Gluten Free Pasta Salad
Introduction to Gluten-Free Pasta Salad featuring Summer Corn
Gluten-free Pasta
We tested three gluten-free pastas and then made a delicious summer corn pasta salad from the winner of the test. Check out the results and this easy and tasty salad.
We taste-tested three gluten-free pastas: 1) Corn Penne 2) Black Bean Penne 3) Red Lentil Penne.
We shopped at our local grocery store, Vons, and picked inexpensive readily available products to ensure that this was a test that was realistic.
Results
The corn pasta was very nice. It was the same color as traditional pasta. The cooking time was 13 minutes. The texture was very nice with no aftertaste. We liked it.
The black bean pasta was black in color and did fade once cooked. The cooking time was 7 minutes. The texture was quite gummy although the taste wasn’t bad. This was the least favorite of the three.
The red lentil pasta was bright red when dry and did fade to a light orange once cooked. The cooking time was 7 minutes. The texture and taste were really nice. This was the winner and we used it to make the Pasta Salad.
Summer Corn
Summer brings with it a delightful array of seasonal produce, and one vegetable that shines during this time is sweet, juicy corn. I prepared the corn in two ways; creamy corn custard and roasted corn. The corn custard acts as the dressing and melds all the ingredients together. When combined with the light and refreshing flavors of a gluten-free pasta salad, it creates a harmonious symphony of taste that perfectly captures the essence of the season. Whether you’re looking for a side dish for your backyard barbecue or a refreshing meal on a hot summer day, this gluten-free pasta salad with fresh summer corn is the answer to your cravings.
Sweet and Sour Onions
The other ingredient I included was sautéed sweet and sour onions. By adding rice wine vinegar to the onion that are slowly sautéed, we get the balance of sweet onion and tangy vinegar to create a fantastic melty onion to the salad.
Chives and Parsley
Additionally, I a few chopped chives and Italian flat leaf parsley to bring some herbaceousness to the dish’s richness.
So, whether you’re hosting a summer gathering or simply looking for a delicious and nutritious meal, this gluten-free pasta salad with fresh summer corn is sure to become a staple in your recipe repertoire. Get ready to celebrate the flavors of the season and embark on a culinary journey that will leave you craving more. Let’s dive in and discover the magic of this summertime delight!
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How to Make Gluten Free Pasta Salad
Chefs Tips
Summer Corn Pasta Salad
Ingredients
Sweet and Sour Onions
- ½ yellow onion thinly sliced
- 2 garlic cloves thinly sliced
- 3 Tbsp olive oil extra virgin
- 3 Tbsp rice wine vinegar
- ½ tsp salt kosher
- 3 bay leaves
Cream Corn Custard
- 2-3 yellow corn ears corn cornels removed
- 1 cup plant milk
- ½ tsp salt kosher
- 1 Tbsp nutritional yeast
Roasted Corn
- 2-3 yellow corn ears corn kernels removed
- ½ tsp granulated garlic
- ½ tsp cumin ground
- ¼ tsp red chili flakes
- ½ tsp salt
- 1 tsp olive oil extra virgin
Red Lentil Pasta
- 8 oz red lentil gluten-free pasta
- 2 Tbsp olive oil extra virgin
Garnish
- 2-3 Tbsp Italian flat leaf parsley
- 2-3 Tbsp chives chopped finely
Instructions
How to Make Sweet and Sour Onions
- Heat a small pan over medium heat, and add the extra virgin olive oil. Sauté the garlic for 1 minute.
- Add the sliced onions, and kosher salt cook for 2 minutes, the onions should start to soften.
- Stir the rice vinegar into the onions, and reduce the heat too low.
- Cook for 30 minutes, the liquid will reduce and emulsify, the onions will become very tender.
- Remove from the pan and cool.
How to make Cream Corn Custard
- Puree the corn kernels and plant milk together. Run the blender on high for about 3 minutes.
- Place the puree in a pan, and cook over medium-low heat. It is very important to stir the corn pudding with a rubber spatula. The corn pudding will stick to the bottom of the pan very easily, so tiring and scraping the bottom of the pan is key.
- Cook until thick about 10 minutes.
- Remove from the pan and cool.
How to Make Roasted Corn
- Preheat the oven to 450 degrees
- Combine all of the ingredients in a bowl, and stir to evenly coat the corn.
- Place on a baking sheet lined with parchment paper.
- Cook for 10 minutes, the corn should be slightly roasted and tender.
How to Make Red Lentil Pasta
- Follow the directions of the manufacturer.
- Once cooked rinse and cool the pasta under cold water.
- Toss with the extra virgin olive oil.
Assembly
- This pasta dish can be served warm as well, and is a wonderful option. It is very simple, all you need to do is not cool the finished components.
- Place the gluten-free pasta back in the pot in which you cooked the pasta.
- Add the corn pudding stir to combine, and add enough to coat creating a cream pasta.
- The sweet and sour onion and roasted corn kernels add next.
- Finish with chopped chives and Italian flat-leaf parsley.
- Place in a serving bowl or individual plates. I like to add a drizzle of corn custard around the plate.
