Summer months call for entertaining, and having a few terrific recipes to serve at cookouts is a must. With many friends now following a gluten-free diet, I decided to develop a yummy new recipe just for them to serve at upcoming gatherings. This Asian quinoa pasta salad uses quinoa pasta instead of traditional semolina, resulting in a pasta salad that is not only delicious, but also packed with loads of good-for-you protein, fiber and antioxidants. Even if you don’t follow a gluten-free diet, you are sure to love this recipe!
- 1 red bell pepper, chopped
- 6 scallions, chopped
- 1 cup cherry tomatoes, halved
- 1 pound quinoa pasta corkscrews, cooked according to the package instructions and rinsed under cold water
- 1/4 cup red wine vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Juice of 1 lime
- 2 tablespoons gluten-free tamari
- 2 teaspoons grated ginger
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper (optional)
- In a large bowl, combine the red bell pepper, scallions, tomatoes and pasta. Set aside.
- In a Mason jar, combine the vinegar and next 7 ingredients. With the lid on, shake well until thoroughly combined and emulsified. Pour preparing dressing over the pasta mixture, and toss gently to coat. Chill for 1-2 hours before serving.
- Due to the nature of the quinoa pasta, our family has found that this salad is best served on the day it is prepared.
- If desired, 1 pound of regular corkscrew pasta can be substituted for the quinoa pasta.
This has become one of my favorite side dishes to serve alongside grilled chicken or fish, but it would honestly be delicious served as a light main dish completely on its own!
Looking for even more yummy cookout-worthy recipes? Check out these other delicious ideas: