We’re sticking it to the big G. In Gluten Freedom, we’ll take you from grocery store to kitchen pantry and beyond. Sayonara gluten.
Gummy. Chewy. Sticky.
These words, unfortunately, tend to go hand-in-hand with most gluten-free pasta brands. While some taste akin to wheat-based pastas, others are fit for the compost—making your dinner a bit of a dud.
Luckily, there are a few top-notch brands out there that hold up in both hot and cold dishes, so you don’t have to go without your favourite meals. While most are made of rice, other common ingredients include corn, quinoa, amaranth, and buckwheat—and many of them stand above the rest.
While everyone has their own opinion, my top pick is a long-standing favourite, cooks up perfectly, and tastes akin to wheat-based pasta in every dish I’ve used it in. But I think the real secret is in the cooking.
Not surprisingly, just like plenty of people overcook conventional pasta, the same folks overcook gluten-free pasta. The key? Use a generous sprinkling of salt, taste as you go, try the energy-saving method, and don’t rely on the cooking instructions. My pasta is generally ready after 8 minutes, depending on the shape.
In the summertime, we naturally lean towards lighter meals instead of heavier comfort foods, and this pasta salad fits the bill with a few ingredients that highlight the freshness of the season.
Mediterranean Fusili Salad with Grilled Asparagus
The dressing featured on this salad is light, but if you harbour love for creamy side dishes, then feel free to double it.
Makes 4 servings
Ingredients
1 lb (454g) brown rice fusilli pasta, such as Tinkyada
1 lb (454g) asparagus, ends trimmed
About 10 sun-dried tomatoes covered in warm water
Zest of 1 lemon
Small handful of fresh basil, chopped
2 Tbsp chopped fresh chives
1 (200mL) can sliced black olives, drained
2 Tbsp extra-virgin olive oil
1 Tbsp tahini
1/8 tsp garlic powder
Fine sea salt and fresh ground pepper to taste
Method
1. Cook pasta according to package directions in a large pot of boiling salted water.
2. Meanwhile, heat the grill and cook asparagus for about 5 minutes until tender crisp. When finished, cut into one-inch pieces on the bias.
3. Drain sun-dried tomatoes, reserving liquid. Chop into pieces.
4. When pasta is finished cooking, drain well and rinse with cool water. Pat dry, then add to a large serving bowl. Toss with sun-dried tomatoes, lemon zest, basil, chives and black olives. Mix in asparagus.
5. In a small mixing bowl, stir together olive oil, tahini, and garlic powder. Add reserved sun-dried tomato water, thinning to make a dressing consistency.
6. Toss dressing with salad, and season with salt and fresh ground pepper to taste. Serve at room temperature or cold.
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Laurie Sadowski is a freelance writer and vegan who really loves food. After being diagnosed with celiac disease, and hearing the words, "what DO you eat?" one too many times, she decided to author a series of cookbooks entitled The Allergy-Free Cook. Visit her at lauriesadowski.com and theallergyfreecook.com.