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Gluten Free Green Goddess Pasta Salad

This Gluten Free Green Goddess Pasta Salad is one of those recipes that looks impressive but comes together in just 20 minutes and I love making it when asparagus and peas are at their best in spring and early summer. Gluten free pasta is tossed with a simple and creamy green goddess dressing made from pesto and mayonnaise then mixed with sweet peas, tender sauteed asparagus, green onions, and fresh mozzarella pearls for the most beautiful and satisfying cold pasta salad.

Every bite is creamy, herby, and completely delicious.

a white bowl of gluten free green goddess pasta salad next to a wooden serving spoon.

This salad is perfect for summer barbecues, potlucks, and meal prep because it stores in the refrigerator for 3 to 5 days and honestly gets better as it sits. Y

ou can serve it immediately at room temperature or chill it for an hour first for a cold pasta salad. Either way it is one of the most crowd pleasing gluten free side dishes I make all summer long.

If you are looking for more summer salad options try my Gluten Free BLT Pasta Salad, my Gluten Free Pesto Pasta Salad, my Easy Gluten Free Bow Tie Pasta Salad, or my Easy Gluten Free Macaroni Salad.

You can find all of my salad recipes here: Gluten Free Salad Recipes

a white bowl of gluten free green goddess pasta salad next to a wooden serving spoon.
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Ingredients

Instructions

In a large pasta pot, cook the pasta per the package instructions. Drain and rinse with cold water.

While the pasta is cooking fry the asparagus. In a frying pan add a tablespoon of olive oil. Over medium heat cook the chopped asparagus until it's tender.

In a large serving bowl add the cooked pasta, pesto mayonnaise, cooked peas, green onions, cooked asparagus, salt, pepper and mozzarella cheese pearls. Stir to combine.

Serve immediately or refrigerate for at least 1 hour to serve cold.

Store in a sealed container in the refrigerator for 3-5 days.

Supplies

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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Gluten Free Green Goddess Pasta Salad

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
Print Recipe

Description

This Gluten Free Green Goddess Pasta Salad is a creamy and flavorful cold pasta salad made with gluten free pasta, pesto, mayonnaise, sweet peas, sauteed asparagus, green onions, and fresh mozzarella pearls that comes together in just 20 minutes. The simple pesto and mayonnaise green goddess dressing is bright, herby, and absolutely delicious and ties every ingredient together beautifully. Naturally gluten free, completely make ahead friendly, and perfect for summer barbecues, potlucks, and easy spring meal prep!

Ingredients

Scale

Instructions

In a large pasta pot, cook the pasta per the package instructions. Drain and rinse with cold water.

While the pasta is cooking fry the asparagus. In a frying pan add a tablespoon of olive oil. Over medium heat cook the chopped asparagus until it's tender.

In a large serving bowl add the cooked pasta, pesto mayonnaise, cooked peas, green onions, cooked asparagus, salt, pepper and mozzarella cheese pearls. Stir to combine.

Serve immediately or refrigerate for at least 1 hour to serve cold.

Store in a sealed container in the refrigerator for 3-5 days.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salads
  • Method: Tossed
  • Cuisine: American

If you made this Gluten Free Green Goddess Pasta Salad I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite easy spring and summer side dish recipes and I hope it becomes one of yours too!

Storage

Store this gluten free green goddess pasta salad in a sealed container in the refrigerator for up to 5 days. Because this salad contains mayonnaise do not leave it out at room temperature for more than 2 hours. If the salad thickens in the refrigerator add a small drizzle of olive oil and stir before serving. This salad is not recommended for freezing as the mayonnaise dressing and fresh vegetables do not hold up well to freezing and thawing.

Top Tip

Make this pasta salad the night before you plan to serve it for the best flavor. The pesto and mayonnaise dressing soaks into the pasta overnight and the flavors deepen and meld together beautifully. If the salad looks a little thick after sitting in the refrigerator just add a small drizzle of olive oil and stir to loosen it back up before serving.

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Frequently Asked Questions

What is green goddess dressing made of?

