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Dunkin Copycat Brown Sugar Cream Cold Brew

This easy recipe for Dunkin copycat brown sugar cream cold brew tells you home to make this delicious drink step by step at home. Using coarse ground coffee you make a cold brew concentrate, then you add the brown sugar cinnamon syrup and the brown sugar cold foam. This recipe makes the best DIY cold brewed coffee!

a wide mouth Ball canning jar of Dunkin copycat brown sugar cream cold brew next to some ice cubes.

This Dunkin' Copycat Brown Sugar Cream Cold Brew combines the rich, smooth flavor of cold brew coffee with a homemade brown sugar creamer, creating a deliciously sweet and creamy coffee experience.

This brown sugar coffee recipe takes your cold brew to the next level, with a velvety sweet foam that adds depth to every sip. By making your own brown sugar creamer, you can customize the sweetness to your liking, and the cold foam recipe creates a creamy topping that perfectly complements the cold brew.

This DIY cold brew coffee option is perfect for anyone craving a cafe-style drink at home.

I love an iced coffee during the summer, but I don't love the price or having to drive to the nearest store to get one. Instead I constantly have a cold brew pitcher of coffee in my fridge and just make my own.

You might also like my recipe for Paleo Coconut Milk Iced Latte, this Instant Pot Ginger Ale Syrup or my Lemon Lime Homemade Sports Drink recipe.

a wide mouth ball canning jar of dunkin copycat brown sugar cream cold brew next to some ice.
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Ingredients

Instructions

First you will want to make cold brew. You can use a cold brew pitcher or simply a large jar with a lid. I like to use coarse ground coffee so I don't end up with a coffee sludge at the bottom of the pitcher from fine ground coffee.

Then in a one cup glass microwave safe measuring cup you will add the water, brown sugar, cinnamon and salt. Stir to combine and then set aside.

In a small bowl or measuring cup add the milk, heavy cream, brown sugar, molasses and vanilla. Using a milk frother whisk the ingredients until they form a stiff foam.

To assemble your drink add ice to a large cup or jar. Then pour the brown sugar cinnamon syrup over top. Pour the cold brew coffee over that and then top with the brown sugar cold foam. Add a glass straw or stainless straw and enjoy.

Supplies

Frequently Asked Questions

Can you turn regular coffee into cold brew?

Yes! You simple mix one cup ground coffee to four cups water in a large jar or follow the directions for your cold brew pitcher. I like to use coarse ground coffee so it doesn't leave a sludge at the bottom of my cold brew pitcher.

Leave in the refrigerator at least 24 hours and then strain. Enjoy your cold brew concentrate for up to two weeks when stored in the refrigerator. Let's be honest though, mine is gone way before two weeks.

What is the difference between cold brew and iced coffee?

Cold brew is never hot. You use cold water over your coffee grounds and store in the refrigerator for at least 24 hours before using. It gives the coffee a very smooth flavor. Iced coffee is brewed hot and then cooled before being poured over ice.

Honestly, I do think the cold brew has a better flavor and I prefer it over iced coffee. I think it's worth the time of letting the cold brew steep in the fridge to have a really delicious cup of coffee.

Storage

If you are using a cold brew pitcher after at least 24 hours follow the directions to remove the coffee grounds so you have your coffee in the pitcher ready to use. If you are using a jar strain with a fine mesh strainer into an air tight bottle and then store in the refrigerator.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Dunkin Copycat Brown Sugar Cream Cold Brew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 10 minutes
  • Yield: 1 serving 1x
  • Diet: Gluten Free
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Description

This easy recipe for Dunkin copycat brown sugar cream cold brew tells you home to make this delicious drink step by step at home. Using coarse ground coffee you make a cold brew concentrate, then you add the brown sugar cinnamon syrup and the brown sugar cold foam. This recipe makes the best DIY cold brewed coffee!

Ingredients

Units Scale
  • 1 ½ cups Cold Brew Coffee

Brown Sugar Cold Foam:

  • 2 Tbsp Milk
  • 2 Tbsp Heavy Whipping Cream
  • 1 Tbsp Brown Sugar
  • 1 tsp Molasses
  • ½ tsp Vanilla Extract

Brown Sugar Cinnamon Syrup:

  • ¼ cup Water
  • 2 Tbsp. Brown Sugar
  • Pinch of Ground Cinnamon
  • Pinch of Sea Salt

Instructions

First you will want to make cold brew. You can use a cold brew pitcher or simply a large jar with a lid. I like to use coarse ground coffee so I don't end up with a coffee sludge at the bottom of the pitcher from fine ground coffee.

