Q: Do gluten free pasta recipes really taste like “regular” pasta?

A: They’re super close now! Some are even better than classic wheat. Texture just needs an eye on the cook time.

Q: What’s the trick to keeping gluten free noodles from getting mushy?

A: Two things: never overboil and rinse with cold water once drained. That stops the cooking.

A: Almost always, yes! Just swap the noodles and double check your sauces are safe.

A: Tons! Try a tomato basil avocado pasta (no cream needed), or roasted veggie shells with lemon and oil. You’ll never miss the cheese.

A: Grilled veggies, quick green salad, or a hunk of garlic bread use gluten free, obv.

Scale

8 oz (225 g) gluten-free penne or rotini

2 cups fresh spinach

1 cup cherry tomatoes, halved

1 cup cucumber, chopped

1/4 cup red onion, finely chopped

1/3 cup Kalamata olives, pitted and halved

1/2 cup feta crumbles

3 tbsp olive oil

1 tbsp red wine vinegar

1 tbsp lemon juice (about half a lemon)

1 tsp dried oregano

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Cook gluten-free pasta according to package instructions; drain and set aside.
While pasta cooks, prepare vegetables.
In a large bowl, combine spinach, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta.
Whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
Add warm pasta to the vegetables, pour dressing over, and toss to combine.
Serve immediately or refrigerate for leftovers.

This salad is perfect for potlucks and lunch leftovers. Add grilled shrimp for extra protein.