Every good BBQ, needs a good pasta salad right? This one is absolutely amazing and is also gluten-free. I have usually stayed away from gluten-free pastas, as I am a lover of all things gluten. However I did find a unique pasta in the health food section at the store (yes I do occasionally hit that section of the store) that was made of quinoa and corn, so I had to give it a shot (plus needed to use a gluten-free pasta for the 4 ingredient challenge).
- 8 ounce box Quinoa Rotelle
- 8 ounce package of Sugar Snap Peas, cut in half
- 1 4 ounce can (think it was 4 ounces) of Baby Corn, cut in half
- 1 can water chestnuts
- 4 green onions diced
- 4 cloves garlic, diced
- 1 teaspoon kosher salt
- 2 tablespoons gluten-free soy sauce
- 1/2 cup olive oil
- 1/4 cup rice vinegar
- 1 teaspoon Chinese Five-Spice
Prepare the dressing by combining the garlic, salt, soy, olive oil, and Chinese five-spice together in a bowl, whisk together until all ingredients are well mixed. Set the dressing to the side.
Prepare the Quinoa Rotelle as directed by the package and as soon as you drain place in a bowl and toss with the dressing. Goal is to do this right away when the pasta is still warm as it will prevent the pasta from sticking and get the flavor of the dressing into the pasta. Add the sugar snap peas, baby corn, water chestnuts, and green onions. Toss well and set in the refrigerator for at least 2 hours.