This dressing combines pesto, mayonnaise, salt and pepper for a super simple green goddess dressing recipe. To make this salad really quick I like to purchase the pesto, but you could also use my Gluten Free Homemade Walnut Pesto in this recipe.

How long does gluten free pasta salad last in the fridge?

You can keep your gluten free green goddess pasta salad in a sealed container in the fridge for 3-5 days. Since there is mayonnaise in this salad you will want to make sure it isn't left out and gets refrigerated after serving.

Can I make this green goddess pasta salad ahead of time?

Yes and I actually recommend it! This cold pasta salad gets even more flavorful as it sits in the refrigerator because the pesto and mayonnaise dressing soaks into the pasta and the flavors deepen overnight. Make it the night before you plan to serve it for the best possible result. Give it a good stir before serving and add a small drizzle of olive oil if it has thickened up.

Can I add protein to this green goddess pasta salad?

Absolutely! Grilled chicken, rotisserie chicken, or shrimp are all delicious additions that make this pasta salad a complete meal. Simply add your cooked protein of choice when you combine the other ingredients and toss with the dressing. Mozzarella already adds some protein but adding chicken makes this a hearty and satisfying main dish.

What gluten free pasta works best in this recipe?

I use Jovial Gluten Free Caserecce Pasta in this recipe because the shape holds up beautifully in cold pasta salads without getting mushy and has a great texture that is very close to traditional pasta. Make sure you rinse the pasta in cold water after cooking and drain it well before adding the other ingredients to stop the cooking process and prevent clumping.

Easy Gluten Free Bow Tie Pasta Salad

This easy gluten free bow tie pasta salad recipe is the perfect summer side dish! It's a simple cold salad with feta cheese and the best homemade dressing. This healthy salad is loaded with veggies and brown rice pasta.

a white bowl of easy gluten free bow tie pasta salad next to small bowls of salt and pepper.

This Easy Gluten Free Bow Tie Pasta Salad is the perfect dish for warm weather gatherings. It offers a refreshing and healthy option that's both satisfying and simple to prepare.

Served cold, it makes an ideal summer salad for lunches, picnics, potlucks, and cookouts. The dish is vibrant with tomatoes and cucumbers.

It is completely meat free, making it great for those seeking a lighter fare. It's especially convenient for anyone looking for a quick, gluten free lunch or an easy pasta side dish to bring to a party.

If you are looking fore more pasta salads you might like my Gluten Free Pesto Pasta Salad, my Gluten Free BLT Pasta Salad, my Easy Gluten Free Macaroni Salad or my Gluten Free Green Goddess Pasta Salad.

You can find all of my salad recipes here: Gluten Free Salad Recipes

a small white bowl of easy gluten free bow tie pasta salad next to a bigger bowl of salad.
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Ingredients

Instructions

Cook the pasta per the boxes instructions. Drain and rinse with cold water.

While the pasta is cooking make the dressing in a jar or small bowl. Whisk together the lemon juice, olive oil, mustard, garlic, salt and pepper. Set aside.

In a large serving bowl pour the cooked pasta, cucumber, tomatoes, olives, onion and feta cheese. Pour the dressing over the salad and stir to coat.

Refrigerate for at least 2 hours before serving.

Store in a sealed container in the refrigerator for up to 5 days.

Supplies

Frequently Asked Questions

Does bow tie pasta have gluten?

If you buy regular wheat pasta it will contain gluten. For this recipe I used Jovial Gluten Free Farfalle (farfalle is also known as bow tie pasta). Their gluten free pasta is made from brown rice and is certified to be gluten free.

Is farfalle the same as bow tie pasta?

Yes. In Italian farfalle means butterflies. We tend to call farfalle pasta bow tie pasta in the United States because of its shape.

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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Easy Gluten Free Bow Tie Pasta Salad

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 gluten free bow tie pasta salad recipe is the perfect summer side dish! It's a simple cold salad with feta cheese and the best homemade dressing. This healthy salad is loaded with veggies and brown rice pasta.

