Gluten-Free Pasta Salad Mediterranean Style

Pasta Salad Goes Gluten-Free, Loads up on Flavor
The demand for gluten-free pasta salad recipes is on the rise. Thankfully, with all the options available today, creating a flavorful, nutritious, and gluten-free dish is easier than ever. One such vibrant creation is a Mediterranean-inspired gluten-free pasta salad, loaded with roasted eggplant, juicy cherry tomatoes, and fresh herbs, all tossed in a refreshing lemon dressing.

Whether you’re avoiding gluten for dietary reasons or simply looking for a lighter, veggie-packed dish, this recipe has you covered. By switching traditional wheat-based pasta for brown rice noodles and incorporating fresh, bold ingredients, you’ll create a salad that’s as healthy as it is delicious.

How to Make Gluten-Free Pasta Salad

Cooking Gluten-Free Pasta

Cooking gluten-free pasta takes a little extra care to ensure the best texture and flavor. Follow these steps for perfect results:

1. Use Plenty of Water: Fill a large pot with ample water—more than you’d typically use for regular pasta.
2. Salt the Water Generously: Add enough salt to make the water taste slightly briny, like seawater. Optionally, drizzle in a little olive oil to help prevent sticking.
3. Boil and Stir: Bring the water to a full boil before adding the brown rice pasta in increments. Stir immediately and gently to prevent the noodles from clumping.
4. Cook at a Gentle Boil: Reduce the heat slightly to avoid breaking the pasta as it cooks. Stir occasionally using a wooden spoon handle to swirl the noodles instead of grabbing them.
5. Taste for Doneness: Begin checking the pasta at about 7 minutes. Remove and rinse under cold water once al dente to halt cooking and remove excess starch.

Roasting Vegetables

Roasting brings out the natural sweetness in vegetables, adding depth to the salad:

• Ingredients:
  • 1 pint cherry tomatoes
  • 2 medium Chinese eggplants, diced
  • 3-4 tablespoons avocado or olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon each of black pepper, cumin, red pepper flakes, and granulated garlic
• Instructions:
  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. Toss the cherry tomatoes and diced eggplant in a bowl with the oil and seasonings.
  3. Spread evenly on the prepared baking sheet and roast for 30-35 minutes until slightly golden and tender. Let cool before adding to the salad.

Preparing the Lemon Dressing

A zesty dressing ties all the flavors together:

• Ingredients:
  • 4-6 cloves garlic, pressed
  • Zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon salt
  • Pinch black pepper
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon sugar
  • 1/2 cup olive oil
• Instructions:
  1. Combine all ingredients in a mason jar.
  2. Seal the jar and shake vigorously until emulsified. Use immediately or store in the fridge for up to a week.

Tossing the Salad

• Place the cooked and cooled pasta into a large mixing bowl.
• Add the roasted eggplant and cherry tomatoes.
• Drizzle with the lemon dressing to taste.
• Sprinkle with fresh herbs (chopped dill, mint, parsley, and cilantro) and toss gently.
• Taste and adjust seasonings as needed. Serve immediately or chill for later.

Tips for the Best Gluten-Free Pasta Salad

1. Choose Your Pasta Wisely: While this recipe uses brown rice pasta, you can substitute white rice pasta, quinoa pasta, or corn pasta for variety. Regular pasta can also be used if gluten-free isn’t necessary.
2. Stove-Top Veggie Option: Prefer not to roast? Sauté the eggplant and tomatoes in a cast-iron skillet until tender and caramelized.
3. Make Ahead: Roast the veggies, cook the pasta, and prepare the dressing in advance. Assemble the salad just before serving for the freshest taste.
4. Store Leftovers: The salad keeps well in the fridge for 2-3 days. Keep extra dressing in an airtight container for up to a week.

Recipe: Gluten-Free Pasta Salad Mediterranean Style

Ingredients

• For the Salad:
  • 1 pint cherry tomatoes
  • 2 medium Chinese eggplants, diced
  • 3-4 tablespoons avocado or olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon granulated garlic
  • 1 (16-ounce) package brown rice spaghetti, cooked and cooled
  • 1 tablespoon each of chopped dill, mint, parsley, and cilantro
• For the Lemon Dressing:
  • 4-6 garlic cloves, pressed
  • Zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon salt
  • Pinch black pepper
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon sugar
  • 1/2 cup olive oil

Instructions

1. Roast the Vegetables:
   • Preheat oven to 400°F.
   • Toss cherry tomatoes and eggplant with oil and seasonings.
   • Spread on a baking sheet and roast for 30-35 minutes. Cool slightly.
2. Cook the Pasta:
   • Boil brown rice pasta according to the package instructions, stirring occasionally.
   • Drain, rinse under cold water, and set aside.
3. Make the Dressing:
   • Combine all dressing ingredients in a jar. Shake well to emulsify.
4. Assemble the Salad:
   • Place pasta in a large bowl. Add roasted vegetables.
   • Drizzle with dressing and sprinkle with chopped herbs.
   • Toss gently and adjust seasoning if needed.
5. Serve and Enjoy:
   • Serve immediately at room temperature or chill for later.

Why You’ll Love This Recipe

This gluten-free Mediterranean pasta salad is:

• Flavorful: Packed with roasted veggies, herbs, and a tangy lemon dressing.
• Nutritious: Rich in vitamins and free of gluten.
• Versatile: Perfect as a main dish, side dish, or potluck favorite.
• Make-Ahead Friendly: Great for meal prep or serving later.

Savor every bite of this vibrant salad that combines Mediterranean flair with gluten-free goodness!