Seems like everyone is trying to get that end-of-the-summer picnic in. Here in Colorado Springs, we lost many summer days due to a horrible, destructive fire. For us, Labor Day weekend is not only an opportunity to celebrate workers but to appreciate what we still have–our families, our neighbors, our beautiful mountains. I hope you will do the same this weekend.
I tested the following pasta salad on friends a few weeks ago. It was a hit, and they were amazed that The Girl Who’s Allergic to Everything was eating forkfuls. That says it all.
What prompted this recipe was a box of quinoa pasta (organic rice flour and organic quinoa flour) I was anxious to try.
Now it’s been a long time since I’ve actually tasted wheat pasta, but I thought these shells were pretty close to what I remember. My husband confirmed that the flavor and texture were better than “that the awful rice pasta you tried to trick me with.” 🙂
Now on to the recipe.
Amy’s Allergy-Free Antipasta Salad
Cook 8 oz. Andean Dream Quinoa Pasta Shells (or your favorite shells) as directed. Drain well.
Toss in the following:
Chopped gluten-, dairy-, soy-free genoa salami and pepperoni (read packages carefully!)
Kalamata olives or green olives in olive oil (I used both because I LOVE olives)
Medium sweet onion, chopped
Anything else you have in your fridge that would taste good, such as chopped green and/or red peppers, marinated artichokes, artichoke palms, sundried tomatoes, fresh basil)
Organic cherry tomatoes cut in half (unless they are those super tiny ones, of course)
For dressing, I just drizzled extra virgin olive oil and balsamic vinegar and sprinkled oregano until I was satisfied with the taste. But you can mix about 2 tablespoons oregano, salt and pepper to taste, 3/4 cup EVOO and 1/4 cup balsamic vinegar in a separate bowl, then add to salad.
Eat and enjoy!