Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Cold Pasta Salad

Chrissyb

Recommended Posts

Chrissyb Enthusiast
Chrissyb
Posted

I made a simply cold pasta salad with rice macroni, eggs, mayo and spices after a couple of days in the fridge the pasta became hard. Is this normal for rice pasta of did I do somethng wrong, this was the first time I have made a pasta salde with rice pasta.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


nikki-uk Enthusiast
nikki-uk
Posted

You will find that rice and corn pasta has more 'starch' content making it more sticky.

I always rinse mine with boiling water to get rid of some of it, then I add either a little bit of olive oil or mayonnaise to stop it all 'sticking' together :)

Ridgewalker Contributor
Ridgewalker
Posted

This is pretty normal. I haven't found a way to prevent this from happening yet. I try to make enough to only last a couple days. Also, some gluten-free pastas are better than others... Tinkyada brand is by far our favorite in taste and texture.

It's disappointing, but I've kinda gotten used to it... I just know ahead of time that the pasta salad is going to be best the day it's made. These days, I still eat it after it's gotten a little hard <_< , although I do add some extra mayo or dressing. Doesn't really help the texture of the pasta, but makes the salad a little better overall.

Not sure why this happens, but regular white rice gets hard after just a day in the fridge... It softens if you microwave it with a couple drops of water. When I want to warm up leftover pasta for spaghetti or alfredo, I plop it in boiling water for a few minutes instead of microwaving it- same concept. (Actually, don't PLOP anything in boiling water, you know what I mean.) But of course you can't do this with a cold salad.

There are other types of gluten-free pasta, such as those made with corn or quinoa. I've never used them, so I don't know if they work better for cold salads. Maybe we could give it a try. :)

lonewolf Collaborator
lonewolf
Posted

I've had better luck with Mrs. Leeper's corn/vegetable pasta - shaped like little "pagodas". It might be called radiatore or something? It's multi colored and stays softer a bit longer than the rice pasta. I make mine with Italian dressing, vegetables, goat cheese and olives though - a bit different than the mayo variety. With 6 people in my family we don't usually have pasta salad in the fridge for too long, but the rice pasta does get hard pretty quickly. I've served salad made with Mrs. Leeper's to company and taken it to family gatherings and everyone seems to like it pretty well.

dbmamaz Explorer
dbmamaz
Posted

Thats funny - the first 2 times I made the pasta salad, I chowed down on the leftover the first day and it was all gone. I made some 2 days ago and tried it today, and . . .it was all hard. I used the corn-quinoa pagodas.

LuvMoosic4life Collaborator
LuvMoosic4life
Posted

I noticed this the first time I made pasta salad. I use tinkyada pasta which can withstand a lot of over cooking. I find that if I over cook it it doesnt become as hard when chilled, it actually is just al dente. just be careful that when you purposely overcook it, not to go crazy with stiring it with mayo/dressing or whatever you use otherwise it will start to break apart. I aalos rinse it in cold water after it as finished cooking.

I like al dente pasta though, so maybe thats why it hasnt bothered me being on the hard side. I actual have come to like the rice pasta muh better, and of course for more reasons just than taste!

Juliebove Rising Star
Juliebove
Posted

I haven't had much luck making pasta salad with gluten-free pasta. When I do make it, I try to make just enough for that meal and eat it right away. With wheat pasta I would make it the day before and allow it to sit overnight for the flavors to blend. This doesn't seem to work with the gluten-free pasta and as a result, I think the salad doesn't taste as good. I also can't use the dressing I used to use. Might not be gluten that is the issue there, but other allergens.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


MNBeth Explorer
MNBeth
Posted
I haven't had much luck making pasta salad with gluten-free pasta. When I do make it, I try to make just enough for that meal and eat it right away. With wheat pasta I would make it the day before and allow it to sit overnight for the flavors to blend. This doesn't seem to work with the gluten-free pasta and as a result, I think the salad doesn't taste as good. I also can't use the dressing I used to use. Might not be gluten that is the issue there, but other allergens.

I wonder if it would help to make the dressing a day in advance, so at least those flavors have a chance to blend, then put the salad together the next day.

Juliebove Rising Star
Juliebove
Posted
I wonder if it would help to make the dressing a day in advance, so at least those flavors have a chance to blend, then put the salad together the next day.

It seems that the problem is the pasta doesn't soak in the flavors of the dressing.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Florence Lillian
      - Florence Lillian replied to Jay Heying's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Celiac friendly probiotics

      In response to your questions regarding probiotics. I have had Celiac for 40 years. Stomach issues: digestion, IBS to chronic constipation, bloat after eating anything. I was unable to eat a healthy variety of foods, tried probiotics supplements - some made me worse, others made no difference. After reading about people with Crones, IBS, etc, who made...
    2. slkrav
      - slkrav posted a topic in Introduce Yourself / Share Stuff
      0

      Gluten free beer ?

