hearts, chopped
- 2 cups spinach
- ½ cup pesto sauce
- ½ cup cherry or petite tomatoes
Instructions
- Cook one package of noodles in a saucepan according to the package until al dente. Drain and set it aside.
- Warm oil in a saute pan and add asparagus; cook for 3-5 minutes.
- Add the cooked asparagus to a serving bowl, along with artichoke hearts, reserved pasta, spinach, and Pesto Sauce, and stir to combine.
- Then, fold the petite tomatoes into the salad. Store it in the fridge for 1-2 hours before serving it for maximum flavor.
Notes
Expert Tips:
- To achieve the best texture, cook the pasta until it's firm to the bite, also known as al dente. When pasta is overcooked, it becomes mushy and won't hold up in a salad.
- Let the pasta salad chill in the refrigerator for 1-2 hours before serving to allow the flavors to meld together.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 194 kcal | Carbohydrates: 21 g | Protein: 10 g | Fat: 10 g | Polyunsaturated Fat: 1 g | Cholesterol: 6 mg | Sodium: 169 mg | Potassium: 403 mg | Fiber: 4 g | Sugar: 2 g | Vitamin A: 50 IU | Vitamin C: 10 mg | Calcium: 13 mg | Iron: 18 mg
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