diana tencic-body be well

Gluten Free Pasta Salad

I love pasta.

I am gluten sensitive so that can make my love of pasta  be a bit tricky.

You see, if I eat too much I puff like a puffer fish. However, my bowels love me for it as it helps everything flow! The team at Barilla have a wonderful range of pasta that I use in my home. It is made with rice and corn. How does it taste? Well, I describe it as tasting like polenta. I presented this recipe at the Mind Body Spirit Festival in Melbourne over the weekend and it went down I treat.

The secret to my pasta salad is the dressing. It is my go to dressing. Everything tastes better when you use it.

gluten free pasta body be wellSeriously.

I use ingredients that are left over in my fridge. Think carrot and broccoli, plus almonds and spinach leaves. I throw in some cranberries and boom left over fridge gluten free pasta salad! If you need a higher protein kick pop in some tuna or shredded chicken!

diana @ the mind body spirit festival

I batch cook this so I can take it to work.  Let me know what you think of it!

 

Gluten Free Pasta Salad

1/4 avocado 

3 tablespoons of yoghurt

squeeze of 1/2 lemon juice

salt and upper to taste

hand full of cranberries

1/2 cup of spinach

1/2 grated carrot 

one 1/4 broccoli par cooked with pasta

10 almonds

cook the pasta as per cooking instructions on the box/packet

While pasta is cooking prepare your avocado dressing: 

In a container place avocado, yoghurt lemon juice plus salt and pepper. Using a hand held blender mix together till smooth.

Drain your pasta and set aside

Grate your carrot and toss through the pasta along side your spinach and cranberries.

Finish the meal by mixing pasta through

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