Tomato Basil Dairy Free Gluten Free Pasta Salad Recipe
This pasta salad recipe came about in an effort to boost Brian's iron consumption. Since he has been eating vegan and training hardcore for a 50 mile race in the mountains, I have been concerned about his iron and B vitamin intake. At Henry's I found this nutrient dense gluten free pasta - DeBoles Gluten Free Whole Grain Penne Pasta - which includes 15% of your daily iron in one serving....and since we know Brian eats at least 2 or 3 servings of everything, I thought that mixed in with some rich healthy greens, he'd be set for the day. Plus, since the pasta salad was dairy free, we didn't have to worry as much about calcium inhibiting the iron absorption and instead the vitamin C from the tomatoes would enhance the iron absorption...pretty much made a win-win.
Tomato Basil Dairy Free Gluten Free Pasta Salad Recipe
Ingredients
1 box of DeBoles Gluten Free Whole Grain Penne Pasta
2 cups of cherry tomatoes halved (we enjoyed ours fresh from a neighbor's garden!)
4-5 leaves of fresh basil cut finely
1 bag of baby spinach or fresh cut spinach leaves (about 5 handfuls)
1/4 cup olive oil
Juice of 1/2 lemon
salt, pepper, garlic salt
Cook the gluten free pasta according to the directions on the box. Tear the spinach into pieces with your hands as you add it to a colander. Rinse the spinach and leave in colander. Pour the cooked pasta over the spinach and rinse with cold water. This will wilt your spinach. Mix together the olive oil, lemon juice, and spices. Toss pasta and spinach in a large bowl with the tomatoes and basil, then mix in the dressing until well coated. Refrigerate covered for about 1 hour. Add more olive oil if it dries out at all. Serve cold as a side dish or entree on a warm day.
Tomato Basil Dairy Free Gluten Free Pasta Salad Recipe
 |
| Gluten Free Dairy free Pasta Salad |
1 box of DeBoles Gluten Free Whole Grain Penne Pasta
2 cups of cherry tomatoes halved (we enjoyed ours fresh from a neighbor's garden!)
4-5 leaves of fresh basil cut finely
1 bag of baby spinach or fresh cut spinach leaves (about 5 handfuls)
1/4 cup olive oil
Juice of 1/2 lemon
salt, pepper, garlic salt
Cook the gluten free pasta according to the directions on the box. Tear the spinach into pieces with your hands as you add it to a colander. Rinse the spinach and leave in colander. Pour the cooked pasta over the spinach and rinse with cold water. This will wilt your spinach. Mix together the olive oil, lemon juice, and spices. Toss pasta and spinach in a large bowl with the tomatoes and basil, then mix in the dressing until well coated. Refrigerate covered for about 1 hour. Add more olive oil if it dries out at all. Serve cold as a side dish or entree on a warm day.
0 Response to "Tomato Basil Dairy Free Gluten Free Pasta Salad Recipe"
Post a Comment