Sometimes, simple is better. That's what this pasta salad is -- simple. Crunchy asparagus and juicy tomatoes shine brightly with a lemon dill dressing.
I think it's best to make gluten-free pasta salad the day you want to eat it. If you let it sit in the refrigerator over night, the pasta can get tough. If you do have leftovers, I think it's a good idea to let it come back to room temperature and toss with a little extra dressing to replace some of the moisture that got absorbed by the pasta.
The folks at Tolerant Gluten-free Foods sent me some of their single-ingredient pasta to try. It's naturally gluten-free, vegan and allergen-friendly because it's made from either red lentils, green lentils or black beans. I used the Red Lentil Rotini in my salad. I liked the flavor, color and the clean ingredient list -- organic red lentils. That's it.
For this salad, you could use any pasta you choose.
Lemon Dill Vegan Pasta Salad (Gluten-free, Food Allergy Friendly)
Makes 6 servings
- 12 ounces dry pasta, any short, chunky shape you like
- 8 to 10 stalks of asparagus
- 1 cup grape tomatoes
- 1/4 cup plus 2 tablespoons fresh-squeezed lemon juice
- 2 tablespoons olive oil
- 2 tablespoons minced fresh dill
- 1 to 2 teaspoons agave nectar (optional, but will help mellow the tartness of the dressing)
- Cook pasta according to package directions.
- While pasta is cooking, break off tough ends of asparagus and discard.
- Slice asparagus into one-inch chunks.
- When pasta is done cooking, toss asparagus into pasta pot, then drain pasta and asparagus.
- Slice tomatoes in half.
- Whisk together lemon juice, olive oil, dill, and agave if using.
- Toss pasta and veggies in dressing.
- Add salt and pepper to taste.
- Serve warm or cool down a bit in the refrigerator.