Tag Archives: summer

Gluten Free Pasta Salad

Allergen Information: Contains dairy (can leave out to make dairy-free)

Gluten Free Pasta Salad 2

With spring and summer around the corner, a perfect go-to pasta salad recipe is a MUST for cookouts and potlucks.

I love this one because:  1) It’s gluten free, but you wouldn’t know it   2) It’s slightly sweet, but has the goat feta saltiness to make a perfect combination   3) It’s packed full of sneaky veggies

If you are gluten-free, you’ve probably entered the world of rice pasta.  I never knew such a thing existed until rice was one of the only foods one of my sons could eat during his medical treatment for his disease.

And we found out something important.  We LOVE rice pasta….It not only tastes great, but accommodates our whole family!

If you aren’t gluten free, I don’t think it’s ever a bad thing to lessen the amount of wheat we eat in general, so I would say go for it!  But if you are having trouble with the idea, choose some 100% WHOLE WHEAT noodles for your salad.  No, the plain old white ones won’t work!

My favorite brand for rice pasta Tinkyada because they don’t get mushy when you cook them correctly!  You can find them in most grocery stores!

A note on the cheese:  For this recipe, we have chosen local goat feta (which is UUUHHHMAZING).  If you are local to the Augusta area, you can order this on your Augusta Locally Grown order, or pick it up at The West End Market & Bakery.  If you aren’t local, find some near you or spring for some high quality cow feta.  We just personally like how goat dairy is more digestible.  You can read more about that here.

Before making this pasta salad, make sure to make a batch of our Creamy Poppyseed Dressing.  You’ll use the whole batch here 🙂

And as always, feel free to experiment.  Want it a little sweeter? Add more maple syrup!  Want a more pungent taste? Try adding more Dijon mustard!  Need more sea salt? No worries–add a little!  Dairy allergy or vegan? Leave out the feta.  Make it your own!

Gluten Free Pasta Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 1 12 oz bag rice macaroni noodles, cooked according to package directions and rinsed in cold water* (See note)
  • ½ cucumber, diced
  • 1 medium tomato, diced
  • 3 green onions, chopped (white parts removed)
  • 3 large carrots, peeled and chopped
  • 4 oz goat feta cheese (buy local if possible!)
  1. In a large bowl, combine all ingredients. Pour one batch of Creamy Poppyseed Dressing (link to recipe above in the blog post) over the salad and stir until well combined. Chill for best flavor! Serve cold
Do NOT overcook the noodles. Rice noodles get mushy very quickly. Definitely air on the side up al dente rather than mushy! Watch them carefully, remove, and rinse when ready!


Broccoli Raisin Salad

Allergen Information: Free of the top 8 allergens

As the days get sunnier, my soul longs for summer-like foods.  I literally dream of cookouts and berry cobblers and friends. Oh that beautiful smell. (Ok, maybe not the friends 🙂 )

This salad is a wonderful side for a pot-luck, BBQ, or just to have in the fridge for a lunch.  It’s easy to double the recipe to make for a large group.

Maybe if we all make this next week, we’ll shooooo the cold weather away and bring on the heat! Who’s with me?!

For the dressing, we use the Soy-Free version of Vegenaise so that our Beckham can eat it, but if you have no allergy to soy, you can use the regular kind or another brand we love called Just Mayo.

I top mine with this coconut bacon recipe.  Don’t mix the coconut bacon into the salad because it will get soggy–just sprinkle some on top each time you serve it.

Broccoli Raisin Salad
Prep time: 
Total time: 
Serves: 3-4
  • 1 cup vegan mayo
  • 2 T white wine vinegar
  • 2 T maple syrup
  • 1 t dijon mustard
  • pinch of salt
  • 10 cups fresh broccoli (about two large heads), de-stemmed and cut into bite size pieces
  • 1 shallot or ½ medium red onion, peeled and chopped
  • ½ cup raisins
  • ¼ cup raw sunflower seeds
  • coconut bacon (recipe linked above)
  1. Mix first 5 ingredients in a small bowl and set aside.
  2. Put remaining ingredients in a large bowl and stir until combined.
  3. Fold in desired amount of dressing until combined.
  4. Best if chilled for about an hour (but not necessary).


Creamy Poppyseed Dressing

Poppyseed dressing 2

About a week ago, we were a natural disaster zone, and I was busy in the kitchen making all kinds of chili recipes to keep us warm and full.

Today, the sun is shining bright.  It’s a tank top, windows down, pollen buddin’ kind of day.  It’s a little piece of happiness.  Lately, my taste buds have been as fickle as the weather, and today I’m in the mood for something that matches that bit of joy.

To me, nothing screams SPRING more than a fresh, light salad.  So I just had to make my version of one of my favorite salad dressings.

Did you know that most traditional Poppyseed Dressings call for 1/3 cup or more of WHITE sugar and over a cup of vegetable oil, both which (if not organic) contain GMOs?

Why make that when you can make something just as good (better in my opinion) with high quality, good-for-you ingredients?

Toss this with some greens, avocado, slivered almonds, dried cranberries, and blue cheese (we like the sheep’s milk variety) and you have one of my favorite salads!

This would be perfect drizzled on some pasta salad for that family BBQ or summer picnic!

Creamy Poppyseed Dressing
Prep time: 
Total time: 
  • ½ cup olive oil
  • ¼ cup apple cider vinegar
  • 2 T water
  • 2 T maple syrup
  • ½ shallot (about a heaping tablespoon or so)
  • 1 t dijon mustard
  • ¼ t salt
  • freshly ground pepper
  • 2 t poppy seeds
  1. Combine all ingredients (except poppy seeds) in a blender and blend until smooth.
  2. Stir in poppy seeds until well combined.
  3. Store in an airtight jar in the fridge for about a week.


Coconut Pineapple Shake

Coconut Pinapple Shake 2

Allergen Information:  Contains Tree nuts.  See “Notes” for alternative.

This shake will make you long for summer and sand between your toes. It’s light, fun, filling, and great for people starting out with shakes. Enjoy!


Coconut Pineapple Shake
Recipe type: Shakes & Beverages
Serves: 1
  • 2 T hemp seeds
  • 1 cup frozen pineapple
  • ½-1 frozen banana
  • 1 T almond butter
  • 1 cup coconut water
  1. Place all ingredients in a high speed blender in the order listed. Blend until creamy & Enjoy!
If you need more coconut water, feel free to add it. If you want your consistency more like a milkshake, you may add a few ice cubes after you've blended and blend again!

To make this recipe free of all top 8 allergens, replace almond butter with sunflower seed butter.

Please use organic ingredients when possible.