Ingredients

Scale

Instructions

Cook the pasta per the boxes instructions. Drain and rinse with cold water.

While the pasta is cooking make the dressing in a jar or small bowl. Whisk together the lemon juice, olive oil, mustard, garlic, salt and pepper. Set aside.

In a large serving bowl pour the cooked pasta, cucumber, tomatoes, olives, onion and feta cheese. Pour the dressing over the salad and stir to coat.

Refrigerate for at least 2 hours before serving.

Store in a sealed container in the refrigerator for up to 5 days.

Notes

If your pasta soaks up the dressing you can add 1-2 tablespoons olive oil and stir to coat the pasta.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Tossed
  • Cuisine: Gluten Free

Top Tip

I like to make the salad the day before so it's very cold and ready to serve. If you find your salad is a bit dry and has soaked up the dressing you can add more olive oil and stir it into the salad.

Gluten Free Cheesy Pinto Beans

These Gluten Free Cheesy Pinto Beans are the recipe that converted me into a true believer in what a can of pinto beans can become. Two cans of pinto beans are transformed into a warm, creamy, and deeply flavorful dip or side dish that is ready in just 20 minutes. One can is pureed smooth with chicken stock to create a silky base, the second stays whole for texture, and the whole thing is seasoned with smoked paprika, chili powder, and cumin before being baked under a generous blanket of cheddar and Monterey Jack cheese until golden and bubbling.

Serve it hot with gluten free tortilla chips and watch it disappear.

a white bowl of gluten free cheesy pinto beans surrounded by round tortilla chips.

What makes this gluten free pinto bean recipe so special is how versatile it is. It works as a party dip, a side dish alongside your favorite Mexican inspired meals, a filling for gluten free bean burritos, and even a topping for rice bowls or baked potatoes.

The flavor is rich and smoky with just the right amount of heat, and the combination of two cheeses gives it that melty, irresistible finish that keeps everyone coming back for more.

If you are looking for an easy gluten free side dish that uses simple pantry staples and comes together in minutes, this is the one to save.

If you are looking for more party snack recipes you might like my Creamy Sausage Bean Dip, my Easy Ground Beef Nacho Casserole, my Gluten Free Easy Homemade Garlic Hummus, or my Air Fryer Spicy Roasted Peanuts.

a white bowl of gluten free cheesy pinto beans surrounded by round tortilla chips with me holding a chip with dip on it.
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Health Benefits of Pinto Beans

Pinto beans are one of the most nutritious pantry staples you can keep on hand, and this recipe is a delicious way to get more of them into your diet.

  • High in protein and fiber - Pinto beans are an excellent plant based source of both protein and dietary fiber, which work together to keep you full and satisfied long after the meal is over.
  • Blood sugar friendly - The high fiber content in pinto beans slows digestion and helps prevent blood sugar spikes, making them a smart choice for anyone managing blood sugar levels or looking for steady energy throughout the day.
  • Heart healthy - Pinto beans contain soluble fiber which helps reduce the absorption of cholesterol in the bloodstream. Regular consumption of beans has been linked to lower LDL cholesterol levels and reduced risk of heart disease.
  • Naturally gluten free - Pinto beans are a naturally gluten free ingredient, making them a staple in my kitchen as someone living with celiac disease. Combined with gluten free tortilla chips and gluten free chicken stock, this entire recipe is safe for anyone eating gluten free.

Serving Suggestions

There are so many great ways to enjoy these cheesy pinto beans beyond just scooping them up with chips, although that is always a great place to start.

  • With gluten free tortilla chips - The classic way to serve this dish. Set it out warm right from the oven and let everyone dig in.
  • In gluten free bean burritos - Spoon the cheesy pinto beans into a warm gluten free tortilla with rice, shredded chicken or ground beef, and your favorite toppings.
  • As a side dish with tacos - These beans are the perfect companion to taco night. Serve them alongside your favorite gluten free tacos for a complete and satisfying meal.
  • Over rice - Spoon the cheesy beans over a bowl of white or brown rice for an easy and filling weeknight dinner that comes together in minutes.
  • As a nacho topping - Spread the cheesy pinto beans over a layer of gluten free tortilla chips and top with extra shredded cheese, jalapeños, sour cream, and guacamole for loaded gluten free nachos.
  • Over baked potatoes - Spoon the warm cheesy beans over a baked potato and top with sour cream and chives for an easy and satisfying meal.
  • As a party dip - Transfer to a slow cooker set to warm and serve at your next gathering alongside gluten free tortilla chips, crackers, and fresh vegetables for dipping.