Then in a one cup glass microwave safe measuring cup you will add the water, brown sugar, cinnamon and salt. Microwave in 20 second intervals stirring to combine in between until the ingredients are mixed together and then set aside.

In a small bowl or measuring cup add the milk, heavy cream, brown sugar, molasses and vanilla. Using a milk frother whisk the ingredients until they form a stiff foam.

To assemble your drink add ice to a large cup or jar. Then pour the brown sugar cinnamon syrup over top. Pour the cold brew coffee over that and then top with the brown sugar cold foam. Add a glass straw or stainless straw and enjoy.

  • Prep Time: 10 minutes
  • Category: Drinks, Coffee
  • Method: Mixing
  • Cuisine: Gluten Free

Easy Refrigerator Pickled Cauliflower

If you have never made refrigerator pickled vegetables before, this easy pickled cauliflower recipe is the perfect place to start. Fresh cauliflower florets get packed into a half gallon jar with minced garlic, dried dill, mustard seeds, celery seeds, and black peppercorns and then covered with a simple homemade vinegar brine that you make in just minutes on the stovetop. There is no canning equipment required, no special skills needed, and the whole thing comes together in about 15 minutes.

Pop the jar in the fridge and in just 24 hours you have the crunchiest and most flavorful homemade pickled cauliflower you have ever tasted.

a half gallon jar of easy refrigerator pickled cauliflower.

What I love most about this recipe is how versatile and simple it is. The brine is tangy and savory with just a touch of sweetness that balances everything out perfectly without making the cauliflower taste sweet at all.

It is naturally keto friendly and gluten free, making it a great snack option to always have on hand in the fridge. Eat it straight from the jar, add it to a snack board or charcuterie board, or serve it alongside burgers and sandwiches for a crunchy tangy bite that makes everything better.

The flavor gets even more delicious the longer it sits in the brine so I always try to wait at least two or three days before diving in.

I also have a yummy recipe for Refrigerator Bread and Butter Pickles. If you are looking for ways to use summer veggies you might also like my Gluten Free Homemade Walnut Pesto, this Air Fryer Roasted Parmesan Broccoli or my Healthy Mexican Street Corn Salad.

You can find all of my snack recipes here: Gluten Free Snack Recipes

a half gallon ball canning jar of easy refrigerator pickled cauliflower.
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Ingredients

Instructions

Wash your jar in hot soapy water and dry or run through the dishwasher with the heat dry cycle to sanitize.

Add the minced garlic, mustard seeds, celery seeds, peppercorns and dill to the jar. Add the cauliflower florets to the jar.

In a 2-quart saucepan over medium high heat bring the water, vinegar, salt and sugar to a boil. Remove from heat and pour into jar over cauliflower mixture. If needed top the jar off with some water.

Let the mixture cool slightly and then set the lid on the jar, but don't tighten it down. Let the cauliflower cool to room temperature and then move to the refrigerator.

Refrigerate for at least 24 hours before serving. The pickled cauliflower gets better the longer it is left in the vinegar brine in the fridge.

Store in the refrigerator for up to 4 weeks.

Variations

  • Spicy - add 1 teaspoon red pepper flakes to the jar
  • Small Batch - cut this recipe in half to make a 2-quart jar
  • With Carrots - use a medium sized head of cauliflower and 1 cup chopped carrots

Supplies

Storage

These easy refrigerator pickled cauliflower can be stored in an air tight jar in the fridge for up to four weeks. You can eat this recipe after 24 hours, but it gets better the longer it's in the fridge.

More Recipes to Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Easy Refrigerator Pickled Cauliflower

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Elaine VanVleck
  • Total Time: 20 minutes
  • Yield: half gallon
  • Diet: Gluten Free
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Description

This easy refrigerator pickled cauliflower recipe makes the crunchiest and most flavorful homemade pickled vegetables with no canning required! Fresh cauliflower florets are packed into a half gallon jar with garlic, dried dill, mustard seeds, celery seeds, and black peppercorns and covered with a simple homemade vinegar brine. Keto friendly, naturally gluten free, and ready to eat in just 24 hours!

