This is another recipe from Living Without that sounds really good and easy to make…
Gluten-Free Pasta Pickup Salad with Pesto and Tomatoes
SERVES 6 to 8
This beautiful dish explodes with flavor. It’s best when assembled right before serving. If garden tomatoes aren’t in season, use good-quality roasted red peppers.
1 (10-12 ounce) package gluten-free brown rice or corn spirals, penne or elbow pasta
1 pint fresh, local tomatoes, chopped
½ cup good-quality pesto,* more for garnish
4 tablespoons white balsamic vinegar
¼ cup extra virgin olive oil + 1 tablespoon for cooked pasta
1. Bring 2 to 3 quarts salted water to boil. Cook pasta until chewy or just al dente, 3 to 4 minutes less than directed on the package. (Undercook pasta to prevent it from falling apart when tossed; pasta continues cooking after it is drained.) Rinse pasta under cold water and drain well. Toss with 1 tablespoon olive oil to prevent sticking. Reserve.
2. Combine ½ cup pesto with vinegar and ¼ cup olive oil. Toss with pasta.
3. Add tomatoes and dollops of remaining pesto. Garnish with fresh basil leaves, if desired. Serve at room temperature.
Each serving contains 271 calories, 14g total fat, 3g saturated fat, 0g trans fat, 0mg cholesterol, 89mg sodium, 33g carbohydrate, 3g fiber, 5g protein.