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.

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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Ingredients

• Gluten Free Elbow Pasta
• Basil Pesto
• Cannellini Beans
• Baby Arugula
• Parmesan Cheese
• Sea Salt
• Coarse Ground Black Pepper
• Walnuts

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.

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.

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.

Supplies

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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This easy recipe for pineapple coleslaw is the perfect summer side dish! The cabbage salad is made without mayo with a spicy dressing. It goes great with pulled pork, tacos or as a side at barbecues.

This recipe is perfect for summer gatherings! It is easy to make the day before and gets even better when served cold the next day.

It pairs well with my Slow Cooker Hawaiin Pork Tenderloin or my Gluten Free Slow Cooker Hawaiin Meatballs.

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Ingredients

• Coleslaw Mix
• Fresh Pineapple
• Cilantro
• Jalapeno
• Lime Juice
• Olive Oil
• Lime Zest
• Honey
• Sea Salt
• Coarse Ground Black Pepper

How do you keep coleslaw from getting soggy?

This recipe uses pre-made coleslaw mix that shouldn't release a lot of water like using fresh cabbage will. If you are going to use cabbage that you chop yourself you will want to chop it, place it in a bowl with 2 teaspoons of salt. Mix the cabbage and salt and then let stand for 15-20 minutes and then rise the salt off.

Salting your cabbage will release moisture that would otherwise be released when you added dressing to your coleslaw. After rinsing the salt off the cabbage use a salad spinner to remove excess water.

Again, if you are using coleslaw mix you can skip this step.

What is coleslaw dressing made of?

For this recipe I used lime juice, olive oil, lime zest, honey, salt and pepper. It makes the salad light and zesty. The dressing makes this salad perfect for a pulled pork side dish, to serve on fish tacos or as a barbecue side dish.

Substitutions

• Coleslaw Mix - instead of using a pre-made mix you can cut up a head of cabbage, but be sure to follow the steps above if you make this substitution.
• Fresh Pineapple - you can use drained pineapple chunks, but the salad won't have as much flavor. I highly recommend using fresh pineapple.
• Olive Oil - you can substitute avocado oil if that's what you have.

Is coleslaw healthy for you?

Yes, this recipe is a really healthy coleslaw to serve. Cabbage has vitamin A and pineapple has vitamin C. This version is a bit lighter because it is made without mayonnaise. Making your own dressing also eliminates preservatives you would find in store bought versions.

Supplies

Storage

You can make this salad a day in advance before serving. Be sure to store in your refrigerator in an air tight container. This slaw recipe will last 3-5 days stored in your fridge.

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