Gluten-free Pasta Salad with Artichoke
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5
10 reviews
Excellent
Gluten-free Pasta Salad with Artichoke
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Delicious Gluten-free pasta salad with artichokes that is bursting with rainbow colors and tossed in a lemony herb dressing that can feed a crowed.
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Ingredients
PASTA SALAD:
- 16 oz pasta gluten-free
- 2 cup cherry tomato sliced into halves
- 2 cups cucumber small dice
- ½ cup carrot finely chopped
- 2 cups spinach roughly chopped
- ½ cup purple cabbage finely chopped
- ⅓ cup onion finely chopped
- 2 tbsp kosher salt to season the pasta water
- 14 oz artichoke hearts drained, quartered, canned
DRESSING:
- ½ cup extra virgin olive oil
- ½ cup lemon juice about 2 large lemons
- 1 tbsp pomegranate molasses
- 1 tsp oregano
- 1 tsp garlic powder
- ½ cup cilantro chopped
- ¼ tsp black pepper cracked
- 2 tsp kosher salt
Instructions
PREP VEGGIES
- Chop, slice, and dice all the vegetables, herbs, and have them ready. Having all the ingredients prepared will make everything 10x easier. When ready, let's cook the pasta next.
COOK PASTA
- Cook the gluten-free pasta according to the manufacturer's instructions (my pasta needed 4 quarts of water, a generous handful of salt, and cook time took approximately 10-12 minutes.)
- After the pasta has cooked in a well-seasoned pot of water, transfer the pasta into a colander, and gently run cold water over it to help stop the cooking process. Transfer to a large mixing bowl. While the pasta continues to cool, let's make the dressing.
MAKE DRESSING:
- In a mixing bowl, add the extra virgin olive oil, lemon zest, lemon juice, pomegranate molasses, garlic powder, oregano, cilantro or parsley, salt and pepper, and whisk until a creamy homogenized dressing forms (set aside). Now let's put it all together.
TO FINISH:
- Add all of the pre-chopped vegetables to the bowl with the cooled pasta and the artichokes. Add the dressing and toss until all of the ingredients are well- combined.
- Serve or cover the pasta salad and refrigerate until ready to serve.
Notes
- No cherry tomatoes? Use grape, heirloom, Roma or any sweet tomato you can find.
- Which Cucumbers? Feel free to use seedless English cucumbers, seeded cucumbers, or Persian cucumbers.
- This salad would also taste delicious with Bulgarian soft cheese or Greek dried cheese.
Nutrition Information
Show Details
Serving
1cup
Calories
291kcal
(15%)
Carbohydrates
44g
(15%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Sodium
2022mg
(84%)
Potassium
198mg
(4%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1905IU
(38%)
Vitamin C
18mg
(20%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 291kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 2022mg | 84% |
| Potassium | 198mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1905IU | 38% |
| Vitamin C | 18mg | 20% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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