Creamy Italian Pasta Salad {Gluten-Free}
I don’t do packaged seasoning mixes and honestly friend, neither should you. There is nothing better than hmemade dressing.
It’s super simple to make, and I bet you already have what you need in your pantry.
My creamy Italian dressing is made with real mayonnaise, two types of vinegar, my Italian seasoning blend and grated Parmesan cheese.
I promise, once you taste it, you will never go back to store-bought creamy Italian dressing again.
Gluten-free pasta can be tricky. I have tried a lot of different brands of gluten-free pasta, and based on flavor and texture, my favorite brand of gluten-free pasta is Barilla.
I always salt my water, at least a tablespoon for 1 pound of pasta in 4 quarts (16 cups) water. Also, add a teaspoon of olive oil to the water to keep the pasta from sticking together.
Make sure to add the salt, olive oil and pasta to the water once it has come to a rolling boil. It is very important that you cook the pasta al dente to the box’s directions.
Ingredients
Instructions
for full instruction please see : www.mamaknowsglutenfree.com
It’s super simple to make, and I bet you already have what you need in your pantry.
My creamy Italian dressing is made with real mayonnaise, two types of vinegar, my Italian seasoning blend and grated Parmesan cheese.
I promise, once you taste it, you will never go back to store-bought creamy Italian dressing again.
Gluten-free pasta can be tricky. I have tried a lot of different brands of gluten-free pasta, and based on flavor and texture, my favorite brand of gluten-free pasta is Barilla.
I always salt my water, at least a tablespoon for 1 pound of pasta in 4 quarts (16 cups) water. Also, add a teaspoon of olive oil to the water to keep the pasta from sticking together.
Make sure to add the salt, olive oil and pasta to the water once it has come to a rolling boil. It is very important that you cook the pasta al dente to the box’s directions.
Ingredients
- Box of gluten-free Rotini or Penne pasta I like Barilla
- 1 14 oz can artichoke hearts
- 1 cup black olives
- 1 cup grape tomatoes
- 1 cup fresh mozzarella cheese diced
- 1 cup roasted red peppers
- Fresh chopped basil optional
- Creamy Italian Dressing:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1/2 teaspoon thyme
- 1/2 teaspoon marjoram
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons sugar
- 1 cup mayonnaise (I am a Hellman’s girl)
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 cup grated Parmesan cheese
- US Customary - Metric
Instructions
- Bring water to a rolling boil. Add salt, olive oil and pasta to the water and cook to box directions for al dente.
- After draining the pasta, rinse pasta with cold water.
- Add pasta to a large bowl.
- In a small bowl, add all of the dressing ingredients and stir until fully combined.
- .......................................
for full instruction please see : www.mamaknowsglutenfree.com
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