Ingredients

Scale

Instructions

Wash your half gallon jar in hot soapy water and dry or run through the dishwasher with the heat dry cycle to sanitize.

Add the minced garlic, mustard seeds, celery seeds, peppercorns and dill to the jar. Add the cauliflower florets to the jar.

In a 2-quart saucepan over medium high heat bring the water, vinegar, salt and sugar to a boil. Remove from heat and pour into jar over cauliflower mixture. If needed top the jar off with some water.

Let the mixture cool slightly and then set the lid on the jar, but don't tighten it down. Let the cauliflower cool to room temperature and then move to the refrigerator.

Refrigerate for at least 24 hours before serving. The pickled cauliflower gets better the longer it is left in the vinegar brine in the fridge.

Store in the refrigerator for up to 4 weeks.

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Snacks, Vegetables
  • Method: Pickling
  • Cuisine: American

If you make this Easy Refrigerator Pickled Cauliflower I would love to hear what you think! Leave a star rating and a comment below and let me know how you served it.

Don't forget to save this recipe to your Pinterest boards so you can find it again all year long!

Top Tip

Make sure your cauliflower florets are cut into similar sized pieces before packing them into the jar. Pieces that are too large will not pickle evenly and may stay crunchy in the center while the outside gets soft. Aim for bite sized florets that are roughly the same size so every piece gets equal contact with the brine and pickles evenly all the way through. Also make sure to pack the cauliflower tightly into the jar so the brine fully surrounds every floret from the very start.

Frequently Asked Questions

Is pickled cauliflower sweet?

This pickled cauliflower recipe is not sweet. There are only 2 teaspoons of sugar in the entire half gallon jar which is just enough to balance the tanginess of the vinegar without making the cauliflower taste sweet at all. The overall flavor is tangy and savory with hints of garlic, dill, and warm spices. If you are looking for a sweet pickled cauliflower you would need to significantly increase the sugar in the brine.

How long does refrigerator pickled cauliflower last?

This pickled cauliflower will keep in a sealed jar in the refrigerator for up to four weeks. The flavor gets better and more developed the longer it sits in the brine so do not be afraid to let it go a couple of weeks. Always use a clean utensil when reaching into the jar to keep the brine fresh and uncontaminated.

Can I eat the pickled cauliflower after 24 hours?

Yes! The cauliflower is ready to eat after just 24 hours in the refrigerator. At that point it will have a mild pickle flavor with a very satisfying crunch. If you can wait a few extra days the flavor will deepen significantly and the cauliflower will have a much more robust tangy and garlicky flavor. I personally like to wait at least two to three days before opening the jar for the best results.

Can I make this pickled cauliflower with other vegetables?

Absolutely! This vinegar brine works beautifully with other vegetables too. Try adding sliced carrots along with the cauliflower for a colorful and flavorful combination. Sliced jalapeños, green beans, sliced bell peppers, and radishes all pickle wonderfully in this same brine. You can even do a mix of several vegetables in the same jar for a fun and colorful refrigerator pickle medley.

Can I make this a spicy pickled cauliflower?

Yes and it is delicious! Simply add 1 teaspoon of red pepper flakes to the jar along with the other spices before pouring the brine over the cauliflower. The heat level is mild to medium with one teaspoon so add more if you like a bigger kick. You can also add sliced fresh jalapeños or dried chili peppers to the jar for a different kind of heat.

Can I cut this recipe in half to make a smaller batch?

Yes! This recipe can easily be cut in half to make a 2 quart jar instead of a half gallon. Simply halve all of the ingredients including the brine and follow the recipe exactly as written. A smaller batch is a great option if you are trying pickled cauliflower for the first time or if you only have half a head of cauliflower to use up.

Do I need to sterilize the jar before making this recipe?

Yes, starting with a clean sterilized jar is important for food safety and for keeping your pickled cauliflower fresh as long as possible. The easiest way to do this is to run your jar through the dishwasher on the hot dry cycle right before using it. You can also wash it thoroughly with hot soapy water and let it air dry completely. Since these are refrigerator pickles and not shelf stable canned pickles the sterilization does not need to be as rigorous as traditional canning but a clean jar always makes a difference.

