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Pasta Salad by Blue Thunder aka Allergy Free Chef

1 small packet of gnocchi or tortellini gluten free

or any pasta gluten free

boil salted water as directed and put a little olive oil

for non stick (Important for non sticking esp. gluten free)

Cook only ask directed.

Drain and run cool water and set aside

Cucumber - medium and diced/chopped

1 cup sliced and wash shitaake mushrooms

1 large tomato washed and diced

3-4 artichoke marinated read labels to choose one you aren't allergic too

(these are halved and chopped)

Dry Italian season 1 to 2 teaspoons

2 Tablespoons olive oil

1/2 cup chopped and drained for fluid- black or green olives pitted

Fresh basil leaves chopped 1/4 cup

sundried tomatoes chopped and these are marinated already and drain

off oil but not perfectly

drain 1 cup red kidney beans or cannellini and washed and drained

Sea salt to taste and pepper and 1 to 2 teaspoons garlic powder

1 to 2 Tablespoons apple cider vinegar unfiltered

1/4 cup shredded non dairy cheese by Dairyeze or other brand non dairy

Now in bowl for salad. Take the pasta and toss with all these ingredients and chill. Bon Appetit. Basil for lungs, vinegar for liver, enzymes and colon cleanser and sinus drainer. Cucumber refreshes and nourishes the skin and so is olive oil. Tomatoes have Vitamin C. Mushrooms are immune system builder. So be good to yourself and enjoy.

Mangia!

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344 Candler Park Drive

Atlanta, GA, 30307

donnapeera@gmail.com

Tel: 404-435-3511