Have you ever tried to make gluten-free pasta salad? If you have, you probably know what I am getting ready to talk about. If not, consider yourself lucky. Cold gluten-free pasta…how can I best describe it? Let’s just say that gluten-free pasta usually tastes much better hot.
When I first tried Ronzoni Gluten-Free Pasta a couple of weeks back, I was really impressed. This pasta really tasted like real, non-gluten-free pasta. When my husband made pasta salad a week or so later, my son asked if we could make gluten-free pasta salad. At first, I hesitated to know that it would probably not be very good, but then I remembered the Ronzoni gluten-free pasta and decided to give it a try.
Ah…it worked!! It was delicious! Even non-gluten-free, picky Hannah liked it! It is even better on the second day.
Simple Gluten-Free Pasta Salad
- 1 box Rozoni gluten-free Penne Rigate or Rotini pasta
- Kraft Tuscan House Italian Dressing
- Baby carrots, sliced (about 10-12)
- Broccoli, chopped and lightly steamed
- Cheddar cheese, 1/4 bar cut into tiny cubes
- Parmesan cheese
Directions:
- Cook pasta according to package, rinse with cold water, and set aside.
- Lightly steam broccoli. It can be left raw, I prefer it a little tender.
- Toss cool pasta with dressing to taste. Remember, more is less. You can always add more, you can’t go back.
- Add in veggies, stir, and add more dressing, if needed.
- Toss in cheddar and parmesan (to taste).
Enjoy!
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