Gluten Free Pasta Salad
Ingredients
Instructions
- In a large serving bowl, mix together mayonnaise, eggs, onion, celery, pepper, oil and parsley. Season with salt and black pepper to taste.
- Cook pasta for 12 minutes. Before draining pasta, remove ¼ cup of cooking liquid and add it to the serving bowl with the other ingredients. Toss in drained pasta and mix to combine all ingredients.
- Refrigerate to chill before serving.
The secret to keeping refrigerated pasta soft is to cook for 2 extra minutes.
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6 comments
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Thanks Wanda! We aren’t nutritionists ourselves, but a nutritionist might be able to offer better dietary guidance if you’re looking for recipes that are right for you!
jovial foods on
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Is this on the same line of the Mediterranean way of eating?
Wanda Fulbright on
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We recommend a traditional mayonnaise because the flavor of the pasta salad would be quite different with a substitution like Miracle Whip. However, Miracle Whip will still give you the texture you’re looking for. Let us know if you try it!
jovial foods on
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Was wondering if you could substitute Miracle Whip for the Mayo?
Sue Timm on
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This particular recipe adds a few minutes of cook time to help with texture after storing. Tightly wrapping the salad or having a piece of cling wrap on the surface of the salad will help retain moisture in the noodles.
Jovial foods on
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How do you keep the pasta from becoming hard and then crumbling the next day?
Does it help to have olive oil mixed in to coat the pasta or making a little extra sauce to use
the next day for coating?
Sherry Soldorfen on