Bursting with a lemony herb dressing, this Gluten-free Pasta Salad with Artichoke is cold, refreshing, and a definite crowd-pleaser. This recipe can easily be made ahead of time and it’s as easy as tossing all of the ingredients into a bowl and mixing it.
I used a variety of colorful vegetables like: artichokes, cherry tomatoes, vibrant purple cabbage, cooling cucumbers, crunchy carrots, crisp bell peppers, spinach, radish, and onion. By all means, if you do not have all of these vegetables or if you do not like one, feel free to use what you have on hand AND use what best suits your pallet.
I pretty much will devoir any vegetable that lands on my plate :).
Do you rinse pasta for a cold pasta salad?
Yes. When the pasta is rinsed in cold water, it stops the cooking process.
Delicious Gluten-free pasta salad with artichokes that is bursting with rainbow colors and tossed in a lemony herb dressing that can feed a crowed.
16 oz gluten-free pasta
2 cup cherry tomatoes, sliced into halves
2 cups cucumber, small dice
1/2 cup finely chopped carrots
2 cups, roughly chopped spinach
1/2 cup, finely chopped purple cabbage
1/3 cup finely chopped onion
2 tbsp kosher salt to season the pasta water.
For the dressing
½ cup EVOO
½ cup lemon juice (about 2 large lemons)
1 tbsp pomegranate molasses
1 tsp oregano
1 tsp garlic powder
½ cup chopped cilantro
cracked black pepper
2 tsp kosher salt
Prepare the vegetables
Chop, slice, and dice all the vegetables, herbs, and have them ready. Having all the ingredients prepared will make everything 10x easier. When ready, let’s cook the pasta next.
Cook the pasta
Cook the gluten-free pasta according to the manufacturer’s instructions (my pasta needed 4 quarts of water, a generous handful of salt, and cook time took approximately 10-12 minutes.)
After the pasta has cooked in a well-seasoned pot of water, transfer the pasta into a colander, and gently run cold water over it to help stop the cooking process. Transfer to a large mixing bowl. While the pasta continues to cool, let’s make the dressing.
Make the dressing
In a mixing bowl, add the extra virgin olive oil, lemon zest, lemon juice, pomegranate molasses, garlic powder, oregano, cilantro or parsley, salt and pepper, and whisk until a creamy homogenized dressing forms (set aside). Now let’s put it all together.
Put it all together
Add all of the pre-chopped vegetables to the bowl with the cooled pasta. Add the dressing and toss until all of the ingredients are well- combined.
No cherry tomatoes? Use grape, heirloom, Roma or any sweet tomato you can find.
Which Cucumbers? Feel free to use seedless English cucumbers, seeded cucumbers, or Persian cucumbers.
This salad would also taste delicious with Bulgarian soft cheese or Greek dried cheese.