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Hi guys! Can you believe summer is finally here!? And July 4th weekend is just around the corner!? I feel like it was just yesterday that we were bundled up and trying to fill our long winter days with things to do, but not anymore! Now, we’re out and about ALL THE TIME, enjoying the warm weather and summer sun. We’ve actually been really busy lately, which means there’s not as much time to cook and meal prep, which is why I am so in love with this recipe that I’m sharing with you guys today! It’s truly the only pasta salad you’ll need this summer – it’s packed with nutrients, flavors, and totally gluten-free!
This pasta salad is perfect for a summer potluck or dinner party, and it’s also great for easy summertime dinners at home. Serve it with a green salad and/or your favorite meat or seafood right off the grill for a complete meal. It has TONS of flavor, minimal ingredients, and exudes summer. I also love that its texture is both rich and creamy, but overly heavy and weighed down. It’s definitely a summer salad! And, oh, yea, it has bacon in it and you can’t go wrong with bacon, right?! (For a vegetarian pasta salad, just leave it out.)
This Bacon Ranch Pasta Salad features gluten-free Italian Fusilli, which is made with only two ingredients: corn flour and rice flour.
Sometimes, I feel like gluten-free noodles can be a little gritty and stiff, but it’s most definitely not the case with this product! I served this pasta salad at my birthday party and no one noticed the lack of gluten! People will definitely let you know if your dish is good or not – and there was nothing left by the end of the night. It was enjoyed by all!
I hope you guys love this recipe as much as we do! Definitely let me know if you make it this summer!
Bacon Ranch Pasta Salad
- 6 cups dry/uncooked gluten-free Italian fusilli
- 4 cups raw veggies of your choice, chopped
- 1 cup low-fat cottage cheese
- 1.5 cups bacon ranch or chipotle ranch dressing
- 5 pieces bacon, chopped (optional)
Cook pasta as directed. Chop veggies into bite-size pieces. I used a mix bag of baby carrots, broccoli and cauliflower florets that I just cut into smaller pieces. I think a lot of different kinds of veggies (cucumbers, bell pepper, celery) would work in this recipe, so feel free to pick your favorites!
When the pasta is finish cooking, drain water, and then combine with veggies, cottage cheese, dressing, and bacon (optional). Refrigerate before serving and add extra dressing if needed.
Makes 6 servings
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