Description
A refreshing and vibrant salad with strawberries and gluten-free pasta, drizzled with a tangy balsamic dressing.
Ingredients
Scale
- 1 tbsp (15ml) sea salt for pasta water
- 1 lb (450g) gluten free fusilli
- 1/3 cup (80ml) olive oil
- 2 tbsp (30ml) balsamic vinegar
- 2 tbsp (40g) maple syrup or honey
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups (250g) strawberries, stems removed and sliced
- 3 cups (90g) salad greens, arugula, spinach, lettuce, etc.
- 1/2 cup (60g) walnuts, roughly chopped
- 1/2 cup (2 oz) crumbled feta
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook Pasta Until Al Dente: Start by boiling your gluten-free pasta in a large pot filled with water seasoned with sea salt until it is tender but still has a bit of bite, about 8-10 minutes. You’ll know it is ready when the pasta starts to float slightly. Be careful not to overcook it, or the texture will not be right.
- Cool & Rinse Pasta: Once the pasta is al dente, drain it in a colander and rinse it under cold water to stop the cooking process. This helps prevent clumping together. If you skip this step, your pasta might stick and get gummy.
- Prepare The Dressing: In a small mixing bowl, whisk together the balsamic vinegar, olive oil, maple syrup, salt, and black pepper until it is well blended. You will notice a lovely tangy aroma as you mix. Taste the dressing to adjust flavors to your liking.
- Mix Pasta With Ingredients: In a large mixing bowl, toss the cooled pasta with diced strawberries and salad greens. Combine gently to avoid crushing the berries. The colors will pop and the sweet scent of strawberries will fill the air.
- Drizzle On Dressing: Pour the prepared dressing over the pasta and toss everything until it is nicely coated. The salad should glisten with the dressing giving it a vibrant look. Be careful not to add too much dressing, or the flavors can become overwhelming.
- Chill Before Serving: Let the salad chill in the refrigerator for about 10 minutes before serving. This allows the flavors to meld beautifully. Keep an eye on the time; if you leave it too long, the salad greens might wilt too much.
- Serve & Enjoy: Scoop the salad into serving bowls. For an extra touch, top with additional strawberries. Enjoy this vibrant and fresh salad within a few hours for best flavor.
Notes
- Storage Tips: Store in Airtight container, refrigeration, up to 3 days. The salad keeps well for several days in the refrigerator, covered.
- Expert Tips: If the pasta seems sticky, rinsing it under cold water immediately after cooking can help separate the strands. If the dressing is overly tangy, adding a1/2 teaspoon of maple syrup or honey can help mellow the acidity. If the salad lacks flavor, seasoning with an extra pinch of salt or a splash of balsamic vinegar can make a difference.
- Reheating Instructions: This salad is best served cold and fresh, no reheating necessary.
- Serving Suggestions: Serve with grilled chicken or tofu for added protein. Add a side of garlic bread or crusty rolls for a complete meal. Pair with white wine or lemonade for a refreshing dining experience.
- Recipe Variations: Use different berries like raspberries or blueberries for a varied flavor. Swap feta for goat cheese for a tangy twist. Try arugula for a spicier green option instead of lettuce.
- Ingredient Notes: Select bright, fresh strawberries for the best flavor and appearance. For low FODMAP, use honey instead of maple syrup but refer to specific dietary needs for all ingredient choices.
Nutrition
- Serving Size: 1 serving
- Calories: 302
- Sugar: 4g
- Sodium: 869mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 6mg