Michelle's FreeFrom Hot Pasta Salad
Dairy, wheat, gluten, corn, soya, egg & nut free (pine nuts are seeds, not tree nuts)

Most people either eat their pasta hot, or allow it to get cold and use it in, or with, a salad. However, I really like to combine hot pasta with cold salad ingredients - so that both end up warm!
You can use the salad just as a vegetarian salad or you can add cheese (shaved parmesan if you can eat it, or diced goat’s, sheep’s or soya cheese), fish (tinned sardines or tuna, smoked trout, salmon or mackerel) or meat (ham, chicken strips, salami - having checked the ingredients - slithers of beef) - or even diced tofu.

600g / 1lb 5oz pasta of your choice - I often use a spaghetti but any other shape is fine - wheat or gluten/wheat-free, depending on what you can eat
10 large spring onions (scallions) or 2 leeks, trimmed and thinly sliced
1 large bulb of fennel, sliced very thinly
1 green pepper, deseeded and sliced thinly
1/2 small cucumber, diced
2 avocados, peeled and sliced
6 handfuls of spinach, lamb’s lettuce or watercress
100g / 3 1/2oz pinenuts
6-8 tbsp cold pressed virgin olive oil
sea salt and freshly ground black pepper
juice 2 lemons

Cook the pasta according to the instructions on the pack - times will vary according to what the pasta is made of.
While the pasta is cooking slice the vegetables into a salad bowl. Add the leaves and nuts.
When the pasta is cooked, drain thoroughly. If it is very sticky (again, depending on the ingredients) rinse with boiling water. Return to the pan and add the olive oil.
Mix well.
Mix the salad into the pasta and season to taste with the sea salt and black pepper and lemon juice.

Serves 6 - per portion
740cals - 18g protein
40g total fat - 5g sat / 19g mono / 13g poly
82g carbohydrate of which 7g sugar
7g fibre - 66mg sodium / 0.16g salt

Good Source of: Vitamins B6 & C, folate, magnesium & zinc

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