News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free

Gluten Free Summer Pasta Salad

This gluten free summer pasta salad is the final part of our 5SOS series – 5 Salads of Summer. It really is a taste of summer, with basil, ripe tomatoes and eggplant, or aubergine. All the good things growing in the vege garden. Garnished with a sprinkle of crisp prosciutto and fresh ricotta, this GF pasta salad makes a tasty summer lunch or dinner. Leave out the prosciutto and toss is some toasted pine nuts or pepitas for a delicious vegetarian dish.

200g gluten free pasta, small size such as elbows, orecchiette
1 eggplant
12 mini tomatoes, baby roma, heirlooms
1 tablespoon honey
2 handfuls fresh basil, washed
¾ cup fresh ricotta
4 slices prosciutto
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Sea Salt
Black pepper, freshly ground

1. Prepare Pasta. Cook the gluten free pasta following the manufacturer’s instructions. Take care not to overcook. Drain through a sieve and rinse with cold water to stop the cooking process. Set aside in a bowl and drizzle with a little olive oil.

2. Roast Veges. Preheat oven to 200℃. Cut eggplant in half widthways. Take each piece and cut into half lengthways, and then cut each half into quarters, or 4 ‘chips’. Place eggplant on an oven tray covered with baking paper and drizzle with olive oil. Cut tomatoes in half widthways and place on the same tray, drizzle with olive oil and honey. Season eggplant and tomatoes with sea salt and pepper. Roast in oven about 20 minutes, until eggplant is golden and tomatoes have softened. Remove from oven and cool.

3. Cook Prosciutto. If using prosciutto, it can also be roasted in the oven, or fried in a pan until crisp. Remove from heat and finely chop to resemble crumbs.

4. Serving. Chop eggplant into bitesize pieces and place with the cooled pasta in a serving dish. Add roasted tomatoes and basil and gently combine. Crumble the ricotta over the pasta and top with prosciutto. 

5. Dressing.  Combine balsamic vinegar and olive oil in a small dish and whisk to combine. Drizzle over salad and serve. 



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