Cheesy Pinto Beans Supplies

Variations and Add Ins

One of the best things about this recipe is how easy it is to customize. Here are some of my favorite ways to change it up:

  • Bacon - Stir in a few strips of cooked and crumbled bacon for a smoky and savory twist that takes this dip to the next level.
  • Diced Green Chiles - Add a small can of diced Hatch green chiles to the bean mixture for a mild heat and a subtle smoky flavor that pairs beautifully with the spices.
  • Jalapeños - Stir in diced fresh or pickled jalapeños for extra heat. You can also top the finished dish with sliced jalapeños before baking for a spicy kick.
  • Sour Cream - Stir a few tablespoons of sour cream into the bean mixture before baking for an extra creamy and tangy finish.
  • Black Beans - Swap one can of pinto beans for a can of black beans for a slightly different flavor and a beautiful color contrast in the finished dish.
  • Pepper Jack Cheese - Replace the Monterey Jack cheese with pepper jack for a spicier and more flavorful cheese pull on top.
  • Salsa - Stir a few tablespoons of your favorite salsa into the bean mixture for extra flavor and a hint of tomato.
  • Cilantro - Top the finished dish with freshly chopped cilantro right before serving for a bright and fresh finish.

Top Tip

For the creamiest texture make sure you blend one full can of pinto beans with the chicken stock until completely smooth before adding it to the skillet. This creates a silky base that holds everything together and gives the finished dish that rich, creamy consistency. The second can of whole beans adds great texture so do not skip that step either!

Cheesy Pinto Beans Storage

Store leftover cheesy pinto beans in an airtight container in the refrigerator for up to 4 days. When you are ready to reheat them the beans may have thickened up in the fridge, so stir in a small splash of chicken stock or olive oil before warming to bring the creamy texture back. Reheat on the stovetop over low heat stirring occasionally, or microwave in 30 second intervals stirring between each until heated through.

Frequently Asked Questions

What can I add to beans for flavor?

My favorite options are onions, minced garlic, and a good spice blend. For this recipe I use smoked paprika, chili powder, cumin, and sea salt to give the beans a deep and savory flavor. I always recommend smoked paprika over regular paprika because the smoky flavor makes a noticeable difference in the finished dish.

What tastes good with pinto bean dip?

These cheesy pinto beans are amazing with gluten free tortilla chips as a dip, but they are equally delicious spooned into a gluten free burrito, served over rice, used as a nacho topping, or served alongside tacos and quesadillas as a side dish.

Can I keep these cheesy pinto beans warm in a crockpot for a party?

Yes, with a little planning this works well for gatherings! Bake the beans per the recipe instructions first, then transfer them to your crockpot and set it to warm. I would not leave them on warm for more than 2 hours as they can dry out. If they start to thicken up too much you can stir in a small splash of chicken stock to bring the creamy texture back.

Can I use black beans instead of pinto beans?

Yes, black beans work well in this recipe. The texture and flavor will be slightly different but still delicious. You can also use a combination of pinto beans and black beans for a fun variation.

Can I make this recipe with dried pinto beans instead of canned?

Yes. If you want to use dried pinto beans you will need approximately three cups of cooked pinto beans to replace the two cans called for in this recipe. Cook the beans until completely tender before using them in the recipe and you may need to add a little extra salt since canned beans already contain sodium.

What is the best cheese for cheesy pinto beans?

I use a combination of sharp cheddar and Monterey Jack in this recipe because together they give you great flavor and a beautiful melty texture. Pepper jack is a great substitute for the Monterey Jack if you want extra heat, and a Mexican blend cheese also works beautifully.

