Gluten-Free Pesto Pasta Salad

Pasta salad is such an easy side dish (and great summer BBQ food) that I've been lamenting the loss of it since I started eating gluten-free. I've been aware of the gluten-free pasta varieties available, but was really trying to keep away and push myself towards more vegetables instead.

This weekend I decided grilled sausage (made at my favorite local deli) with peppers, mushrooms, and onions sounded like a really yummy and easy dinner. I'm not sure why, but I really couldn't get the idea of pasta salad as an accompaniment out of my head. 

As I was brainstorming, I was torn. Bottled salad dressing is something I really try to avoid these days (so many additives!), but I also didn't feel like making an Italian dressing from scratch. As I mentioned in my post about the kale salad, my husband is critical of my real food attempts and I knew that if I tried to make a traditional pasta salad with gluten-free pasta and homemade Italian dressing I was setting myself up for complaints. 

Instead, I found inspiration in my over-grown basil plant on the kitchen windowsill. I would make a pesto! I was counting on the stronger flavor of the pesto as a dressing to overshadow any flavor or texture issues that my husband could have with the brown rice pasta - and it worked! He didn't question the origins of the pasta and the salad wasn't measuring up against any expectation of what it *should* taste like so he just ate it and enjoyed. Success! 

Obviously this salad could be made with regular pasta, but try it out with a gluten-free variety and see what you think!

Gluten-Free Pesto Pasta Salad

Ingredients

1/2 lb cooked, drained, and cooled brown rice pasta

1 cup halved grape or cherry tomatoes

1 cup packed basil leaves

1 tbsp pine nuts or almonds (I used almonds)

1 clove of garlic, minced

1/4 cup grated Parmesan (use good quality stuff, not the stuff from a can!)

1/4 cup olive oil

1. Prepare the pasta and set aside to cool.
2. Chop the tomatoes and set aside.
3. Put all of the pesto ingredients into a food processor and blend. Add more oil, if needed, to thin appropriately.
4. Mix the pasta, tomatoes, and pesto together.
5. Chill at least two hours before serving for flavors to develop.

Don't Walk...Run!

Last month my posts were all about the food changes I challenged myself to make. Six weeks later, I've hit my first rough patch. There have been significant changes at home and my work schedule was rough this week. I was doing early rounds at the hospital and attenting late meetings or events most nights. I allowed gluten and more sugar to creep back into my diet. The consequence? Poor sleep, low energy, breakouts in my skin, and the return of my daily stomach pains. 

I'm resolving right now to put an end to it. I felt too good the past month to go back in this direction. Right now I'm going gluten free and refined sugar free again - indefinitely. 

On a more positive note, two months ago I decided I was going to start running. This was HUGE for me because I've never even been able to run a mile without wanting to die. Multiple times I've tried (and failed) to become a runner. I tried to run around the high school track with my friend in our teens and quit because I was so much slower than she was. I tried to do the "Couch to 5K" plan in college and decided my time was better spent studying. I planned to do a 5K mud run last fall with my cousin and could barely finish on race day due to lack of preparation. Each failed attempt re-affirmed my belief that I was incapable of running.

I really can't pinpoint what was different this time, but I've really been sticking to it. My goal has been to run every other day and I've mostly been able to keep it up. And when I haven't, and two or three days have lapsed, I haven't given up! I'm not fast and I'm building my distance gradually, but I've never felt more in control of my body. Huge success!