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    Gluten Free Pesto Pasta Salad

    Jul 12, 2022 · Leave a Comment

    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.

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

    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.

    Print
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    Gluten Free Pesto Pasta Salad


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

    Keywords: cold, healthy, easy, creamy, simple, summer, best, Italian pasta salad, basil, arugula, lunch, meals, side dish

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    Pineapple Coleslaw

    Jul 12, 2022 · Leave a Comment

    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.

    a white serving bowl of pineapple coleslaw next to a bowl of fresh pineapple chunks.

    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.

    [feast_advanced_jump_to]
    a white serving bowl of pineapple coleslaw next to a white bowl of fresh pineapple chunks.

    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.

    Print
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    Pineapple Coleslaw


    • Author: Elaine VanVleck
    • Total Time: 15 minutes
    • Yield: 8 servings 1x
    • Diet: Gluten Free
    Print Recipe
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    Description

    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.


    Ingredients

    Scale

    2 bags Coleslaw Mix
    2 cups Fresh Pineapple, diced
    ½ cup Cilantro, finely chopped
    1 small Jalapeno, finely diced
    ¼ cup Lime Juice
    ¼ cup Olive Oil
    2 tablespoon Lime Zest
    1 teaspoon Honey
    ½ teaspoon Sea Salt
    ¼ teaspoon Coarse Ground Black Pepper


    Instructions

    Add the coleslaw mix, pineapple, cilantro and jalapeno to a large serving bowl. 

    In a small bowl whisk together the lime juice, olive oil, lime zest, honey, salt and pepper. 

    Pour the dressing over the coleslaw mixture and stir to combine.

    Store in an air tight container in the refrigerator for at least 1 hour before serving.

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

    Keywords: easy, no mayo, best, dressing, jalapeno, spicy, salad, cabbage, fresh, pulled pork side dish, slaw recipe, salad recipe, Hawaiin coleslaw

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    Easy Fresh Pineapple Salsa

    Jul 5, 2022 · Leave a Comment

    a white bowl of easy fresh pineapple salsa next to a small wooden bowl of coarse salt, a bowl of gluten free tortilla chips and a glass of seltzer water.

    This recipe for easy fresh pineapple salsa is perfect with fish, chicken, tacos or as an appetizer. This homemade salsa is made with fresh pineapple, tomatoes, cilantro and jalapeno peppers. It has a mild flavor that is perfect for summer barbecues.

    a white bowl of easy fresh pineapple salsa next to a bowl of gluten free tortilla chips, a small wooden bowl of coarse salt and a glass with ice of seltzer water.

    What do I serve with pineapple salsa?

    This easy fresh pineapple salsa is perfect to serve with gluten free tortilla chips as a bbq appetizer. It is also delicious served with fish tacos, over pork tenderloin or with chicken.

    Should I use fresh or canned pineapple?

    For this recipe I would definitely use a ripe, fresh pineapple. The flavor is completely different and a lot more muted if you use canned pineapple. This salsa will turn out a lot better with a lot more flavor if you use finely diced fresh pineapple.

    Easy Fresh Pineapple Salsa Supplies

    How do I choose a fresh pineapple?

    To choose a fresh pineapple that is ripe you want the outside shell to be firm, but with a bit of give when you gently squeeze it. If the pineapple is completely hard it is likely not ripe. You also want to pull on the center leaves at the top. If there is give to the leaves or if one comes out the pineapple is ripe and ready to use now.

    Easy Fresh Pineapple Salsa Ingredients

    • Fresh Pineapple
    • Tomatoes
    • Sweet Onion
    • Cilantro
    • Jalapeno Pepper
    • Lime Juice
    • Minced Garlic
    • Ground Coriander
    • Ground Cumin
    • Sea Salt
    • Gluten Free Tortilla Chips

    If you like this recipe you might also enjoy:

    Gluten Free Pina Colada Cake
    Gluten Free Pineapple Upside Down Cake
    Slow Cooker Hawaiin Pork Tenderloin
    Gluten Free Slow Cooker Hawaiin Meatballs
    Gluten Free Mango Pineapple Smoothie

    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 25% off your first order!

    Print
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    Easy Fresh Pineapple Salsa


    • Author: Elaine VanVleck
    • Total Time: 15 minutes
    • Yield: 10 servings 1x
    • Diet: Gluten Free
    Print Recipe
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    Description

    This recipe for easy fresh pineapple salsa is perfect with fish, chicken, tacos or as an appetizer. This homemade salsa is made with fresh pineapple, tomatoes, cilantro and jalapeno peppers. It has a mild flavor that is perfect for summer barbecues.


