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.