Colorful veggies, plus gluten-free pasta make a healthy summer pasta. With vinegar, bursts of sun-dried tomatoes and basil this is zesty! This light salad is also vegan by using roasted cauliflower in place of the typical chicken. Gluten, dairy, egg, soy, peanut and tree nut free; vegan, top eight free too!
Do cold pasta salads cause contention in your house too?
I love cold pasta salads. I could eat them any time of the year, but ESPECIALLY in the hot summer. If there’s a buffet or pot luck, I load up on them; whereas, my husband could care less for him.
It was an eye opener when I made a cold pasta salad soon after being married only to find out he didn’t like them. It was almost a deal breaker! I almost thought “How much time do I have to annul this marriage??”
Thankfully, we’ve come to a compromise that I don’t make them all the time, and that I won’t be offended if he heats his up in the microwave. Marriage is all about compromise, right??
I love this pasta salad because it has bright, sun-dried tomatoes, fresh basil, salty olives and most of the spices and flavors come from jars! Both the sun dried tomatoes and artichoke hearts I use are marinated or have added spices to their liquid, so I just use that instead of plain olive oil and TA-DA…it’s spiced and flavored. Of course, you could use any brand, I just put the ones I use for ease.
I also love to have this for a light dinner or lunch–which is always nice to have a recipe that’s versatile like that.
This pasta is as simple as boiling some pasta, roasting some cauliflower and dicing a few things. And, if you’re not a big cauliflower fan–I ask you to try it roasted. I don’t like it raw, but something magical happens when it browns up and cooks at a high temperature. Trust me on this! I also love that this is vegan, because it’s nice to not have to worry about cutting up and cooking chicken. But, if you’re a die-hard-meat fan…chicken would be good in it too. I’m just all about time savers over here! (And, less meat meats more money in my wallet usually!)
It’s also great because it makes a good portion, so there’s always leftovers–which just get better as they soak in those juices! In fact, I like to try and make this a few hours before serving it.
Enjoy if you’re a cold pasta salad lover like me, or if you have some haters you’re feeding, let them know that this is approved by even my husband.
- 1 can of black olives, drained and cut in half
- 1 can of Napoleon Artichokes Quartered & Marinated Hearts, cut + ¼ cup of the liquid
- 1 jar of California Sun Dried Tomatoes Julienne Cut with Herbs, cut + ¼ cup of the liquid
- One bunch of fresh basil, chopped
- 1 roma tomato, diced
- 1 Cauliflower
- Oil (olive or bacon grease if not doing vegan)
- 8 oz gluten-free pasta of choice
- Preheat your oven to 425 degrees F.
- Wash and cut up your cauliflower into bite-sized florets. Place the cauliflower on a cookie sheet and drizzle with oil of your choice and toss a generous amount of salt on top. Move the cauliflower around to make sure it's evenly coated in the oil. Bake for 10-12 minutes, or until the edges are browned and it's as soft as you prefer.
- While the cauliflower roasts make the pasta according to the package directions. Be sure to have plenty of water so you don't crowd the pasta and that you heavily salt the water to season the pasta. Once it's done, drain it and rinse it with cold water. Set it aside.
- Chop your olives, artichokes, sun dried tomatoes, basil and roma tomato to your liking.
- In a large bowl, put your cauliflower, pasta, olives, artichokes, sun dried tomatoes, roma tomato, basil and ¼ cup of the liquid from each of the jars.
- Adjust S&P to your liking. Serve room temperature or cold to your liking. When not serving, keep refrigerated. Leftovers stay good for two days.
Adapted from: Cybele Pascal’s The Whole Foods Allergy Cookbook