Tonight’s sunday suppers is brought to you by pasta salad. Gluten-free pasta salad of course. And I’m happy to tell you that it turned out way better than I expected. Ha. It’s the perfect picnic food! I found some gluten free rotini pasta at my favorite store in all the land-Aldi. I made sure to cook it exactly for seven minutes like the package told me to and it didn’t come out soggy. Hooray! I was seriously worried about it though because as soon as I was told to go gluten-free, I immediately thought of all the things I couldn’t eat. My award winning pies to name the first thing but DO NOT get me started on that subject. But I did think of this pasta salad because it became a staple of mine to take to picnics. Everyone (namely Elaine who turned 40) would ask me to make this pasta salad for any kind of get together. Now I don’t have to be a disappointment to everybody and tell them I can’t make the pasta salad because it’s not gluten-free. Have I mentioned I’m having a bit of difficulty with this whole gluten-free bullshit?
So when I make my pasta salad it’s basically whatever vegetables I like plus cheese and mini turkey pepperoni. And salad supreme. That’s the key ingredient. Plus I use a zesty Italian dressing.
A lot of people put tomatoes, onions, and peppers in their pasta salads. I however, do not. Tomatoes if I’m taking it to a picnic. Otherwise, I don’t like peppers or onions in my pasta salad and I had a bad experience with cherry tomatoes once and now I’m scarred for life. The possibilities are endless though. Sometimes chopped carrots or chopped zucchini. Or even chopped cauliflower…What’s your favorite additions????
Those mini turkey pepperoni are just the cutest little things I ever did see!
Pasta salad (gluten free)
1 lb rotini pasta (regular or gluten free)
1 cup mini turkey pepperoni
1 cup cubed Colby jack cheese
1 cup chopped cucumber
1 cup chopped broccoli
1/2 cup sliced black olives
1 bottle zesty Italian dressing
3 Tbl salad supreme (this is the key ingredient!!!)
Cook rotini according to package directions. Drain and cool. Add next 7 ingredients and combine. Refrigerate for about 3 hours or overnight.
The perfect picnic food!
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