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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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Gluten Free Cheesy Pinto Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Elaine VanVleck
  • Total Time: 20 minutes
  • Yield: 2 cups 1x
  • Diet: Gluten Free
Print Recipe

Description

These gluten free cheesy pinto beans are a warm, creamy, and incredibly flavorful dip or side dish that comes together in just 20 minutes. Pinto beans are blended with chicken stock, seasoned with smoked paprika, chili powder, and cumin, then baked with a generous layer of cheddar and Monterey Jack cheese until perfectly golden and bubbling. Serve hot with gluten free tortilla chips as a party dip, spoon into burritos for an easy weeknight dinner, or enjoy as a hearty Mexican inspired side dish!

Ingredients

Scale

Instructions

Preheat your oven to 400 degrees.

In a food processor or blender puree 1 can of pinto beans (drained and rinsed) with the chicken stock. Set aside.

In a skillet over medium heat add the olive oil and cook the onions and minced garlic until the onions are translucent, about 3-4 minutes. Add the spices and cook 1-2 minutes more.

Add the can of pinto beans, the bean puree, ½ cup cheddar cheese and ½ cup monterrey jack cheese to the onion mixture and stir to combine.

Pour into a 2 quart or 8x8 glass baking dish. Top with remaining cheese.

Bake at 400 degrees for 10 minutes. The beans will be bubbling around the edges when they are done.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dips, Side Dishes
  • Method: Baking
  • Cuisine: American

If you made these gluten free cheesy pinto beans I would love to hear what you thought! Please leave a star rating and a comment below.

Ingredients

Instructions

Preheat your oven to 400 degrees.

In a food processor or blender puree 1 can of pinto beans (drained and rinsed) with the chicken stock. Set aside.

In a skillet over medium heat add the olive oil and cook the onions and minced garlic until the onions are translucent, about 3-4 minutes. Add the spices and cook 1-2 minutes more.

Add the can of pinto beans, the bean puree, ½ cup cheddar cheese and ½ cup monterrey jack cheese to the onion mixture and stir to combine.

Pour into a 2 quart or 8x8 glass baking dish. Top with remaining cheese.

Bake at 400 degrees for 10 minutes. The beans will be bubbling around the edges when they are done.

Crispy Garlic and Rosemary Smashed Potatoes

These Crispy Garlic and Rosemary Smashed Potatoes are a simple yet irresistible way to turn everyday potatoes into a standout side dish. Baked in the oven until golden and crisp, this smashed potatoes recipe delivers the perfect balance of crunchy edges and tender centers, infused with classic garlic rosemary flavor.

They're easy to make and feel elevated enough for special meals while still fitting into a busy weeknight routine.

a silver baking sheet of crispy garlic and rosemary smashed potatoes next to a bottle of olive oil and small white plates.

Perfect alongside just about any dinner, these crispy smashed potatoes are a dependable gluten free side everyone loves. The combination of roasted potatoes with fresh rosemary and garlic creates a cozy, comforting potato dish that's both familiar and exciting.

Whether you're looking for a perfect side dish or a new way to enjoy roasted potatoes, this recipe is one you'll come back to again and again.

I like to cook the potatoes in my instant pot on manual for 12 minutes. I let the steam release naturally and then let them cool so I can handle them. Then, I place the potatoes on a baking sheet and smash them down with a potato masher.

If you are looking for more potato dishes you might also like my Oven Baked Steak and Potato Kabobs, my Air Fryer Pesto Baby Potatoes, my Gluten Free Instant Pot Baked Potato Soup or my Gluten Free Sausage, Kale and Potato Skillet.

a baking sheet of crispy garlic and rosemary smashed potatoes with fresh sprigs of garlic.
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Ingredients

Instructions

Wash your potatoes in cold water.

Place the rack in your instant pot, pour 1 cup water into the bottom of the pot and place the potatoes inside. Seal the lid, making sure the steam valve is closed. On the manual setting cook the potatoes for 12 minutes. Let the steam release naturally and then take the lid off the instant pot and let the potatoes cool slightly.

