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Best gluten-free pasta salad ever
2024-04-19
https://www.metro.ca/userfiles/image/recipes/salade-pates-sans-gluten-12292.jpg
PT15M
PT15M
PT30M
Peel the red onion, cut it into “petals” and place it in a Mason jar. Bring the red wine vinegar, brown sugar and 100 ml of water to a boil. Pour the liquid over the onion and refrigerate it to let it marinate, ideally from the night before.Cook the gluten-free pasta according to package instructions. Place on a baking sheet and refrigerate the pasta to cool it down.Cut the celery and cucumbers into very fine slices. Place them in a large bowl. Pour the lime juice on top and lightly salt the slices in order to soften them and extract some of their water. Set aside for about 10 minutes at room temperature.Add the mayonnaise to the bowl of vegetables. Pour in the olive oil and about 60 ml of marinated red onion, as well as 30 ml of marinade. Mix well.Add the pasta to the large bowl; mix well.Cut the Gouda and ham into approximately 5 mm cubes. Add them to the salad.Tear of the dill leaves from their sprigs and chop finely. Add the dill to the salad. Season if needed. Can be kept in the fridge for 2 days.Source : Martin Juneau
4
0
0
0
0
1 meidum-sized red onion
100 mL red wine vinegar
100 mL brown sugar
1 pack gluten-free pasta (macaroni, penne or other short pasta of your choice)
2 stalks celery
2 Lebanese cucumbers
Juice of a half- lime
100 mL MAG classic mayonnaise
20 mL olive oil
150 g mild gouda
150 g white ham (piece)
12 sprigs of dill
salt and black pepper freshly ground , to taste
Best gluten-free pasta salad ever
4
Main course
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME
Ingredients
-
1
meidum-sized red onion
-
100 mL
red wine vinegar
-
100 mL
brown sugar
-
1 pack
gluten-free pasta (macaroni, penne or other short pasta of your choice)
-
2 stalks
celery
-
2
Lebanese cucumbers
-
Juice of a half- lime
-
100 mL
MAG classic mayonnaise
-
20 mL
olive oil
-
150 g
mild gouda
-
150 g
white ham (piece)
-
12
sprigs of dill
-
salt and black pepper freshly ground , to taste
Preparation
Peel the red onion, cut it into “petals” and place it in a Mason jar. Bring the red wine vinegar, brown sugar and 100 ml of water to a boil. Pour the liquid over the onion and refrigerate it to let it marinate, ideally from the night before.
Cook the gluten-free pasta according to package instructions. Place on a baking sheet and refrigerate the pasta to cool it down.
Cut the celery and cucumbers into very fine slices. Place them in a large bowl. Pour the lime juice on top and lightly salt the slices in order to soften them and extract some of their water. Set aside for about 10 minutes at room temperature.
Add the mayonnaise to the bowl of vegetables. Pour in the olive oil and about 60 ml of marinated red onion, as well as 30 ml of marinade. Mix well.
Add the pasta to the large bowl; mix well.
Cut the Gouda and ham into approximately 5 mm cubes. Add them to the salad.
Tear of the dill leaves from their sprigs and chop finely. Add the dill to the salad. Season if needed. Can be kept in the fridge for 2 days.
Source : Martin Juneau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
