Happy 4th of July America! In honor of the holiday I decided to post my most recent creation in the kitchen. I called it my “red, white, and green salad” to go along with the patriotic theme. Our household is learning how to cook in a gluten-free environment nowadays, so I have found myself experimenting with gluten-free swaps. This recipe used a gluten-free elbow macaroni, and the consensus was a total thumbs up! I think I even heard the words, “you can’t tell the difference.” Sweetness to my ears!
Going gluten free is more common nowadays than it was even ten years ago. My household is doing it for medical purposes, but many people choose to go gluten-free for a variety of reasons. The time it would take to fully go into this topic would make this post longer than necessary, so I will save gluten-free issues for another day. Needless to say, if you need or want to take gluten out of your diet, it doesn’t mean you can never have pasta, cakes, or sandwiches again.
So if you want to try gluten-free, and get some healthy greens in your diet, perhaps you can give this recipe a whirl at your next meal.
For the “meat” of the salad:
- 2 cups of gluten-free elbow macaroni (any brand will work)
- 3 large leaves of lacinato kale, stems removed and roughly chopped
- 1/2 cup of julienne sun-dried tomatoes
- 1/2 cup of chopped artichoke hearts
- 1/4 cup of diced red onion
For the dressing:
- 3/4 cup of Extra Virgin Olive Oil
- 1/2 cup balsamic vinegar
- 1 clove garlic, chopped
- 1 or 2 small anchovies, chopped
- 1 to 2 tsp freshly chopped parsley
- Salt and pepper, to taste
I mixed the dressing ingredients together and set aside while I assembled the salad ingredients. For the kale, I did massage the juice of half a lemon with the leaves to help break down the fibers and cut the bitterness a bit. Once everything was cooked and chopped, I combined it all in a large bowl and let it cool in the fridge for a bit. Then it was ready to serve! For hot summer cookouts, this is a great accompaniment without worrying about what is secretly hiding inside. If you can’t do the kale, substitute fresh spinach leaves instead. Easy-peasy and still just as healthy.
So at your next gathering, instead of going to your grocery store’s deli section, surprise your guests with a healthy alternative to pasta salad.
Happy Birthday America, and until next time,