If you don't have an instant pot boil the potatoes in a large pot on your stove top until they are tender. You can test them with a fork or knife to make sure they are cooked all the way through.

Preheat your oven to 350 degrees.

Once your potatoes are cool enough to work with place them on a baking sheet. Using a potato masher or fork smash the potatoes until they are approximately ¼ inch thick. 

Place small pieces of butter on each potato. This is for flavor and not meant to grease the pan.

Divide the garlic, rosemary, salt and pepper between all the potatoes.

Pour the olive oil between the potatoes so they don't stick to the pan.

Place your baking sheet in your oven at 350 degrees for 40 minutes.

After 40 minutes change your oven setting to high broil. Watch the potatoes closely as they will get brown and get crispy quickly! Take the potatoes out when they have reached your desired crispiness. I like mine a dark golden brown on top.

If the potatoes seem a little dry mist or pour a little more olive oil over top of them. 

I like to serve these smashed potatoes while they are still hot.

Supplies

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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Crispy Garlic and Rosemary Smashed Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 1 hour 10 minutes
  • Yield: 10-12 potatoes 1x
  • Diet: Gluten Free
Print Recipe

Description

This recipe for crispy garlic and rosemary smashed potatoes is easy to make with Yukon gold, red or russet potatoes. I like to cook my potatoes in the instant pot and then bake them in the oven until they are crispy. The cooked potatoes are mashed and then roasted.

Ingredients

Scale

Instructions

Wash your potatoes in cold water.

Place the rack in your instant pot, pour 1 cup water into the bottom of the pot and place the potatoes inside. Seal the lid, making sure the steam valve is closed. On the manual setting cook the potatoes for 12 minutes. Let the steam release naturally and then take the lid off the instant pot and let the potatoes cool slightly.

If you don't have an instant pot boil the potatoes in a large pot on your stove top until they are tender. You can test them with a fork or knife to make sure they are cooked all the way through.

Preheat your oven to 350 degrees.

Once your potatoes are cool enough to work with place them on a baking sheet. Using a potato masher or fork smash the potatoes until they are approximately ¼ inch thick. 

Place small pieces of butter on each potato. This is for flavor and not meant to grease the pan.

Divide the garlic, rosemary, salt and pepper between all the potatoes.

Pour the olive oil between the potatoes so they don't stick to the pan.

Place your baking sheet in your oven at 350 degrees for 40 minutes.

After 40 minutes change your oven setting to high broil. Watch the potatoes closely as they will get brown and get crispy quickly! Take the potatoes out when they have reached your desired crispiness. I like mine a dark golden brown on top.

If the potatoes seem a little dry mist or pour a little more olive oil over top of them. 

I like to serve these smashed potatoes while they are still hot.

  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Gluten Free

Frequently Asked Questions

What is the difference between smashed potatoes and mashed potatoes?

Both smashed potatoes and mashed potatoes are made from cooked potatoes, but how they are prepared is very different. For smashed potatoes you smash them into about a ¼ inch thick patty on a baking sheet. For mashed potatoes you mash them until they are all combined together in a pot.

The flavor of smashed potatoes is different because they are roasted in the oven after being cooked. I think it gives them a sweeter, richer flavor.

What should I serve with smashed potatoes?

I like to serve these smashed potatoes with roast or steaks along with green beans. They are a perfect side dish for dinner or lunch. I'm a fan of having a smashed potato on its own for lunch. They are a great carb to serve with your meat and veggies.

Gluten Free Scotch Eggs with Honey Mustard Dipping Sauce

This easy recipe for oven baked gluten free scotch eggs with honey mustard dipping sauce is made with boiled eggs, sausage and gluten free bread crumbs. The scotch eggs are delicious on their own, but the special sauce makes them even better. I used turkey sausage for mine, but you could also use pork sausage for a rich treat.

a blue floral plate with five scotch eggs next to a small white bowl of honey mustard dipping sauce.

