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Gluten Free Pasta Salad Recipe

Since we stopped eating gluten, dairy, soy, and egg we have been at a loss for summer salad recipes, until now! I found this recipe online and adapted it to be allergen friendly. It's delicious!!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 Quarts
Course: Salad
Ingredients Method Notes

Ingredients
  

  • 1 box Barilla Gluten-Free Elbow Pasta prepared and cooled
  • 1 cup Soy-Free Vegenaise
  • 1 tbsp Lemon Juice
  • 1/2 tbsp Garlic Salt
  • 1 cup Cherry Tomatoes Diced
  • 1/2 bag Hormel Real Crumbled Bacon
  • 4 tbsp Green Onion Chopped

Method
 

  1. In a 3qt sauce pan or bigger, heat water on stove until boiling. Once boiling, add Barilla Gluten-Free Elbow Pasta and continue to boil for 7 minutes.
  2. Drain water into sink and rinse with cold water, then drain again. Set aside.
  3. In a small bowl, mix the Vegenaise, lemon juice, and garlic salt together.
  4. Pour mixture over pasta and stir until the pasta is coated with the mixture.
  5. Cut cherry tomatoes and green onions and add to pasta mixture, stir to combine.
  6. Eat immediately or store in fridge for later use. This made 2.5 quarts, which for us, was enough for two meals plus some lunches.

Notes

This is the most delicious gluten-free, dairy-free, soy-free, and egg-free salad I've had yet! It's creamy and the noodles are plenty hydrated so they don't get hard as they have in some other recipes I've made. I highly recommend it!!
Adapted to be allergen-friendly from: Mama Loves Food