Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
I want to make an assortment of gluten-free salads for my sister's party. I have a box of spelt pasta and decide to use it. Rude awakening! Spelt is not gluten-free. It's not even in my dictionary. A Google search reveals it is an ancient, gluten-grain nutty flavored grain. Well, who knew? Just the same, the pasta salad is wonderful and certainly, a gluten-free rice pasta could be inserted. Ordinarily, we make this salad with wheat pasta, in the radiatore shape. I love how the ridges hold the dressing. This is another salad with origins in James McNair's "Salad" cookbook.
In the past, we blanch the various vegetables. This time, I stir fry them to bring up the color but leave a slight crispness. Instead of grating the carrots, I make strips with the vegetable peeler. I also julienne the red peppers. These flavorful vegetables tossed with pasta, fresh herbs and a balsamic dressing makes a great summer time side dish.
|Number of servings:||10 - 12|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Cook the pasta as per the manufacturer's instructions until al dente. I like to add a little salt to the boiling water. Do not overcook. Gently rinse the pasta in cold water and drain well.
Prep the vegetables as per their descriptions in the ingredient list. Heat the oil in a wok or skillet and stir-fry the veggies until their colors are bright. They shouldn't be limp, just take the raw tasting edge off.
Gently combine the pasta with the vegetables. Add the green onions, chives and basil. Add the dressing and toss. I always say, "romance it!"....you don't want to break the pasta.
Serve at room temperature.
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