Wednesday, 2 April 2014


Now that the weather is getting warmer, pasta salad is the perfect packed lunch to take with you to work or if you're going out for the day. It's also a great dish if you're invited to a bar b q & worried there won't be food you can eat. Everyone will love it, whether they are on a GF diet or not.
serves 4
300g (dried weight) of gluten free pasta of your choice
100g pomegranate seeds
1 cucumber (peeled)
200g feta cheese
12 radishes
1 tub mustard cress

5 tablespoons juice from a grapefruit (fresh)
5 olive oil
2 teaspoons Dijon mustard (please check your mustard is GF)
2 teaspoons honey/ maple syrup

1 cook pasta as per instructions on the packet. If you find when you cook pasta is sticks together, adding a tablespoon of light olive oil/ sunflower oil to the water can prevent this.
Drain and pour cold water into the pan (to stop it cooking further). ) When cooled, drain again & put into a serving dish.
2  whisk the dressing ingredients together & toss the pasta in it, so that it's well covered. This will stop it from drying out - especially important if you are taking it as a packed lunch.
3 peel  & slice & add in the cucumber (You don't have to peel it, but some people don't do well on cucumber skin) slice the radishes. crumble the cheese & add to the pasta salad.
4 decorate with the pomegranate seeds and some chopped up mustard cress.

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