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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Sun-Dried Dried Tomato &
Black Olive Pasta Salad
- 4 ounces dry gluten-free rotini or
other pasta shape as desired
- 1/3 to 1/2 cup dried tomatoes, snipped
into slivers
- 1 tablespoon dry onion
- 2 ounce can sliced black olives
- 2 tablespoons olive oil
- 2 tablespoons vinegar
- 2 tablespoons fresh water
- 1/4 teaspoon salt
- 1 teaspoon sugar
- pinch garlic powder
- 1 tablespoon dry parsley
Since most gluten free pasta is priced the same per pound I usually
use spiral shaped rotini to make this salad, but if plain elbow
macaroni is cheaper, it works just as well. Bring a big pot of water
to a boil. Prepare the pasta as directed on the package. Drain well.
Meanwhile, use scissors or a sharp knife to snip the sun-dried
tomatoes into slivers. Measure 1/3 to 1/2-cup. Place them in a cereal
bowl with the dry onion. Ladle up a little boiling water from the
cooking pasta and pour it over the tomatoes and onions to
reconstitute. Set aside for about 10 minutes.
After draining the pasta pour it into a bowl. Add the reconstituted
tomatoes and onion. Open up the minced black olives and add them too.
Measure in the olive oil, vinegar, water, salt, sugar, garlic powder
and parsley. Stir it all up until everything is evenly moistened.
Serve right away, or allow to sit for about an hour before serving.
Makes 4 to 6 servings.
Per Serving (excluding unknown items): 243 Calories; 9g Fat (33.0%
calories from fat); 7g Protein; 36g Carbohydrate; 4g Dietary Fiber;
0mg Cholesterol; 674mg Sodium. Exchanges: 2 Grain(Starch); 0
Lean Meat; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
If you want to make this a main dish then add 1 or 2 small,
well-drained cans of tuna.
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