(Gluten Free) Basil Pasta Salad
Gluten Free Pasta Salad
This pasta salad is sure to please any flavor lover ! It is durable for summer picnics, can be made the day before, and tastes great! I made this by the GALLONS for my daughter’s birthday party and it was a total hit for all tastebuds. When I make it at home, I refer to use Gluten Free Pasta and for that reason, I feel a built guilt-free when eating it by the bowl full.
My husband very rarely eats pasta , but I’ve managed to make a few different kinds that he actually gives the time of day to. This Gluten Free Pasta Salad has two of his most disliked ingredients (pasta + basil), but it really comes together well with loads of garlic and parmesan cheese.
Make it ahead of time!
Simply blend basil and garlic in a blender, and mix it into all of the additional ingredients. I am a huge fan of sun-dried tomatoes and try to find ways to use it at every opportunity I can. You can refrigerate this dish for up to two days or enjoy right away. Can it get any more convenient than that?
Side Note-As much as I like pasta, I had to find alternative sources to be able to enjoy it without feeling guilty. After personally trying MANY different kinds for years, brown rice pasta is a go-to for me and my family. Which means its perfect for this Gluten Free Pasta Salad. I almost always use brown rice pasta and my kids have had zero complaints until date. However, I do have occasions when regular pasta makes its way to my plate. This particular dish can be made with either variations depending on your dietary restrictions.
Some variations for this dish
- ADD a nut to your basil paste. Pistachio, almonds, pine nuts, cashews will all taste great.
- ADD chopped grilled chicken to have a bit of a char-flavor and a different texture.
- Hate basil? Try cilantro instead.
Recipe
📖 Recipe
Basil Pasta Salad
Ingredients
- ▢ 12oz box pasta of your choice cooked and cooled
- ▢ 5 cloves garlic
- ▢ 2 oz basil (sweet basil)
- ▢ ¼ cup shredded parmesan cheese
- ▢ 8 oz chopped sundried tomatoes (oil and all)
- ▢ 1 cup cooked and diced chicken breast (optional)
- ▢ cracked pepper
- ▢ salt
- ▢ crushed red pepper flakes (optional)
- ▢ olive oil
Instructions
- Cook pasta according to box instructions. I like to use THIS pasta, but you can use whatever you have at hand or prefer.
- Blend basil leaves and garlic together into a fine paste.
- Mix all ingredients except the red pepper flakes together.
- Add oil from the sun dried tomatoes container and additional oil if you prefer.
- Serve cold.
Notes
- ADD a nut to your basil paste. Pistachio, almonds, pine nuts, cashews will all taste great.
- ADD chopped grilled chicken to have a bit of a char-flavor and a different texture.
- Hate basil? Try cilantro instead.
Hope you enjoy this Gluten Free Pasta Salad dish as much as I do.
Recipes you might love…
- How to Make Mint Chicken with Thai Basil and Minced Meat
- Family Favorite Potato Egg Salad
- Vagharela Pasta - Indian Pasta with Potato - Pasta e Patate
Basil Pasta Salad
Ingredients
- 12oz box pasta of your choice cooked and cooled
- 5 cloves garlic
- 2 oz basil (sweet basil)
- ¼ cup shredded parmesan cheese
- 8 oz chopped sundried tomatoes (oil and all)
- 1 cup cooked and diced chicken breast (optional)
- cracked pepper
- salt
- crushed red pepper flakes (optional)
- olive oil
Instructions
- Cook pasta according to box instructions. I like to use THIS pasta, but you can use whatever you have at hand or prefer.
- Blend basil leaves and garlic together into a fine paste.
- Mix all ingredients except the red pepper flakes together.
- Add oil from the sun dried tomatoes container and additional oil if you prefer.
- Serve cold.
Notes
- ADD a nut to your basil paste. Pistachio, almonds, pine nuts, cashews will all taste great.
- ADD chopped grilled chicken to have a bit of a char-flavor and a different texture.
- Hate basil? Try cilantro instead.
