This kicked up gluten free and dairy free pasta salad is full of zing with a honey and garlic dressing. Adding some avocado, black beans and tomatoes into the mix it’s a great lunch eaten cold, I love to make it for a filling packed lunch. It’s easy to throw together, the longest part is if you use dried black beans as you’ll need to soak them overnight then boil them until they are soft, but using a can of black beans is a much easier choice if you don’t want the faff!
I’ve also used a an all purpose seasoning by Intoxyque which I bought when I stumbled across their stall at my local farmers market. The seasoning is made up of onion, parsley, thyme, garlic, black pepper, coriander, ginger, oregano, paprika, tarragon and curry. It’s a great seasoning that I use often and it’s worth finding one similar in your local shop to use in this pasta salad.
Another new free from find was this fresh chickpea pasta by UGO, easy to cook in 3 minutes, I would definitely by it again as it’s great to find a fresh pasta that’s gluten free.
If your coeliac or dairy intolerant and wondering what you can make to take to work for your lunch then this is a great little recipe you can make the night before and store in the fridge, so give it a go.
Honey & Garlic Pasta Salad Recipe
Gluten Free And Dairy Free
Honey & Garlic Dressing
- 1 tbsp Honey
- 1 tbsp Dairy Free Natural Yoghurt
- 1 tsp All Purpose Seasoning
- 1 Garlic Clove, Diced
- 1/2 Red Chilli, Diced
- 1 Lime, Juiced
- 150 g Gluten Free Pasta
- 200 g Black Beans
- 1 Avocado, Diced
- Handful of Cherry Tomatoes, Halved
- Around 180 g Pitted Mixed Olives
Firstly, check the cooking time for your pasta and put it in a pot of boiling water to cook. Once it’s ready set aside to let cool.
Mix together all the ingredients for the dressing while the pasta is cooling down.
Add your black beans, avocado, tomatoes and olives to the pasta, then pour in the dressing and mix through.
That’s it ready to eat or store in the fridge for tomorrow’s lunch.