Gluten Free Pasta Salad with Tuna

 I make several different versions of this pasta salad.  My garden was overflowing with basil and oregano, so I was inspired to try making the dressing very simple with herbs, olive oil, lime juice, salt and pepper.  We think it compliments the tuna fish very nicely.  

A word about canned tuna.  Often "tuna in water" or "tuna in oil"  includes "vegetable broth" AKA soy added!  I avoid those brands because the soy is something I am highly sensitive to.  It is possible to find canned tuna that is free of added soy, but you have to be diligent about reading labels.

Pasta Tuna Salad

1 package rice pasta (Tinkyada is my preferred brand)

Cook pasta according to package directions.  During the last minute of cooking, add 3 sliced carrots and about 1 cup broccoli and/or cauliflower florets.  Drain and cool.

Dressing:

            Blend together the following ingredients in a food processor.

½ cup fresh herbs – parsley, cilantro, thyme, basil, oregano – whatever is available and suits your fancy  (1/3 cup each basil and oregano was used in this batch)

2 clove garlic (more as desired)

¼ grated sweet onion

Juice of 2 limes

½ cup olive oil

½ t salt

½ t black pepper

¼ cup olive oil

Add  the following ingredients to the cooled pasta / fresh vegetables:

4 cans tuna (drained)

Sliced celery – 3 or 4 stalks

1 can quartered artichoke hearts, drained

1 can black olives, drained and sliced

1 cup finely grated Romano cheese

Combine all ingredients and chill before serving to allow flavors to blend.

Sweet Potato Salad - Mayo Free Version

I don't eat nightshades - potatoes seem to make me hurt more.....so I wanted to come up with a good recipe for sweet potato salad without mayonnaise, since I don't care for mayo (plus nearly every mayonnaise contains some ingredient that doesn't work for me).   Joe took two helpings the first time I served it.

Sweet Potato Salad – No Mayo

2 lb sweet potatoes / yams – I use a mixture of yellow and orange for a nice variety of color and texture

Peel and cut sweet potatoes into bite size pieces – 1 to ½” size.  Cook in a saucepan, just covered with water for about 15 minutes or until fork tender.  Drain and cool.

1 small red onion, finely chopped

3 stalks celery, sliced

½ cup chopped chives

Dressing:

1 tablespoon Dijon mustard

3 tablespoons real maple syrup

Juice of 1 lime

1/3 cup oil of your choice ( I used equal parts olive and sunflower oil)
1/4 cup cider vinegar

1 ½ teaspoons salt (or to taste)

1 teaspoon finely ground black pepper

Blend all ingredients and chill for 2 hours before serving.  Or serve immediately.

Kale Apple Salad

Kale and Apple Salad

1 bunch kale, stems removed and sliced very thin

2 large carrots, grated

1 apple, cut into eighths and thinly sliced

¼ cup pumpkin seeds

4 green onions – sliced 1/8” width including tops

Dressing:

¼ cup each toasted sesame seed oil and honey

Blend dressing ingredients and pour over salad ingredients.  Toss gently until all ingredients are coated.  Salt and pepper to taste.

Quinoa, Artichoke and Chicken Salad

The secret ingredient in the dressing is the toasted sesame seed oil, complimented by the addition of green onions.  This is a very yummy summer salad!

Quinoa Artichoke Chicken Salad

1 ½ cups quinoa cooked in 3 cups water for 20 minutes.  Cool

4 small carrots, peeled and thinly sliced

1 can artichoke hearts, cut into bite sized pieces

¼ cup sunflower seeds

4 green onions – sliced 1/8” width including tops

1 large chicken breast, finely diced

Dressing:

¼ cup each toasted sesame seed oil and honey

Blend dressing ingredients and pour over salad ingredients.  Toss gently until all ingredients are coated.  Salt and pepper to taste.

Bean Salad

This is a great summer lunch or side dish.  I keep a big bowl of this in the refrigerator all summer long!

Three (or more) Bean Salad

You can use any combination of beans you have on hand for this.  What I usually use is:

1 lb home cooked beans– a family favorite is black eyed peas.  Can also use canned black eyed peas., kidney beans, etc.

1 15 oz can garbanzo beans

1 15 oz can green beans

Add:  2 stalks chopped celery

½  finely chopped onion

Optional – 1 chopped green, red or yellow pepper or a can of pimento

Dressing

Mix together in blender:

1/3 cup apple cider vinegar

1/3 cup olive oil

1/3 cup agave nectar, honey or other sweetener (I use honey)

½ bunch fresh parsley (may use dried)

1/ 2 bunch fresh oregano (generous handful) or 1 heaping teaspoon dried oregano leaves

1 teaspoon dry mustard

1 teaspoon salt

½ teaspoon black pepper

Pour the dressing over the bean and chopped vegetable mixture.  Chill for several hours before serving.  This gets better as it sits and absorbs all the flavors.

Other beans that work really well – kidney beans, pink beans, and yellow wax beans are especially nice and colorful.