I’ve been really branching out with different pasta salads this summer, and we’ve been loving every single version. Pasta salads are pretty much the ultimate summer food since they’re incredibly portable. They also keep well for a few hours or even overnight in the fridge. Besides picnicking and barbecues, pasta salads are also awesome for all sorts of adventuring. You can almost always find a big container of pasta salad in our backpacks whenever we’re hiking. And there’s a good reason for this, it’s perfect energy food, and tastes amazing in the middle of nowhere!
For any pasta salad, you rinse the pasta to cool it down after cooking, and then combine it with all the prepped ingredients.
And since we’re in the height of summer, I couldn’t resist adding a large handful of chopped basil. But you definitely don’t need it if you don’t have fresh herbs around because there’s plenty of flavor here.
We make our pasta salads with gluten free pasta, and I have a tip below for you in that department. Gluten free pasta doesn’t keep as well in the fridge as regular wheat pasta, so this pasta salad is best eaten the same day it’s made. But since we often take this hiking, I make it the night before and package it for our backpacks. My #1 tip for gluten free pasta salads, is to overcook it slightly more than you would if you were eating it hot. Gluten free pasta is overly springy when chilled, and barely overcooking it takes care of that little problem! No reviews
