Green and gluten-free!
While in Hot Springs a couple of months ago going to the horse races I found this gluten-free green pea pasta at one of the shops down town and since my son and family were visiting the next week I wanted something new gluten free to make for my daughter-in-law.
I purchased a red lentil pasta and this green pea pasta. My first thought was a pea pasta salad with green peas and some other green ingredients. I just happened to have one potato so I cut it into small cubes and boiled and added to the pasta salad.
There are so many gluten-free pasta out there now and once you add all your other ingredients you would never know it was GF. I was never a fan of gluten-free recipes (especially sweets/pastries) when they were starting to appear all over the internet. Seems like they were all made from just almond flour and to me everything tasted like almonds. I like all the new blends of flours and especially the pastas made with vegetables like this green pea pasta. This one comes from Abruzzo, Italy and you can buy it here or find it in a specialty shop.
I have so many “flours” in my pantry, some I have used some others not; tiger nut, cassava, coconut flour, almond, sprouted wheat, all-purpose, self rising, cake flour, buckwheat, brown rice, and even spelt flour are just sitting there waiting to be used. I don’t have to eat gluten-free so I’m not using these often.
If you can’t find the green pea pasta or don’t want to even bother looking for it, use a spinach noodle pasta for this salad. I was just trying to keep it “green”. I couldn’t help adding a little crispy prosciutto to the finished dish.
BLAST FROM THE PAST: These Brazilian Cheese Rolls are so cheesy and good and gluten-free.
I had a small white potato lying around so I cubed, boiled and added to the salad.
Boil the pasta until just al dente, drain, rinse in cold water. Add in the frozen green peas (uncooked).
Add in the cucumber, zucchini and green onions.
Add in the potatoes and enough of the dressing go coat. Salt and pepper to taste.
- 8.8 oz. box Gluten Free Green Pea Pasta (or substitute other green pasta)
- 1 cucumber, thinly sliced
- 1 zucchini, cut in half and sliced thin
- 1 c. frozen green peas
- 1 medium size russet potato, cut in small cubes
- 4-5 green onions, sliced thin
- Proscuitto, baked until crispy and crumbled
- 1/2 c. mayonnaise
- 1/4 c. buttermilk
- 2 tsp. apple cider vinegar
- 1 tsp. dijon
- Parmesan Cheese
- Parsley, chopped
- Whisk all the dressing ingredients together and refrigerate until ready to add to the salad.
- Peel and cube the potato. Boil in water until tender, drain and set aside.
- Boil the pasta al dente, drain, rinse under cold running water.
- Put the pasta in a large salad bowl and add in the frozen green peas, the zucchini, cucumber, green onions and enough of the dressing to coat and hold the ingredients together. Gently fold in the potato cubes.
- Salt and pepper to taste. Top with crispy prosciutto or fried bacon. Chill until ready to serve.