For the recipe I split one pound of sausage into five equal sections. Then, I flatten the section in my hand as evenly as possible. I wrap the sausage around the boiled egg (with the shell removed) and make sure the entire outside of the egg is coated.

Next in a small bowl I have one egg that is beaten. I roll the sausage coated egg in the beaten egg and then roll it in the gluten free bread crumbs. Place the final product on a baking sheet or in a baking dish and bake for 30 to 35 minutes. The outside will be browned and the sausage will be completely cooked when the scotch egg is done.

a white plate with a gluten free scotch egg cut in half next to a small white bowl of honey mustard dipping sauce.
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Ingredients

Instructions

Preheat your oven to 400 degrees.

In a small bowl mix the gluten free bread crumbs, salt and pepper.

In another small bowl lightly beat the egg for rolling the scotch eggs in.

Divide the pound of ground sausage into five portions. Take a portion and flatten it out evenly in your hand. Wrap the sausage patty around the egg until the entire surface of the egg is covered.

Roll the sausage wrapped egg in the beaten and egg and then the crumb mixture. Place on a baking sheet. Repeat this step four more times. Be sure to leave room between each egg so they cook evenly.

Bake the scotch eggs at 400 degrees for 30 minutes. The eggs will be browned and the juice around them will be clear or slightly browned when they are done.

While the scotch eggs are baking make the honey mustard dipping sauce. In a bowl or jar add the mayonnaise, mustard and honey. Using a whisk or immersion blender blend the ingredients together until smooth and combined. Store in a sealed container in the refrigerator.

Let the scotch eggs cool slightly and then remove them from the baking sheet with a turner.

Serve them immediately warm with the dipping sauce or refrigerate them for at least 2 hours and serve cold with the dipping sauce.

Supplies

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!

Print
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Gluten Free Scotch Eggs with Honey Mustard Dipping Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 40 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for oven baked gluten free scotch eggs with honey mustard dipping sauce is made with boiled eggs, sausage and gluten free bread crumbs. The scotch eggs are delicious on their own, but the special sauce makes them even better. I used turkey sausage for mine, but you could also use pork sausage for a rich treat.

Ingredients

Scale

Dipping Sauce:

Instructions

Preheat your oven to 400 degrees.

In a small bowl mix the gluten free bread crumbs, salt and pepper.

In another small bowl lightly beat the egg for rolling the scotch eggs in.

Divide the pound of ground sausage into five portions. Take a portion and flatten it out evenly in your hand. Wrap the sausage patty around the egg until the entire surface of the egg is covered.

Roll the sausage wrapped egg in the beaten and egg and then the crumb mixture. Place on a baking sheet. Repeat this step four more times. Be sure to leave room between each egg so they cook evenly.

Bake the scotch eggs at 400 degrees for 30 minutes. The eggs will be browned and the juice around them will be clear or slightly browned when they are done.

While the scotch eggs are baking make the honey mustard dipping sauce. In a bowl or jar add the mayonnaise, mustard and honey. Using a whisk or immersion blender blend the ingredients together until smooth and combined. Store in a sealed container in the refrigerator.

Let the scotch eggs cool slightly and then remove them from the baking sheet with a turner.

Serve them immediately warm with the dipping sauce or refrigerate them for at least 2 hours and serve cold with the dipping sauce.

Notes

I like to save my mayonnaise jars for making sauces and dressings in. They work perfectly with an immersion blender and then one container can go directly into the fridge. I love less mess!

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: Gluten Free

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Frequently Asked Questions

Why is a Scotch egg called a Scotch egg?

Mincing meat is also known as scotching. This recipe is made of eggs coated in minced or scotched meat, rolled in egg and then gluten free bread crumbs. Traditionally the recipe uses pork sausage, but I used turkey sausage for mine.

Do I eat my scotch eggs hot or cold?

This is really based on personal preference. I love to eat these gluten free scotch eggs hot, but traditionally scotch eggs are picnic or pub food and are served cold. I like to eat one warm right after I make them and then wrap the rest in tinfoil and have them cold the next day for breakfast.