Gluten Free Summertime BBQ Pasta Salad

I love summertime BBQ's. The men huddled around the grill, the kids jumping on the trampoline, the women "talking" in the kitchen....and the food......hamburgers, hotdogs, chips, pork and beans, watermelon, and pasta salad.....mmmmmm.....pasta salad....

GFCF Pasta Salad



6 oz Orgran Rice and Millet Pasta

1/2 tomato, chopped

1/4 c. chopped yellow squash or zuchini

3 radishes, chopped

3 T. red onion, chopped

3 T. chopped bell pepper

1 small can sliced olives, drained

10 fresh spinach leaves, chopped

1/4 c. crumbled sheeps milk Feta cheese

2-4 oz Newman's Light Italian or Balsamic Vinegar dressing

salt and pepper to taste

Boil the noodles according to package directions. While they are cooking chop the vegetables and check the veggie drawer in your refrigerator for anything else you may want to throw in. When the noodles are al dente pour into a colander and rinse thoroughly with cold water for several minutes and drain well, atleast 10 minutes. If you are going to serve this salad immediately mix all ingredients and serve. If you are traveling with it or serving it later put all the vegetables, cheese, and dressing in a bowl, do not mix them up just layer them in and add the noodles last. Just before serving toss then taste and add more dressing and salt and pepper if needed.

Quick and Easy Pasta Primavera

This recipe was converted from my pre-gluten-free days. I make it when my daughter comes home from college, it is her favorite. I like it because everyone eats most of the veggies, and it is very colorful.

1 lb Tinkyada brown rice pasta (I used spaghetti here but any shaped pasta can be used).

Assorted vegetables, fresh or frozen

You can also add any kind of meat. Salmon is really good and so is leftover grilled chicken.

I used pea pods, green pepper, yellow squash, tomatoes, green onion, and carrots. This is a great way to use up any leftover veggies! Mix and match to whatever your family likes and what you have available.

2 T. olive oil or margarine
2 c. gluten free chicken broth
2 T. rice flour
juice of 1 lemon
sea salt to taste
1/4 c. grated parmesan cheese

Fill a large stock pot with water, add 2 tsp. salt and put on to boil. While you are waiting for the water to boil begin to clean and cut up veggies. I use a really large cutting board and push them into piles as I go. Once the water is boiling add pasta. As soon as the water begins to boil again add any veggies that take a long time to cook. I only had to add the carrots. Once the pasta is almost done, maybe 3 or 4 minutes from being done, add all the other veggies except tomatoes. Cook till pasta is done and drain in a colander. Rinse and set aside.

Make a rue out of margarine or oil and the rice flour. All at once add chicken broth. Stir till bubbly. Add lemon juice and sea salt. I like to let each person add their own parmesan cheese when serving but you can add it in now if desired. Place pasta and veggies back in stock pot with tomatoes and meat (if desired), pour 1/2 of the sauce over the top, gently toss. Add the remainder of the sauce to your liking. I usually use it all. Serve with fresh ground black pepper and parmesan cheese.