Learn how to create a delicious gluten-free pasta salad that will please everyone’s taste buds. Easy recipe and full of flavor!
Delicious and Allergy-Friendly: Gluten Free Pasta Salad Recipe
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Deliciously Delectable: Whipping Up a Crowd-Pleasing Gluten-Free Pasta Salad
What’s up everyone my name’s Alicia and welcome to the double a homestead kitchen today what we’re going to be doing inside the kitchen is making my famous pasta salad I love making this pasta salad it is so easy and you only need a few ingredients and it’s very filling and anytime I bring it anywhere it’s always a big hit so I’m going to.
Share this with you today where I got this recipe I have no idea it was probably Pinterest at some point and I kind of just adapted it into my everyday life it’s more of a summer dish here in the kitchen but it’s super easy to make if you want something different for a side or if you have to go to a pot look the things that you’re going to need for.
This recipe is you’re going to need your zesty Italian um dressing that I use the zesty one you can get regular um non zesty if you don’t like that but that’s what I use for the dressing and then I also use hard salami that’s a must in there if you don’t have hard salami me you can you know pepperoni you can use that I’ve done that before I’ve already.
Cut this up or cubed it but I have sharp cheese here you can use extra sharp you can use Colby whatever kind of cheese that you like I just like uh extra sharp and sharp so that’s what I have and I’ll show you how I cut that up too I have a certain way of doing it that makes it easy you want your swiss cheese I do like to do two different kinds of cheese.
If you don’t like Swiss you can use mozzarella or or you could just use one cheese you don’t have to mix it up I just like the different flavors and then you want I hope I’m saying this right I always just uh you know like twist pasta but you want your fuzil pasta anywhere that I’ve read that’s what it’s called but you want that and I already cut it.
Up to save some time for you guys but what I have in this bowl and I I soak it in vinegar to get all those bugs and ickies out is you want your broccoli and that’s about as big as the piece that I want them I don’t really want them any bigger than that and I like to have different sizes and that’s about as small as I get to so I like to have a.
Little bit of variety so you’re not just you know like constantly big pieces of broccoli you have little pieces and then you have big pieces so I will put this in a bowl of water and then I will let it sit on the counter with some vinegar like I said to get all you know the clean it and get all the buggies out so I have that.
On the side and then I have my pot of water on the stove I’ve got that boiling getting ready for the pasta so one thing you want to do when you’re making this that I have done before and I realized I mean it didn’t make it bad but with the pasta you wanted to let it cool down a little bit you don’t want to put it into everything.
When it’s warm or hot because then it does kind of melt the cheese just a little bit it makes the texture of the cheese a little bit weird and it kind of cooks the broccoli which is fine if you like that um I prefer it not to be like that so I typically let the pasta cool down a little bit before I mix them up I’m going to show you how I cut my.
Cheese I only use about half a brick set that to the side and then I’m going to cut it this way and then I’m going to cut them into strips I can smell the Swiss Swiss is one of my absolute favorite cheeses next to parmesan I love cheese if you don’t love cheese there’s something wrong with you and then once we get them into.
Strips We’re going to cut them into cubes let me get in my little Bowl here there we go the cheese is cut next we have our hard salami and I took one sleeve I know that looks like a lot but I like to snack on the salami outside of this and so does Dasher it’s one of his absolute favorites so I’m.
Going to cut up a little more than what I need but I’m going to cut these into strips and and I just layered them together I’m going to turn it and then kind of like cheese just basically Cube it now the difference with this is because they do stick together I’m going to have to separate them when I put them inside the pasta salad but for now we’re.
Just going to go ahead and throw this in the bowl while we wait for the water to warm up on the stove to get to Boiling we’re going to go ahead and drain out our broccoli now this has been sitting in the vinegar water for quite a while so we’re going to dump it and then rinse it.
Off one of the things about broccoli it is hydrophobic so there are certain washes that you can get at the store to wash your broccoli I don’t really like to use chemicals of any sort so I just use vinegar but you can use whatever your heart desires okay now that we have that.
Washed I’m actually going to take the bowl that I let it soak in I’m going to rinse it out and then just let it sit like this with a colander in the bowl and just let it drain that way until I’m ready to use it trying to get as much water out of it as I can so when I mix all of it together it’s not just all water I’ve.
Got my pasta into the water we’re getting that boiling now my pasta is a little bit different because I am gluten-free so I like to leave my pasta al dente I don’t like to cook it all the way through the reasoning for me is because mine can get a little weird um I haven’t had regular pasta in many many years so I don’t know the difference.
Between regular pasta and how that would work out if you were to cook it to the correct uh dness for me I like it a little Al Dente that way when I mixed everything together with the zesty atalian dressing my pasta doesn’t get weird on me I have had that before I’ve cooked it uh to its dness and then um put it in the fridge overnight for the.
Potlock cooking whatever that I need it for and it gets a little mushy and I don’t like that so I I don’t cook it all the way through I just tested a pasta and it is done so we’re going to go ahead and get that out and get that drained I’m afraid I might have overcooked it not overcooked it but did it just a little bit too much which is.
Okay we’re eating it today so it’s not a big deal now that I have that drained I’m going to let that sit for a while I’m actually going to put it in a bowl with a little bit of the uh dressing just because I don’t want the noodles to get sticky to each other and have to have a big clump of noodles so I’m going to go ahead and.
Do that and then start mixing I’ve already got the broccoli in here but everything else into the bowl if you wanted to you could put the noodles into the fridge to help them cool faster as well while we wait for the noodles to cool what I’m going to do is I’m going to take those broccoli ends and give them to the chickens so let’s go I know.
They’re going to come running to the door I am the official snack lady I give them of course within reason the kitchen scraps that they can have I like giving them snacks there’s Olive she’s already at the door hi everybody I have a snack for you.
Guys hie good morning let me through come on okay oh someone laid an egg in the Run we’ve got the broccoli in the bowl this is my biggest glass bowl that I have so everything should fit it always has I.
Think I got a little more broccoli than I would like so I’m probably going to take some out now that we have the correct amount of broccoli I’m going to put the cheese in there and I don’t measure I measure with my heart when I make this I do what feels good and just kind of go with it and then if I feel.
Like that I need more then I will add more as I go now this is kind of the tedious part how I’d mentioned before where the salami gets stuck to each other so unfortunately I you know have to separate it the best that I can sometimes I’ll just smos it in between my fingers and if they stick together.
They stick together but I do my best to separate them so we’ll go ahead and get this in here I feel that my pasta has cooled down enough it’s not going to cook anything and like I said I added some dressing to it so pasta doesn’t stick to each other and I just have a big clump of pasta so we’re just going to go ahead.
And add that in there then we’re going to mix it up yeah that’s a good amount of everything everything seems equal in portions which is great and now we’re going to add more dressing and I like the zesty cuz it gives it a little bit of a cick too not like a heat but just like a tang and I.
Like the Tang mix it a little bit together perfect looks delicious I can’t wait to eat this later pasta salad is done now it’s time to put it in the fridge so hopefully I don’t forget it on my way to work we have a potluck today so that’s what I’m making but I want to thank you guys so.
Much for joining me on the video and in my kitchen and watching me make pasta salad I hope that you make it and that you enjoy it as well all right everyone I will see you on the next one take care don’t forget to hit that like subscribe and share button we always appreciate that