    Ingredients

    Scale

    1 Fresh Pineapple, diced
    2 large Tomatoes, seeded and chopped
    1 small Sweet Onion, diced
    ⅓ cup Fresh Cilantro, minced
    1 large Jalapeno Pepper, seeded and diced
    1 tablespoon Lime Juice
    1 tablespoon Minced Garlic
    ½ teaspoon Ground Coriander
    ½ teaspoon Ground Cumin
    ½ teaspoon Sea Salt
    Gluten Free Tortilla Chips, for serving


    Instructions

    Combine all of the ingredients in a large bowl and stir to mix.

    Refrigerate in a sealed container for at least 2 hours before serving.

    Serve with gluten free tortilla chips, with fish tacos, on chicken or on pork.

    • Prep Time: 15 minutes
    • Category: Appetizers, Dips
    • Method: Chopped
    • Cuisine: Gluten Free

    Keywords: easy, fresh, for fish, for tacos, with cilantro, with tomatoes, without red peppers, homemade, jalapeno, simple, mild, summer appetizer, bbq appetizer, barbecue appetizer, summer dip recipe

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    Air Fryer Roasted Parmesan Broccoli

    Jun 25, 2022 · Leave a Comment

    a white bowl of air fryer roasted parmesan broccoli next to a cheese grater and block of parmesan cheese.

    This easy recipe for air fryer roasted parmesan broccoli is the perfect vegetable side dish! The fresh broccoli florets are air fried with garlic, lemon and olive oil for a healthy meal. This is a quick way to have a side dish on the table for dinner.

    a white bowl of air fryer roasted parmesan broccoli next to a small wooden bowl of salt.

    Do you have to boil broccoli before frying?

    No, there is not need to boil or blanch the broccoli with this recipe. Use fresh, raw broccoli and it will turn out tender and delicious.

    Air Fryer Roasted Parmesan Broccoli Supplies

    How do I clean my air fryer?

    Air fryers are so easy to clean! Remove the basket and break it apart. Using a soap and water wash the two parts and rinse clean. Do not submerge your air fryer unit in water.

    If the inside of your air fryer is dirty you can lightly wipe clean with a wet cloth. I rarely notice the inside of my air fryer needing to be cleaned. Usually this only happens if I overfill the basket.

    Air Fryer Roasted Parmesan Broccoli Ingredients

    • Broccoli Florets
    • Olive Oil
    • Lemon Juice
    • Minced Garlic
    • Sea Salt
    • Onion Powder
    • Coarse Ground Black Pepper
    • Parmesan Cheese

    If you like this recipe you might also enjoy:

    Air Fryer Pesto Baby Potatoes
    Air Fryer Grilled Vegetable Orzo Salad
    Gluten Free Air Fryer Fajitas
    Air Fryer Garlic Steak Bites
    Gluten Free Air Fryer Turkey Breast

    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 25% off your first order!

    Print
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    Air Fryer Roasted Parmesan Broccoli


    • Author: Elaine VanVleck
    • Total Time: 13 minutes
    • Yield: 4 servings 1x
    • Diet: Gluten Free
    Print Recipe
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    Description

    This easy recipe for air fryer roasted parmesan broccoli is the perfect vegetable side dish! The fresh broccoli florets are air fried with garlic, lemon and olive oil for a healthy meal. This is a quick way to have a side dish on the table for dinner.


    Ingredients

    Scale

    4 cups Broccoli Florets (32 ounce package or approximately 2 heads)
    2 tablespoon Olive Oil
    2 tablespoon Lemon Juice
    1 tablespoon Minced Garlic
    ½ teaspoon Sea Salt
    ½ teaspoon Onion Powder
    ¼ teaspoon Coarse Ground Black Pepper
    ⅓ cup Parmesan Cheese, finely grated


    Instructions

    In a large mixing bowl combine the broccoli, olive oil, lemon juice, garlic, salt, onion powder and pepper. Stir to coat the broccoli.

    Pour the broccoli into the basket of your air fryer and spread evenly.

    Air fry at 350 degrees for 3 minutes.

    Pour into a serving bowl and sprinkle with finely grated parmesan cheese. Stir to coat the broccoli with the cheese.

    Serve immediately.

