That’s right, I have no (known) reason to go gluten-free, but am tempted by the idea. Not only have friends of mine (who also have no known intolerance) admitted to feeling better after reducing or eliminating gluten, but cooks/authors like Silvana Nardone and Shauna of Gluten Free Girl and the Chef are making it easy—and gratifying—to skip the gluten. So why not try?
Well, pasta for one reason! I love pasta and, though I’m unsure I could give it up without serious reason, I’ve tried a couple of gluten-free versions. Guess what? Some are absolutely satisfying for home cooking! I most frequently buy an organic gluten-free potato pasta, but I’ve had both rice and corn pastas that work well, too. It really depends on your taste and what you’re cooking.
And this, by the way, doesn’t even account for homemade gluten-free pasta, which can be fabulous!
With many recipes for gluten free doughnuts (my other favorite food) and plenty of gluten-free pasta options, I say there’s no reason not to try. At best, I feel better. At worst, it makes no difference and I go back to my gluten-full ways.
If you’re with me, but need to test the gluten-free pasta waters, start with something simple like this Caprese Pasta Salad, inspired by my Lunchbox Caprese Salad. It’s dressed enough that you’ll enjoy this even if using a pasta you end up not liking. But it’s not so dressed that you won’t be able to tell.
Have you dabbled with gluten-free cooking/eating? What’s the hardest to imagine going without? Have you found satisfying substitutions to share with this gluten-free curious girl?
Gluten-Free (Or Not!) Caprese Pasta Salad
1 lb favorite pasta (gluten-free or gluten-full)
2 pints cherry tomatoes, roasted with a drizzle of olive oil until bursting
1/4 c chopped red onion
1/2 c chopped basil
1 large ball fresh, salted mozzarella, diced
3 Tbsp balsamic vinegar
7 Tbsp olive oil
1 avocado, chopped
salt and pepper
1. Put a large pot of salted water on medium-high heat (about 6 qts water to 2 tbs salt). Bring to a boil. Add pasta and cook until al dente. Drain and put in a large serving bowl.
2. Add roasted tomatoes, onion, basil and cheese to the pasta. Gently toss with oil and vinegar, salt and pepper.
3. Add avocado last. Gently fold the pasta salad a couple of more times to incorporate. Taste and season with additional salt and pepper, if needed.