One thing I love to make in the summer is a big veggie filled pasta salad. It’s easy, light, delicious served at room temperature or even cold, great alone or a side dish.
Since my Hashimotos and IBS diagnosis I’ve had to make some SUPER strict dietary changes. And I’ll be honest, it sucks. But I’m here to tell you that the food world is becoming so ingenious at coming up with gf/df alternatives that you really almost can’t tell the difference.
I love this easy pasta with fresh raw veggies. So light and so healthy. It’s a great dish to take to a summer potluck. And I’m telling ya, nobody will know that it’s gluten or dairy free.
Scroll down for the printable recipe card.
My favorite gluten free pasta is Barilla brand. I’ve tried so many GF pastas and this one is hands down my favorite. It’s also a vegan product. One thing to remember with this or any GF pasta is to not overcook it. I’d follow the directions but then taste taste every minute until it’s the texture you want. I know it’s against the Italian rules of pasta cooking but I also run this under cold water right after I drain it. I feel like it needs to get a quick cool down so that it doesn’t overcook.
For most of my dishes I basically add in whatever veggies I have. But for this particular salad I used zucchini, red bells, onions, grape tomatoes and tons of fresh basil. And yes, all raw. Just get your souz chef husband to chop up all the veg and set aside. So easy right?
I make a super basic Italian vinaigrette with evoo and red wine vinegar, garlic, dried herbs, lemon and salt and pepper. I I love red wine vinegar because it gives that nice sharp, tangy bite, but you could use apple cider vinegar if you prefer. And you can really add whatever herbs suit your taste. Fresh herbs are great but I make mine with a lot of dried Italian herb mix. Sometimes I’ll throw in a little fresh lemon thyme that I grow on my front porch. But again, simple is sometimes best. Dry herb away!
One thing I miss terribly since having to implement a dairy free lifestyle is CHEESE! Especially on salads and pasta. I always used a crumbled feta on everything. Well people I finally found a great alternative! Violife Feta is 100% vegan and I’ll be honest I have no idea how they mimic the taste and I don’t care because it is pretty darn close to regular feta. It isn’t as crumbly. It comes in a block and the flavor does lean in between goat cheese and feta but dang I do love it!
Once you cook pasta, cut your veggies and make your vinaigrette just throw it all together in a large dish. Once combined crumble your feta, add your julienne basil and salt and pepper as needed.
Side note: I leave a little extra olive oil or vinaigrette on the table as the pasta sometimes soaks up the vinaigrette.
Seriously you guys this is so easy you actually don’t need the recipe card below. It’s a throw everything together kind of easy pasta salad. (I’m really doing this for my husbands sake. You know, step by step instructions with quantities and everything.😜)
Enjoy and happy summer cooking.
xo, Sj
Summer Pasta Salad
Equipment
- pasta pot
Ingredients
- 2-3 Zucchini
- 1 whole Red Bell Pepper
- 1/2 White Onion
- 1 carton Grape Tomatoes
- 10 leaves Fresh Basil
- 3/4 box GF Pasta Barilla recommended
- 1/2 block Dairy Free Feta Cheese Violife reccommended
- 1/2 cup Olive oil
- 2-3 tbsp Red Wine Vinegar
- 2 cloves Garlic finely minced
- juice of 1/2 Lemon
- 1 1/2 tsp Dried Italian Seasoning
- 1/2 tsp Salt and Pepper
Instructions
- Start by making the vinaigrette. Mix together the olive oil, red wine vinegar, garlic, lemon Italian seasoning and salt and pepper. Set aside.
- Chop up zucchini, red bell pepper, onion, tomatoes. Set aside. Julienne fresh basil. Set aside.
- Boil the pasta as per package directions. Rinse with cold water after rinsing.
- Throw all veggies and pasta in a bowl. Toss well with the vinaigrette. Crumble feta over the top and sprinkle with julienned basil. Add extra EVOO and salt and pepper to taste or as needed.
This is so good I’m making it for a 2nd time in days. Tonight I will change it up a bit by omitting the feta and adding chopped left over rotisserie chicken.
I hope it turned out for you Dawn!