    • Prep Time: 10 minutes
    • Cook Time: 3 minutes
    • Category: Air Fried, Vegetables, Side Dish
    • Method: Air Fryer
    • Cuisine: Gluten Free

    Keywords: garlic, lemon, fresh broccoli, air fried, florets, side dish, vegetable, cheesy

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    Gluten Free Zucchini Squash and Corn Casserole

    Jun 22, 2022 · Leave a Comment

    a white baking dish of gluten free zucchini squash and corn casserole next to a plate of the casserole.

    This simple recipe for gluten free zucchini squash and corn casserole is the perfect summer side dish! It's a healthy summer squash recipe full of vegetables with a crispy topping. The easy casserole is baked with sweet corn, a cheesy topping and sour cream.

    a plate of gluten free zucchini squash and corn casserole next to a small wooden bowl of salt.

    What can I do with too many zucchinis?

    This is the perfect recipe for when you have an abundance of zucchini and summer squash. This recipe is great with just zucchini or if you have it yellow summer squash too.

    I also have recipes for Baked Kale and Zucchini Pilaf, Gluten Free Summer Squash Casserole and Gluten Free Zucchini Chocolate Chip Cookies that are all great options for your extra zucchini.

    Zucchini Squash and Corn Casserole Supplies

    Should you peel zucchini?

    Fresh zucchini should have a very soft skin that doesn't need to be peeled. If your zucchini has a hard skin it is likely old or over ripe. If possible, I would choose a different zucchini to cook with and compost the over ripe zucchini with tough skin.

    Most of the nutrition is in the deep green skin of the zucchini squash, which makes it a great reason to leave the peel on.

    Zucchini Squash and Corn Casserole Ingredients

    • Yellow Squash
    • Zucchini
    • Sweet Onion
    • Minced Garlic
    • Frozen Corn
    • Cheddar Cheese
    • Sour Cream
    • Mayonnaise
    • Eggs
    • Sea Salt
    • Coarse Ground Black Pepper
    • Gluten Free Bread Crumbs
    • Unsalted Butter
    • Parmesan Cheese

    If you like this recipe you might also enjoy:

    Baked Kale and Zucchini Pilaf
    Gluten Free Chocolate Breakfast Cookies (with zucchini in them)
    Air Fryer Grilled Vegetable Orzo Salad
    Gluten Free Summer Squash Casserole
    Easy Gluten Free Zucchini Brownies

    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 25% off your first order!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Gluten Free Zucchini Squash and Corn Casserole


    • Author: Elaine VanVleck
    • Total Time: 1 hour
    • Yield: 8 servings 1x
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    This simple recipe for gluten free zucchini squash and corn casserole is the perfect summer side dish! It's a healthy summer squash recipe full of vegetables with a crispy topping. The easy casserole is baked with sweet corn, a cheesy topping and sour cream.


    Ingredients

    Scale

    1 ½ pounds Yellow Squash, cut into ½-inch cubes
    1 ½ pounds Zucchini, cut into ½-inch cubes
    1 large Sweet Onion, chopped
    2 Tbsp Minced Garlic
    32 ounce bag Frozen Corn
    2 cups Cheddar Cheese, shredded
    ½ cup Sour Cream
    ½ cup Mayonnaise
    2 large Eggs, beaten
    1 ½ tsp Sea Salt
    1 tsp Coarse Ground Black Pepper
    2 cups Gluten Free Bread Crumbs
    ¼ cup Unsalted Butter, melted
    ½ cup Parmesan Cheese, finely grated


    Instructions

    Preheat your oven to 350 degrees.

    In a large bowl stir together the yellow squash, zucchini, onion, garlic, corn, cheddar cheese, sour cream, mayonnaise, eggs, salt, pepper and 1 cup of gluten free bread crumbs.

    Pour the squash mixture into a 9x13 baking dish or 3 quart baking dish.

    Mix together 1 cup gluten free bread crumbs and melted butter. Sprinkle over the squash mixture in the baking dish. Top with finely grated parmesan cheese.

    Bake at 350 degrees for 45 minutes.

    Notes

    If you don't have yellow squash you can substitute with zucchini and just use zucchini in this recipe.

    • Prep Time: 15 minutes
    • Cook Time: 45 minutes
    • Category: Side Dish, Vegetables
    • Method: Baking
    • Cuisine: Gluten Free

    Keywords: healthy, simple, cheesy, recipe, easy, baked, crispy, vegetables, sweet corn, side dish, sour cream, summer squash recipe, zucchini and squash casserole

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

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