Gluten-free Recipe for Summer Pasta Dish
By: Laura Kirtley
Updated: August 16, 2012
Personal chef Cheryl Mochau created a great gluten-free pasta dish on Local 7 Lifestyles.
Wheat-free Summer Pasta Salad serves
4-6
2
quarts water
1
teaspoon salt
6
ounces wheat-free pasta
2
tablespoons lemon juice
1/2
teaspoon seasoned salt
1/4
teaspoon black pepper
1/3 cup
extra virgin olive oil
1 large
tomato, chopped
1
medium tomatillo, husked, chopped
1
medium peach or nectarine, pitted, chopped
1
avocado, pit removed, peeled, chopped
1/4 cup
red onion, peeled, minced
1/4 cup
fresh basil leaves, sliced thin
Bring
the water and salt to a boil, add the pasta, boil gently for 8-10 minutes, or
until done. Using a large bowl add the lemon juice, salt, pepper and oil, beat
briskly with a wire whip. Prepare the tomato, tomatillo, peach, avocado, onion
and basil as indicated, add to the bowl, toss to coat. When the pasta is
finished cooking, drain it, rinse briefly under cold running water to stop the
cooking process, drain again. Place the pasta in the bowl with the mixture, toss
to coat. Best when served chilled.