Chopped Wedge Layer Salad

This easy recipe for chopped wedge layer salad is made with chopped iceberg lettuce and ranch dressing. It is a healthy option for parties and barbecues. This is the best wedge salad variation made without blue cheese.

a glass trifle dish of chopped wedge layer salad next to a stack of white plates.

Wedge salads are a popular light meal and this option makes them easy to serve to a crowd. Instead of individual wedges of iceberg lettuce it is chopped and layered. I used my Gluten Free Homemade Ranch to top this salad.

The Chopped Wedge Layer Salad is a visually striking and flavor-packed dish that takes the traditional wedge salad and reimagines it in a layered, trifle-style presentation.

Perfect for gatherings and parties, this salad combines crisp iceberg lettuce with a medley of fresh vegetables and toppings, all arranged in distinct, colorful layers.

It's a crowd-pleasing, make-ahead option that showcases the satisfying crunch and refreshing taste of a classic wedge salad while offering a modern twist suitable for larger servings.

You may also enjoy my Gluten Free Pesto Pasta Salad, this Gluten Free BLT Pasta Salad or my Gluten Free Green Goddess Pasta Salad. All are great summer lunch options!

a white plate of chopped wedge layer salad.
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Ingredients

Instructions

This is the easiest salad to put together! I've variated from a classic wedge salad and added beans, onion, tomato and cheese. You can omit any of these ingredients, but they make for a delicious salad.

I used a glass trifle serving bowl for this salad, but you could use any large serving bowl. This clear serving bowl would also be really pretty.

Simply chop up the lettuce, onion and tomato. Then drain and rinse the beans. Shred the cheddar cheese and then layer all of the ingredients into the bowl. Top with my Homemade Ranch Dressing or a dressing of your choice. Refrigerate until ready to serve.

Substitutions

  • Black Beans - you can omit the black beans, use kidney beans or another bean of your choice to add some protein to this recipe.
  • Sweet Onion - you can use a white onion, yellow onion or red onion in this recipe.
  • Roma Tomatoes - vine ripened tomatoes or cherry tomatoes cut in half would also work nicely.
  • Cheddar Cheese - you can omit the cheese all together or you could substitute with Monterey Jack cheese or another variation of cheese.

Supplies

Frequently Asked Questions

How do I prepare lettuce for a chopped wedge salad?

Remove the outer leaves and any brown spots from the head of iceberg lettuce. Cut the core and stem from the head of lettuce. Rinse the lettuce under cold water and flip with the open core facing down to let drain. Shake any excess water off.

On a cutting board cut the head of lettuce in half. Slice the half into long rows and then chop those into squares. Repeat for the second half. If there is still too much water from rinsing place the chopped lettuce in a salad spinner to dry.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Chopped Wedge Layer Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for chopped wedge layer salad is made with chopped iceberg lettuce and ranch dressing. It is a healthy option for parties and barbecues. This is the best wedge salad variation made without blue cheese.

Ingredients

Scale

Instructions

Clean and chop the lettuce, onion and tomatoes. Shred the cheddar cheese. Make my gluten free ranch dressing or use store bought ranch dressing.

In a trifle serving bowl or large serving bowl add the chopped lettuce, the beans, the chopped onion, the chopped tomatoes and the shredded cheese in layers. Top with ranch dressing.

Serve immediately or refrigerate after assembly for up to 4 hours.

Notes

Since the dressing is already on this salad it will get soggy if left in the refrigerator for too long.

  • Prep Time: 15 minutes
  • Category: Side Dish, Salads
  • Method: Chopped
  • Cuisine: Gluten Free

Storage

The ingredients for this salad can be chopped up ahead of time. You can either store them separately in sealed containers in the refrigerator or place the lettuce, beans, onion and tomatoes in the trifle dish. Wait to add the cheese and dressing until right before serving so the salad doesn't get soggy.

Once the dressing has been added the salad is only good for a day. If you have leftovers you can place them in an air tight container in the refrigerator, but they will only be good for about 24 hours.

Gluten Free Instant Pot Chili Mac and Cheese

This easy recipe for gluten free instant pot chili mac and cheese is perfect for weeknight dinners. It's a cheap and simple homemade meal with ground beef, beans and pasta. This healthy instant pot pasta recipe is sure to become your families new favorite supper!

a cream colored plate of gluten free chili mac and cheese next to a small wooden bowl of coarse salt.

