May 21, 2015 --- Leave a Comment
The recipe for pasta salad in Cooking for Your Gluten Free Teen (page 101) works like a charm, but it requires a certain amount of work in preparation. Most of the labor involves keeping the ingredients dry, because wet ingredients spell disaster for refrigerated pasta salads.
For the summer months ahead I developed an easier pasta salad with a different flavor profile. This salad would even be possible for Sarah to prepare at college because the ingredients are all pantry staples, and the quantity is somewhat smaller.
A 12-ounce bag of gluten free pasta makes for fewer leftovers.
The beauty of this new salad, aside from the easier preparation, is the great new flavor: black beans, tuna, mild chilies, cheddar cheese, black olives, crisp corn chips and a surprise dressing of chunky tomato salsa. The black beans are rinsed and drained in a colander and all the other canned ingredients are added to drain without rinsing. Already shredded packaged cheese comes both in finely and coarsely shredded. I prefer coarsely shredded for this recipe.
Who could ask for anything more? I could, because I would like a pasta salad that uses chicken and has a completely different flavor profile. So visit me next week for Easy Chicken Pasta Salad with Ranch Dressing.
Yield: 8 servings
- 1 (12-ounce) package gluten free penne pasta
- 1 (15 ½ ounce) can black beans, rinsed and drained in colander
- 1(3.8-ounce) can sliced ripe olives, drained (in same colander)
- 1 (4-ounce) can mild diced green chilies, drained (in same colander)
- 2 (5-ounce) cans chunk light tuna (in oil or water), drained, in same colander
- 1 cup coarsely shredded Cheddar cheese
- ¾ cup chunky mild tomato salsa
- Salt and freshly ground pepper, to taste
- Gluten-free corn chips, as needed for garnish
- Extra shredded cheese and tomato salsa, for garnish
- Cook the pasta in 6 quarts of rapidly boiling salted water according to package directions. Drain and rinse well under cold running water. Shake colander to remove excess water then turn pasta out onto a clean tea towel. Roll towel loosely and set aside.
- Place beans, olives, chilies, tuna and cheese in a large bowl. Add reserved pasta and toss to combine. Add salsa and toss well. Season to taste with salt and pepper, tossing well. May be refrigerated, covered, for 6 hours or overnight. Or may be served at room temperature.
- Serve with a large bowl of corn chips, and smaller bowls of extra salsa and Cheddar for garnishing.
Variations: Substitute chopped pitted kalamata olives for ripe olives (extra work), hot salad and chilies for mild (extra spice).
May 11, 2015 --- Leave a Comment
With Sarah finishing up her high school academic work, I am turning my attention to preparing her for college. That means considering everything that will be required for her to cook and eat a gluten-free diet away from home. I have no desire to reinvent the wheel, so I refer readers to www.celiaccentral.org – the […]
April 29, 2015 --- Leave a Comment
There are great recipes for chicken soup and stew in Cooking for Your Gluten-Free Teen (pages 92 and 129). Both are simple to prepare but require more basic cooking than a college kid would find easy. For example, the chicken in the chicken soup is leftover from homemade roasted or boiled chicken. My daughter Sarah […]
April 22, 2015 --- Leave a Comment
One of my daughter Sarah’s favorite dishes is Spaghetti Pie (recipe, page 112, Cooking for Your Gluten-Free Teen), and she does a perfect job of preparing it. Then she freezes any leftovers and eats them all week for lunch or dinner. The recipe preparation is somewhat labor intensive and she was longing for a simpler […]
April 16, 2015 --- Leave a Comment
The title of this week’s blog—Tortilla Roundup—sounds vaguely western, like “Gunfight at the OK Corral.” (If I have piqued your interest, this famous 30-second gunfight in American history took place in Tombstone, Arizona, in 1881, where outlaw cowboys were pitted against the lawmen. See Wikipedia for further details.) Getting my celiac daughter ready to shop […]
April 10, 2015 --- Leave a Comment
After Easter dinner my thoughts naturally turn to eggs: what to do with all the hard-boiled eggs and what to do with all the unused, fresh eggs I bought for cooking. There is a perfect quick recipe for egg salad and deviled eggs in Cooking for Your Gluten-Free Teen (page 99), but producing a perfect […]