      Help me out here. Lauren Dam gluten-free beer from Spain is listed as gluten free. Yet its made from Barley Malt. I thought barley and any form had gluten. Anybody have any more information about it?
    3. cristiana
      - cristiana replied to Colleen H's topic in Gluten-Free Foods, Products, Shopping & Medications
      16

      Ibuprofen

      Ferritin levels. And see what your hemoglobin looks like too, that will tell you if you are anemic? You can have 'low normal' levels that will not be flagged by blood tests. I had 'low normal' levels, my lab reading was. c12, just over what was considered normal, but I had small benign lesion on my tongue, and sometimes a sore mouth, and a consultant maxillofacial...
    4. Mari
      - Mari replied to KathyR37's topic in Coping with Celiac Disease
      5

      New here

      Hi Katht - I sympathize with your struggles in following a gluten-free diet and lifestyle. I found out that I had Celiac Disease a few months before I turned 70. I just turned 89 and it has taken me almost 20 years to attain a fairly normal intestinal function. I also lost a lot of weight, down to 100 lb. down from about 140 lb. What Trents wrote you was...
    5. oscarbolduc
      - oscarbolduc posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      0

      Advice while waiting for testing

      Hello, I'm relatively new to this, so I'm hoping to get some advice. I went gluten-free for most of April and felt the best I've ever felt. I’ve been experiencing strange symptoms since last August, but they all disappeared when I eliminated gluten. However, to get accurate blood test results, I’m back on gluten for a month (all of May), and I’m hon...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,882
    • Most Online (within 30 mins)
      7,748
    Nicole King
    Newest Member
    Nicole King
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Florence Lillian
      Celiac friendly probiotics

      By Florence Lillian · Posted

      In response to your questions regarding probiotics.  I have had Celiac for 40 years.  Stomach issues: digestion, IBS to chronic constipation, bloat after eating anything.  I was unable to eat a healthy variety of foods, tried probiotics supplements - some made me worse, others made no difference.  After reading about people with Crones, IBS, etc, who made their own probiotics I started making Milk Kefir: not water Kefir. There are 10 probiotics in milk KEFIR. After 3 weeks I was able to eat more, no gas, no IBS.  If you have a computer just ask for videos on making milk Kefir. I branched out and make my own Kombucha for even more probiotics. I do not make my yogurt because there are only about four probiotics in that. I started this when I was 82 and I still make my own Kefir and Kombucha. My stomach issues were fixed with the Milk Kefir alone. If you decide to try making it, make certain you order MILK GRAINS. The finished product tastes a bit like Buttermilk. I hope this helps in your journey to good health.
    • slkrav
      Gluten free beer ?

      By slkrav · Posted

      Help me out here. Lauren Dam gluten-free beer from Spain is listed as gluten free. Yet its made from Barley Malt. I thought barley and any form had gluten. Anybody have any more information about it?
    • cristiana
      Ibuprofen

      By cristiana · Posted

      Ferritin levels.  And see what your hemoglobin looks like too, that will tell you if you are anemic?  You can have 'low normal' levels that will not be flagged by blood tests.  I had 'low normal' levels, my lab reading was. c12, just over what was considered normal, but I had small benign lesion on my tongue, and sometimes a sore mouth, and a consultant maxillofacial ordered an iron infusion for me as he felt my levels were too low and if he  raised them to 40, it would help.   Because you are not feeling 100% it might be worth looking at your levels, then discussing with your doctor if they are low normal.  But I stress, don't supplement iron without your levels being monitored, too much is dangerous.
    • Mari
      New here

      By Mari · Posted

      Hi Katht -  I sympathize with your struggles in following a gluten-free diet and lifestyle. I found out that I had Celiac Disease a few months before I turned 70. I just turned 89 and it has taken me almost 20 years to attain a fairly normal intestinal  function. I also lost a lot of weight, down to 100 lb. down from about 140 lb. What Trents wrote you was very true for me. I am still elimination foods from my diet. One person suggested you keep a food diary and that is a good idea but it is probably best just to do an elimination diet. There are several ne and maybe one for celiacs. I used one for a while and started with plain rice and zucchini and then added back other foods to see if I reacted or not. That helped a great deal but what I did not realise that it would only very small amounts of some foods to cause inflammation in my intestine. Within the last few years I have stopped eating any trace amounts of hot peppers, corn and soy(mostly in supplements) and nuts, (the corn in Tylenol was giving me stomach aches and the nuts were causing foot pains). Starting an elimination diet with white rice is better than brown rice that has some natural toxins. In addition it is very important to drink sufficient plain water. You can find out how much to drink for your height and weight online. I do have difficulty drinking 48 ounces of water but just recently have found an electrolyte supplement that helps me stay well hydrated, Adding the water and electrolytes may reduce muscle cramps and gag spams you wrote about. . Also buy some anti-gluten enzyme capsules to take with meals. I use GliadinX advertised here. These are a lot of things to do at one time as they reflect my 20 years of experience. I hope you do what you can manage to do over time. Good luck and take care.
    • oscarbolduc
      Advice while waiting for testing

      By oscarbolduc · Posted

      Hello, I'm relatively new to this, so I'm hoping to get some advice. I went gluten-free for most of April and felt the best I've ever felt. I’ve been experiencing strange symptoms since last August, but they all disappeared when I eliminated gluten. However, to get accurate blood test results, I’m back on gluten for a month (all of May), and I’m honestly feeling miserable. I’ve been dealing with joint pain, bloating, diarrhea, and just overall discomfort. Does anyone have tips on how to manage these symptoms during this month? What has helped you with joint pain? 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.