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Cold salad recipes with gluten free pasta

Cold salad recipes with gluten free pasta
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During summer, many people choose to incorporate cold foods into their diet in order to beat the heat! Cold salads are one of the best and healthiest options to alleviate the hot feeling during the season when the temperatures rise. One of the best ways to make a salad a full meal is to combine it with Perfetto gluten free pasta in order to have a hearty and substantial dish full of nutrients that will last you the whole day.


Different kinds of ingredients make up a multitude of salad recipes that one can make for their family or friends to enjoy with. You can combine all healthy green leafy vegetables, or you can be experimental with your salads and have a fusion of different ingredients that pair well together.

The best thing about a salad is it is complete nutrition and pairing that with Perfetto’s gluten free pasta means that even people with gluten allergies or other dietary requirements can eat and enjoy the best of cold salads using our gluten free pasta this summer like Spaghetti Gluten Free Pasta & Gluten Free Penne Rigate Pasta.

We at Perfetto pasta bringing you some amazing and delicious cold pasta salad recipes that you can make and have at home just as a meal, whether you are on a diet, or as an appetizer.

Greek Pasta Salad

Ingredients

  • 1 pack Perfetto Gluten Free Penne Rigate Pasta
  • 2 c cucumber, sliced
  • 2 c tomatoes cherry
  • ½ c small onion, sliced
  • 1 c black olives, sliced
  • 1 c green pepper, chopped
  • ¼ c chopped fresh parsley
  • 140 g feta, crumbled

Dressing

  • 1/2 c olive oil
  • 3 tbsp vinegar
  • 2 tbsp fresh lemon juice
  • 1 1/2 tsp dried oregano
  • 1 tsp dried basil
  • 1 1/2 tsp minced garlic
  • 2 tsp honey
  • Salt, to taste

Instructions

  • Cook pasta as written on the pack then drain and set aside.
  • Prepare the dressing by whisking together extra-virgin olive oil, red wine vinegar, lemon juice, oregano, basil, garlic, honey and salt in a medium mixing bowl, set aside.
  • Add cucumber, tomatoes, onions, black olives, bell pepper and parsley to a large bowl.
  • Add cooked pasta to bowl, whisk dressing once more then pours over mixture in bowl. Toss then add in feta.
  • Thin mixture with up to 1/4 cup water. Chill up to 1 day if desired or serve right away.

Tuna Pasta Salad

Ingredients

For the dressing:

  • 2 tbsp. yogurt
  • 2 tbsp. Vinegar
  • 4 tbsp. Mayonnaise
  • Salt-to-taste

Instructions

  • Cook pasta as written on the pack then drain and set aside.
  • ‎Add cherry tomatoes, corn, tuna and basil leaves to the pasta then mix to combine ingredients.
  • To prepare the dressing: In a bowl, mix Mayonnaise with Vinegar, yogurt and salt. If you ‎feel the sauce is a little bit rough, you can add a small quantity of water.‎
  • ‎Drizzle the mayonnaise sauce over the salad and serve chilled

Easiest Pasta Salad

Ingredients

  • 225 g  Perfetto Spaghetti Gluten Free Pasta
  • ½  onion, chopped
  • 225 g cherry tomatoes, halved
  • 1 cucumber, chopped
  • 113 g mozzarella balls, drained and halved
  • 113 g salami slices
  • 1/2 C kalamata olives
  • 1/4 C fresh parsley leaves

For the dressing:

  • 1/2 C olive oil
  • 1/4 C vinegar
  • 2 tsp dried Italian seasoning
  • 1/2 tsp sugar
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Instructions

  • Cook pasta as written on the pack then drain and set aside.
  • Make the dressing. Place all the dressing ingredients in a small bowl and whisk to combine.
  • Soften the onion in the dressing. Add the finely chopped red onion and stir to combine. Set aside.
  • Place the pasta salad ingredients in a bowl. Drain the pasta well. Transfer to a large bowl. Add the tomatoes, cucumber, mozzarella, salami, olives, and parsley.
  • Add the dressing, including the onions, to the pasta and toss until evenly combined.
  • Chill for 30 minutes before serving.

Avocado-Pesto Pasta Salad with Corn

Ingredients

 

Instructions

  • Cook pasta as written on the pack then drain and set aside.
  • cook corn in pasta water for 2 to 3 minutes. Drain and rinse under cold water; cut kernels off the cob.
  • mixing pesto and avocado in a large mixing bowl mix; mash lightly using a fork and season with pepper. Toss together with pasta and parsley.
  • Serve on large platter. Top with corn and garnish with more parsley.

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