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Add a burst of flavor to your summer gatherings with this Gluten-Free Broccoli & Bow-Tie Pasta Salad! The secret ingredient? Salt-cured lemons for a zesty surprise. Make it ahead and chill – it’s a party favorite! 🍋🍝🌟
Gluten Free Broccoli and Bow-Tie Pasta Salad
Looking for a fresh and vibrant dish to bring to your next summer gathering? This Gluten Free Broccoli and Bow-Tie Pasta Salad is just what you need! Packed with crunchy broccoli and tender pasta, it’s a delightful mix of textures and flavors. But the real star of the show? The addition of salt-cured lemons! These little bursts of citrusy goodness will have everyone asking, “What is that amazing flavor?”
Trust me, while this salad is fantastic on its own, those lemons take it to a whole new level. Just be sure to taste before adding any extra salt – the briny cured lemons pack a punch and season the salad perfectly. It’s one of those dishes that keeps you coming back for more, each bite as intriguing as the last.
One of my favorite things about this recipe is that you can make it a day or two in advance and just pop it in the fridge. It’s perfect for those busy days when you need something quick but impressive to bring to a picnic or BBQ. Plus, it’s gluten-free, so everyone can enjoy it without worry.
So, get ready to wow your friends and family with this irresistible pasta salad. It’s fresh, flavorful, and the perfect addition to any summer table. Happy cooking!
Ingredients:
Salad:
1 cup Gluten Free Farfalle (Bow-Tie) Pasta, cooked according to package directions
1 head broccoli, florets only
1 red bell pepper, core removed and cut into thin slices
1 yellow bell pepper, core removed and cut into thin slices
4 sliced preserved, salt-cured lemon, finely chopped including rinds
1/4 cup dried cranberries [optional]
Dressing:
1 cup traditional Greek yogurt (full fat)
2 cloves garlic, finely minced
2 T. high-quality extra virgin olive oil
2 T. fresh lemon juice
1 T. fresh lemon zest
salt and black pepper, to taste
How to Make Gluten Free Broccoli and Bow-Tie Pasta Salad
- In a glass bowl, combine yogurt, garlic, olive oil, lemon juice, and zest with a fork or whisk. Season with salt and pepper to taste.
- Place broccoli florets into a microwave safe bowl with 1 T. water, cover and microwave until slightly tender, about 4 or 5 minutes. Microwave times vary, so check after 3 minutes and adjust time accordingly. Set aside to cool completely.
- In a large bowl, combine cooked pasta, steamed broccoli, red and yellow pepper, cured lemon and cranberries. Toss to mix well. Add some yogurt dressing and toss again until thoroughly combined and serve.