Recipe Courtesy of The Curry Mommy
Bharela Marcha, an Indian chilli pepper recipe using bullet chillies (aka- green jalapenos )
This Gujarati shaak is a hot pepper recipe that includes chickpea flour (besan), spices, and nuts! It pairs well with traditional Indian thali or dishes such as Vaghareli Kichdi , Daal Dhokli , and Carrot Roti . A stuffed spicy peppers recipe that refrigerates well and is tasty!
This Indian chilli pepper recipe is a dish I absolutely love when eating traditional Gujarati Food. This Bharela Marcha recipe is great for spice and non-spice lovers . The stuffing itself can be used with bullet chillies, banana, poblano, yellow, or jalapeno peppers. T he recipe is normally made with peanuts, but can be substituted with other nuts. Enjoy it with my Zucchini Roti or Carrot Roti recipes.
Ingredients
- besan (chick pea flour)
- coriander powder
- salt
- oil
- cumin powder
- red chili powder
- ground peanuts or almonds
- bullet chillies - aka green jalapenos, yellow jalapenos, or banana peppers
Method
Carefully put a slit in the peppers from the stem end going to the end trying not to split the pepper in half. Combine the ingredients to make a stuffing and then stuff each pepper. Cook the bharela marcha using my stove top method or steam them for a healthier option. Want to make them crispy and soft without the extra calories? Try my tips to air fryer jalapenos.
How to Air Fryer Stuffed Peppers
After stuffing the peppers, spray the peppers with oil and air fry them at 400 for 20 minutes tossing them a few times. The air fryer jalapenos method is one I actually approve of when it comes to air frying Indian foods.
How to steam jalapenos
I find it easy to steam the bharela marcha shaak in an Our Place pan. I simply place the stuffed jalapenos on the steaming rack, cover, and cook on low heat for 20 minutes. They become soft, are healthy, and taste great with a bit of spice.
Cooking on a grill or stove top
I highly recommend a non-stick pan with a lid, low heat, and a little bit of water instead of oil to the bottom of the pan for this Indian chilli pepper recipe. It will save your nostrils, trust me!
Bullet Chillies vs Jalapenos
They are both the same thing, technically. Spicy green peppers can be referred to as bullet chillies and when an Indian dish is made with green jalapenos, the dish itself often has the name “bullet” in it. Jalapeno Peppers come in different colors, yellow and green being the most common. Usually bullet chillies are green in color.
Interested in more Gujarati Recipes?
- Sev Usal Recipe
- Indian Salad Recipe with Greens
- Khatta Poodla - Savory Rice Flour Pancakes
- Puran Poli Recipe (Gujarati Vedmi/Vermi)
See more Gujarati Recipes Here –>
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📖 Recipe
Stuffed Bullet Chillies, an Indian Chili Pepper Recipe
Ingredients1x2x3x
- ▢ 8 peppers
- ▢ ¼ cup grounded peanuts (or almonds)
- ▢ 3 tablespoon chick pea flour
- ▢ 3 tablespoon dry coriander powder
- ▢ 3 tablespoon oil
- ▢ 1 tablespoon cumin powder
- ▢ salt
- ▢ red chili powder (optional)
- ▢ pinch hing (asafoetida)
- ▢ 2 tablespoon water
- ▢ non-stick pan with a lid
Instructions
- Cut a slit into each pepper and gently pull open to widen.
- Mix peanuts, chick pea flour, dry coriander powder, cumin powder, salt, oil, hing, and red chili powder (depending on spice level).
- Stuff the peppers evenly
AIR FRY METHOD
- Spray the stuffed bullet chillies with some oil.
- Heat air fryer to 400 degrees and cook the peppers for about 20 minutes tossing a few times.
- Serve!
STEAM METHOD
- Place water in a vessel such as an Our Place pan, bamboo steamer, or a wok with a basket.
- Put the stuffed peppers in the steaming basket and cook on low for 20 minutes or until soft.
- Serve.
STOVE TOP
- After stuffing the peppers, place the peppers in a pan with some oil.
- Place the pan on medium heat, with a lid.
- Cook for about 10-15 minutes on medium heat, tossing a few times so it cooks evenly.
- Enjoy once they are soft.
Notes
HAPPY EATING FOLKS <3
