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Pasta Gluten Free Pesto / Paul Newman's Dressing Salad

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Pasta Gluten Free (Paul Newman’s dressing) / Pesto Salad from the tumblr: allergyfreechef/bluethunder63

1 box to serve 6 to 8 people pasta gluten free - cooked and drained & cooled

½ cup chopped pitted olives

1 small package Mushrooms sliced

Diced large or 2 medium tomatoes or use plum/grape/cherry tomatoes unsliced

Fresh basil chopped

Fresh parsley optional

1 - 2 stalks Broccoli chopped the green tops

Parmesan sprinkled w lemons juice to taste

Crumbled cheese sheep, goat (optional) or vegan ‘parmesan’

Options of dressings - Choose one.

Use 2-4 Tablespoons Paul Newman’s mediterranean salad dressing or try pesto instead below.


Pesto salad dressing - Mix well below:

Pesto any brand 2 -4 Tablespoons

2-4 Tablespoons olive oil

¼ cup redwine vinegar or unfiltered apple cider vinegar/vinegar

2 - 3 Tablespoons minced garlic or 2-4 teaspoons dried granulated garlic

Sea salt and pepper to taste


Homemade vinegar dressing

Leave the Pesto out and take the other ingredients.

Take the pasta and cook til al dente or done. Drain and set aside to cool. Chop all herbs and vegetables and dressing of one of the above and mix well. Add the cheese.

Again marinade fish or chicken tenders/tempeh and grill set aside or chop/crumble fish or dice the tempeh (hint use any of the dressings marinades on these before grill,fry or baking. Fish only takes 15 minutes.

You can chill the salad and add proteins on top or before serving or you must wait to cool then mix in salad.


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