Rainbow Pasta Salad
Prep+Cook Times: 25 min | Level: Beginner | Serves: 6
1 pkg. 500g Gluten Free Pasta**
1 Lg. Red capsicum, finely diced
⅓ Cup Sun-dried tomatoes, sliced thin
1 Lg. Carrot, grated
1 Corn, shaved off cob
1 sm. handful Green beans, cut into thin rounds
½ Cup Curly parsley, chopped fine
⅓ Cup Dill & garlic Gherkins, diced small
½ sm. Purple onion, finely diced
2 Tbsp Aquafaba (juice from a chickpea tin)
1 tsp Lemon juice or Apple cider vinegar
½ tsp Dijon or wholegrain mustard
¼ tsp Salt
1-3 Cups Cold-pressed Sunflower oil
¾ Cup Mayo (above)
1 Tbsp more mustard
1 tsp more salt
1 Tbsp Apple cider vinegar (or lemon)
1 Tbsp Pickle juice from jar
2-3 tsp Honey
½ tsp Paprika (optional)
**Not all gluten free pastas are created equal! My recommended brand to start out with is Buontempo or San Remo. They are available in most supermarkets and health food stores alike. The trick to cooking GF pasta is to use a bigger pot and more water. Taste test frequently when it gets close to make sure you don't overcook it. Spirals, Penne, Macaroni, or Shells work well here.
Get a large pot on the boil, ¾ full of water.
Once boiling, put the pasta into the water and stir immediately to break up clumps.
Keep the heat on medium-high for the whole cooking time, lid off.
Start checking the pasta by tasting a piece, as of minute 8. GF pasta does not perform well if overcooked. In the event of cooking a little too long, drain immediately and run cold water over to stop the cooking.
Set this aside to drain and cool.
Chop up all the veggies according to the descriptions and transfer into a large mixing bowl.
Make the mayo or use your own favourite purchased version. You will need a piece of equipment such as a stick blender, mini food processor or Thermomix-style machine that can be running while you ever-so-slowly drizzle the oil in.
Put the aquafaba, lemon or vinegar, mustard, and salt into the machine.
Turn it on (TM speed 4) and begin drizzling the oil in as slow as you can without having the stream drag down the lip of the bottle. The rate should be about ⅓ Cup per minute.
Use as little as 1 Cup of oil to achieve a thickened texture, or continue uninterrupted to add up to 3 Cups of oil for a larger batch to have on hand for other uses over the next 2-3 weeks. (3 Cups of oil should take 9 minutes to drizzle in). See notes for fixing mayo flops.
Take ¾ Cup of this mayo aside and add all remaining ingredients for the dressing. Stir by hand from here, to prevent the mayo from failing.
Toss the veggies with the pasta and dressing and enjoy!
Mayo flops happen. What usually causes them is too fast of an oil stream, or an ingredient that threw things off (like sneaky turmeric in mustard?). If the mayo thins out and 'fails' don't throw it away. Pour it into another pouring vessel and begin again with a fresh lot of the first 4 ingredients. Begin the process again with a very small amount of oil, then start feeding back in the liquidy failed mayo at the same slow rate. This has worked in every instance unless the same initial ingredient was the culprit. You can use ¼ tsp powdered mustard instead, to prevent this.
Let your creativity loose with this recipe. Try adding olives, snow pea pieces, garden peas, mung bean sprouts, artichokes, tomato, zucchini, coriander, dill, capers, pine nuts, roasted cauliflower pieces etc.