Gluten-Free Instant Pot Chili Mac and Cheese is a one-pot meal that combines hearty chili with elbow pasta and creamy mac and cheese, all cooked in the pressure cooker for a quick, delicious dinner.

This recipe uses gluten-free elbow pasta and ground beef, making it a great option for those with dietary restrictions. The Instant Pot method ensures a speedy cook time, with flavors melding together beautifully in one pot, minimizing clean-up while delivering a comforting, satisfying meal.

Perfect for busy weeknights, this gluten-free chili mac offers the best of both worlds-a spicy, savory chili paired with the rich, cheesy goodness of mac and cheese.

If you are looking for more gluten free beef recipes you might also like my Gluten Free Creamy Beef and Mushroom Pasta, Instant Pot Mexican Style Beef and Rice or my recipe for Slow Cooker Hawaiin Meatballs.

You can find my Instant Pot recipes here: Gluten Free Instant Pot Recipes

a cream colored plate of gluten free instant pot chili mac and cheese next to a small wooden bowl of coarse salt.
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Ingredients

Instructions

In your instant pot using the manual mode cook the ground beef until almost all of the pink is gone. Add the onion and saute until they're translucent, about 2-3 minutes.

Add the uncooked pasta, beans, chili powder, garlic, salt, cumin, pepper, beef broth and water to the instant pot in an even layer. Do not stir! This will prevent the pasta from sticking to the bottom of the pot.

Using manual pressure cook for 5 minutes. Let the steam release naturally.

Carefully remove the lid. Stir in the shredded cheese and heavy cream.

Serve with extra cheese on top and sour cream if you like.

Hint: Not all gluten free pasta holds up well in the instant pot or in general. I really like this Jovial Gluten Free Brown Rice Penne Pasta or these Tinkyada Gluten Free Elbow Pasta best.

Supplies

Substitutions

  • Ground Beef - you can use ground turkey, but I would not omit meat from the recipe
  • Gluten Free Penne Pasta - I used penne pasta because it holds up well and is hearty, but you could also use elbow noodles or rotini. I think brown rice pasta stays together much better than gluten free pastas with corn
  • Beef Broth - you could also use chicken broth or vegetable broth. Using broth instead of just water gives more flavor
  • Heavy Cream - you could use milk, but it won't be as creamy. You could substitute sour cream or cream cheese and still get a nice creamy texture

Storing and Reheating

I love this recipe as leftovers the next day! Store the leftovers in an air tight container in the refrigerator for up to 5 days. To reheat dish up a serving on a plate or in a bowl. Then, either add an ice cube on top or a wet paper towel on top and reheat for 1 minute in the microwave.

If using an ice cube take what's left out of the bowl and throw away. Stir the chili mac and cheese and serve.

Other Gluten Free Ground Beef Recipes

I get some of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

Equipment

A 6-quart Instant Pot Duo Pressure Cooker is perfect for making this recipe, but I like to have the 8-quart Instant Pot Duo Pressure Cooker for doubling recipes and making larger batches.

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Gluten Free Instant Pot Chili Mac and Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
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Description

This easy recipe for gluten free instant pot chili mac and cheese is perfect for weeknight dinners. It's a cheap and simple homemade meal with ground beef, beans and pasta. This healthy instant pot pasta recipe is sure to become your families new favorite supper!

Ingredients

Scale

1 pound Ground Beef
1 medium Yellow Onion, chopped
12 ounce box Jovial Gluten Free Brown Rice Pasta, uncooked
15.5 ounce can Kidney Beans, drained and rinsed
1 tablespoon Minced Garlic
3 teaspoon Chili Powder
1 ½ teaspoon Sea Salt
1 teaspoon Ground Cumin
½ teaspoon Coarse Ground Black Pepper
2 cups Beef Broth
1 cup Water
2 cups Cheddar Cheese, shredded
¼ cup Heavy Cream

Instructions

In your instant pot using the manual mode cook the ground beef until almost all of the pink is gone. Add the onion and saute until they're translucent, about 2-3 minutes.

