Here's a great pasta salad for your summer BBQ or picnic!
 
Gluten-Free Pasta SaladIngredients:
  • 1/4 cup pine nuts
  • 1 pound gluten-free penne pasta
  • 2 bunches asparagus, trimmed, halved lengthwise, and cut crosswise into thirds
  • 4 ounces goat cheese, broken into pieces
  • 2 scallions, finely chopped
  • 1 Tbsp. fresh orange zest
  • 2 Tbsp. finely chopped fresh parsley
  • ¼ tsp. paprika
  • ½ tsp. sea salt
  • ¼ tsp. freshly ground black pepper
Instructions:
  1. In a small skillet over medium heat, toast pine nuts, stirring often, until golden, approximately 3 minutes.
  2. In a large pot of boiling salted water, cook pasta until al dente, according to the package instructions, add asparagus during the last 2 minutes of cooking. Drain; return pasta and asparagus to pot. Toss with goat cheese, scallions, orange zest, parsley, paprika, sea salt, pepper and toasted pine nuts.
  3. Transfer to a serving bowl and serve immediately or cover and store in the refrigerator until ready to serve.
  4. Serve chilled or at room temperature.
  5. Enjoy!

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