Salad dressing

There are tons of ways to make a great gluten free salad dressing. The only thing limiting you is your willingness to try new flavors.

Here is a dressing I made tonight most my measurements are approximate and you can adjust based on your taste.

3 tbsp olive oil

1 tbsp balsamic vinegar

2 tbsp agave nectar (or honey)

3 leaves fresh basil

1/4 tsp Italian seasoning

1/2 tsp Lemon Pepper seasoning

Double check your lemon pepper to make sure it is allergy free for you. You could also use Adobo orange seasoning in place of the lemon pepper.

Mix it up, pour on your favorite salad and enjoy.

Pasta Salad

Tonight I whipped up a great little pasta salad for a friend of mine. Here are a few gluten free pasta salad tips...

Like regular pasta gluten free pasta cooks best when added to water that is already boiling with a little oil and salt. What is different about gluten free pasta is that is fares better if you rinse it with cold water when you have finished cooking it.

For a great pasta salad use a frozen vegetable medley. Tonight I used a stir fry medley. You could also use mixed vegetables. Costco carries an organic mixed veggie pack with carrots, corn, and green beans; the price is quite reasonable to boot.

Drain the hot water off the pasta, and rinse it. Put the noodles in a bowl or rinsed pan. Then dump the frozen vegetables onto the still warm pasta cover with water. Let it sit for about ten minutes. This will soften the vegetables and cool the noodles. For a rapid cool add some ice to this process.

Make your favorite dressing pour over and serve.