Add the uncooked pasta, beans, chili powder, garlic, salt, cumin, pepper, beef broth and water to the instant pot in an even layer. Do not stir! This will prevent the pasta from sticking to the bottom of the pot.

Using manual pressure cook for 5 minutes. Let the steam release naturally.

Carefully remove the lid. Stir in the shredded cheese and heavy cream.

Serve with extra cheese on top and sour cream if you like.

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Meals, Dinner
  • Method: Instant Pot
  • Cuisine: Gluten Free

Frequently Asked Questions

How long do I cook chili mac and cheese in the instant pot?

For this recipe you will brown the ground beef and cook the onion, so you will only need to pressure cook the recipe for 5 minutes using the manual mode. Then, let the pressure release manually.

Top Tip

I love a quick and easy dinner recipe that uses ground beef! It's a bonus that it is made in the instant pot so it doesn't heat up my house during the warm months.

Gluten Free Pesto Pasta Salad

This easy recipe for gluten free pesto pasta salad is a delicious summer side dish. It is a cold Italian pasta salad that uses creamy basil pesto. This healthy salad includes arugula, Cannellini beans and walnuts.

a white bowl of gluten free pesto pasta salad next to a grater with a small block of parmesan cheese on it.

This is one of my favorite summer lunches! If you want more protein than just the beans you can add tuna fish, canned sardines or chicken breast.

If you are looking for more summer salad ideas you might also enjoy my Pineapple Coleslaw, Gluten Free BLT Pasta Salad or my Gluten Free Green Goddess Pasta Salad.

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a bowl of gluten free pesto pasta salad next to a small wooden bowl of coarse salt.

Ingredients

Instructions

Cook the past per the instructions on the package. Drain and rinse in cold water.

In a large serving bowl add the pasta, pesto, beans, arugula, cheese, salt, pepper and walnuts. Stir to combine.

Chill for at least 30 minutes before serving.

Store in an air tight container in the refrigerator for up to 3-4 days.

Supplies

Frequently Asked Questions

Can you use pesto straight from the jar?

Yes, you can use pesto cold right out of the refrigerator straight from the jar or if it's a shelf stable pesto right from the cupboard and out of the jar. You will want to stir the pesto if any oil has risen to the top.

Is basil pesto gluten free?

There are several store bought basil pestos you can purchase. I haven't seen any that state they are gluten free, but the ingredients don't include anything that contains gluten. This of course doesn't eliminate the possibility of cross contamination. I haven't had any issues using Barilla Rustic Basil Pesto Sauce.

You can also make your own pesto pretty easily. Try my recipe: Gluten Free Homemade Walnut Pesto

Substitutions

  • Elbow Noodles - you can use any gluten free pasta in this salad. I like the size of the elbow noodles, but penne, rotini or shells would also work nicely.
  • Basil Pesto - I love the flavor of basil pesto and find it easy to purchase at my local grocery story. However, you can use whatever basil you would like.
  • Walnuts - you could omit the walnuts for a nut free version of this salad, but I like the crunch they add.
  • Baby Arugula - you can replace this with spinach if you like.

Storage

You can store this salad in the refrigerator for 3-4 days in an air tight container. If the salad gets dry add 1 teaspoon of olive oil or a bit more pesto if you have it.

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Gluten Free Pesto Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 18 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
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Description

This easy recipe for gluten free pesto pasta salad is a delicious summer side dish. It is a cold Italian pasta salad that uses creamy basil pesto. This healthy salad includes arugula, cannellini beans and walnuts.

Ingredients

Scale

16 ounce bag Gluten Free Elbow Pasta
8 ounce jar Basil Pesto
2 - 15.5 ounce cans Cannellini Beans, drained and rinsed
5 ounce package Baby Arugula, rinsed and dried
¼ cup Parmesan Cheese, finely grated
½ teaspoon Sea Salt
¼ teaspoon Coarse Ground Black Pepper
⅓ cup Walnuts, chopped

Instructions

Cook the past per the instructions on the package. Drain and rinse in cold water.

In a large serving bowl add the pasta, pesto, beans, arugula, cheese, salt, pepper and walnuts. Stir to combine.

Chill for at least 30 minutes before serving.

Store in an air tight container in the refrigerator for up to 3-4 days.

  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Side Dish, Salads
  • Method: Stove Top
  • Cuisine: Gluten Free