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

Pasta Salad Glob

angel-jd1

Recommended Posts

angel-jd1 Community Regular
angel-jd1
Posted

After going to a potluck picnic this weekend I had a craving for pasta salad. Sooooo I thought I would make an attempt at it today. Made the sauce/dressing (which turned out yummy) while the pasta was boiling and I was getting sooo hungry and excited!!

Drained the pasta and began thinking about how it falls apart grrrrrr!!! <_< Cooled the pasta down and then mixed it with the dressing (mixed it carefully and lightly). The pasta fell apart even more!

So basically I ended up with a pasta salad glob or gloop. It tastes great but presentation isnt' so pretty!! ha Any ideas as how to keep the pasta from looking like a glob?? I would love to make a pasta salad that looks pretty too!

-Jessica :rolleyes:

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

Celiac.com Sponsor (A8-M):


jenvan Collaborator
jenvan
Posted

what kind of pasta do you use? tinkyada had worked well for me. another tip is to slightly under cook the pasta, or make sure it's al dente. once you've cooked it, make sure you immediatley put it in cold water so it stops cooking. and i try to keep the mixing to a minimum. have you experimenting with different shapes? try a smaller shape/size over a macaroni noodle which can be a little more tender. i've also found i can't let it set like other non gluten-free pasta salads in the past...

you may have done all these things already...but maybe there's a new idea!

angel-jd1 Community Regular
angel-jd1
Posted
  • Author

I used Mrs. Leepers veggie spirals (wanted a little healthier option). I under cooked them, drained and cooled. I guess I'll have to try some experimentation with the brands. This one tastes great, just doesn't look pretty!! Definately doesn't look like pasta salad! ha Looks like rainbow colored gloop!! :lol: Thanks for the tips, keep them comming!!

-Jessica :rolleyes:

tarnalberry Community Regular
tarnalberry
Posted

experiment with the brands, and make sure that they were truely a touch undercooked (not just undercooked by using fewer minutes than the packaging suggests). I haven't had too much trouble with some of the tinkyada shapes, but they never hold up fabulously. (oh, also try letting it cool to nearly room temperature and stir well before refrigerating.)

Guest jhmom
Guest jhmom
Posted

Jessica,

Did you use Rice or Corn pasta? I use Mrs. Leapers too but I use corn, and it doesn't fall apart when I make Tuna salad??? Just a thought.

I'm glad it turned out yummy.... you know some of the best dishes don't "look" that great :lol: .

Please share the recipe if you would..... I miss the pasta salad that they serve at Ruby Tuesdays..... yum yum!!!! :rolleyes:

angel-jd1 Community Regular
angel-jd1
Posted
  • Author

Ok, here is the dressing recipe, please note that I don't measure a thing! ha So measurements on this are TOTALLY approximate.

1 1/3 c Mayo or miracle whip

1/3 c parmasean cheese

1/2 tsp black pepper

1tsp garlic powder

2tsp sugar

2 tablespoon distilled white vinegar

Mix all those together, taste it and see if it suits your taste, add more of whatever if it doesn't! ha

Mix that in with pasta, veggies can be added also to the pasta salad.

angel-jd1 Community Regular
angel-jd1
Posted
  • Author
Jessica,

Did you use Rice or Corn pasta? I use Mrs. Leapers too but I use corn, and it doesn't fall apart when I make Tuna salad??? Just a thought.

I'm glad it turned out yummy.... you know some of the best dishes don't "look" that great :lol: .

Please share the recipe if you would..... I miss the pasta salad that they serve at Ruby Tuesdays..... yum yum!!!! :rolleyes:

I used the veggie/rice spirals. I'll have to experiment with some corn pasta at some point. Thanks for the idea.

I also agree, not everything that tastes good LOOKS good! ha

-Jessica :rolleyes:

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

Celiac.com Sponsor (A8-M):


Jnkmnky Collaborator
Jnkmnky
Posted

Tinkyada

Tinkyada

Tinkyada

They also hold shape in a thermos, so they travel well to school lunches, yada, yada, yada.....

steve-o Apprentice
steve-o
Posted

I'll have to jump on this bandwagon too...

Tinkyada is all you'll ever need...don't even bother with other pastas! It's that good.

I tried Mrs Leapers and had the same result you did...it turned into a mushy mess.

angel-jd1 Community Regular
angel-jd1
Posted
  • Author

I use Tinkyada sometimes, my favorite is really the risomas which is rice and corn. But gets soggy, so not a good idea for pasta salad.

It has great flavor though

-Jessica

Carriefaith Enthusiast
Carriefaith
Posted

I make pasta salad with Tinkyada spirals and they have never fallen apart on me. They may be overcooked if they are falling apart.

skbird Contributor
skbird
Posted

I tried Mrs. Leeper's tuna and noodles which was tasty (not a salad) but the leftovers were just a big mush of corn flour and tuna. After that experience I don't think I'd try using for a salad. I have thought about the quinoa pasta but I think that has corn in it too, not good for holding the shape. Every experience with Tinkyada has been very good, very firm pasta.

Mmmmm. Very hungry now.... 4th of July picnic, here I come!

Stephanie

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,133
    • Most Online (within 30 mins)
      7,748
    Exhausted-momma
    Newest Member
    Exhausted-momma
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
×
×
  • 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.