Allergy-friendly Tuscan Pasta Salad (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)
Recipe type: Pasta Salad
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
The end-all, be-all of pasta salads. Full of veggies like artichoke hearts, asparagus and black olives this mother-load of Mediterranean flavors swimming in a homemade creamy Italian sauce will blow your mind. Plus, this can serve as a side or entree AND is free of: wheat, dairy, egg, soy, peanut & tree nuts. It's also gluten-free and vegan.
  1. Bring a large pot to boil and salt it generously. Boil your gluten-free pasta to al dente. Drain and rinse it off with cold water and set it aside in a large bowl.
  2. Cut your asparagus and boil it until it's bright green and mostly soft. Quickly drain off the water and put the asparagus into ice water to stop the cooking process. You want it soft, but with still a little bit of bite to it. If it continues to cook it will be limp and mushy, so the ice water stops the cooking completely. (This is referred to as blanching). Drain and add it to your pasta bowl.
  3. Dice the olives, tomatoes and artichoke hearts. Add it to the pasta bowl.
  4. Make your dressing by adding all of the ingredients in the blender, except for the oil. Turn your blender on, and by just cracking the lid, pour your oil in while it is blending to fully incorporate it.
  5. Pour your dressing into your pasta bowl coating it as much or little as you like. I like the whole amount!
  6. Serve immediately, or this will keep well in the fridge covered for a day. I like to make mine a few hours before so that AMAZING dressing has time to sit and coat everything well.
Feel free to add more or less amounts of the veggies. Peas are also great in this.

Adapted from the talented Meaningful Eats
Recipe by Allergy Awesomeness at