Barilla Gluten Free Lox Pasta Salad Food

BARILLA® GLUTEN FREE ELBOWS PASTA SALAD WITH BASIL PESTO, EGGPLANT & PARMIGIANO CHEESE

Barilla® Gluten Free Elbows Pasta Salad with Basil Pesto, Eggplant & Parmigiano Cheese image

Elbow pasta is tossed with homemade basil pesto, roasted eggplant, and lemon juice then topped with shredded Parmigiano cheese.

Provided by Barilla Canada

Categories Trusted Brands: Recipes and Tips Barilla Canada

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 (12 ounce) box Barilla® Gluten Free Elbows
8 tablespoons extra-virgin olive oil, divided
1 small eggplant, diced
1 bunch fresh basil, chopped
¼ cup pine nuts, toasted
3 ice cubes
1 lemon, juiced
½ cup shredded Parmigiano-Reggiano cheese
Salt and black pepper to taste

Steps:

Preheat oven to 425 degrees F (215 C).
Bring a large pot of water to a boil, season with salt.
Cook pasta 1 minute less than package directions.
Drain pasta and toss with 1 tablespoon of olive oil in a large mixing bowl.
Place pasta on a sheet tray to cool down.
Season eggplant with 1 tablespoon of olive oil, add salt and pepper to taste.
Roast eggplant in the oven for about 10 minutes, or until golden brown, then remove from the oven and cool down.
Combine basil, pine nuts, salt and pepper in a blender, pulse for 5 seconds.
Drizzle in remaining 6 tablespoons olive oil then add ice cubes and puree.
Remove pesto from the blender and transfer to a large bowl.
Add lemon juice, pasta, and eggplant to pesto, toss to combine.
Top with shredded Parmigiano cheese before serving.

Nutrition Facts : Calories 499.8 calories, Carbohydrate 86.3 g, Cholesterol 4.8 mg, Fat 13 g, Fiber 4.4 g, Protein 11.7 g, SaturatedFat 2.5 g, Sodium 141.7 mg, Sugar 1.5 g

GLUTEN FREE PASTA SALAD

Gluten Free Pasta Salad image

A light and tasty pasta salad treat great for any occasion. It's so good you can substitute wheat pasta for your non GF friends (but why, they'll never know if you don't tell them!) Note: For best results use Tinkyada brown rice spirals. This rice pasta is very easy to prepare and tolerant of overcooking without becoming mushy.

Provided by Italiano Cuccina Si

Categories Egg Free

Time 30m

Yield 8 40z servings, 6-8 serving(s)

Number Of Ingredients 15

Ingredients

16 ounces brown rice pasta (Tinkyada spirals)
4 ounces sun-dried tomatoes (chopped)
1/2 cup pine nuts (toasted)
4 ounces feta cheese (crumbled)
1/4 cup fresh basil (chopped)
2 garlic cloves (minced)
1/2 red bell pepper (finely diced)
1/2 red onion (finely diced)
4 ounces hard italian salami (small cubed)
1 green onion (chopped)
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons oregano
1/4 cup extra virgin olive oil
1/4 cup lemon juice

Steps:

Cook pasta according to package directions (about 10 minutes in boiling water until al dente).
Whisk together olive oil, lemon juice, salt, pepper, oregano and set aside.
Cool pasta in cold water and drain well.
Add remaining ingredients to a large bowl and mix well.
Add olive oil mixture and mix well.
Serve immediately or let marinate overnight in tight container.
Note: To toast the pine nuts, pre-heat a skillet over medium heat. Add pine nuts and stir occasionally until lightly browned.

Nutrition Facts : Calories 318.5, Fat 25.8, SaturatedFat 6.8, Cholesterol 31.2, Sodium 1033.6, Carbohydrate 16.4, Fiber 3.4, Sugar 9.8, Protein 9.9

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