Gluten Free Tomato Pasta Salad


Gluten Free Tomato Pasta Salad

1 Teaspoon Salt

1 Tablespoon Olive Oil

5 Quarts Water

1 – 16 oz. Bag GF Pasta ( I used Sams Mill elbow macaroni, Wal-Mart Brand)

2 Large Tomatoes ( cored and chopped)

1/3 Cup Fresh Parsley leaves (chopped) (if you use dried, cut the amount in half)

3/4 Cup Freshly grated parmesan Cheese (reserve, ¼ cup for topping)

Add water and salt to large pot and bring to rolling boil. Then add olive oil and pasta. Set timer for 7 minutes. During that time pasta will come to rolling boil. When time is up remove and drain in strainer. Rinse with cold water, and place pasta in large mixing bowl. Let cool and add tomatoes, parsley  and ½ cup of cheese. Mix Dressing below, and pour over salad, lightly stirring in dressing . Top with remaining cheese, cover and refrigerate until ready to serve.


Juice of 1 lemon ( about ¼ Cup)

1/3 Cup GF Oil ( I used Light Olive Oil)

1/2 Tablespoon Fresh Oregano (chopped)

1 Tablespoon Fresh Sweet Basil(chopped) (if you use dried, then use half the amount)

1 Teaspoon Salt

2 Teaspoons additive free Garlic Powder

In small bowl whisk all ingredients together and pour over salad.

Please Note: Some GF pastas do not hold up overnight. If you’re not sure then make salad just before you are ready to serve.  I also do not cook Sams Mill pasta as long as the package directions state. I reduce the time by 1 minute.

Salad Variations: Add in cooked and chopped bacon, or chopped ham.

Also you may add in chopped broccoli, lettuce, or onions, but if you do you will have to double the dressing recipe.

Gluten Free Grilled Chicken Rotini


Grilled Chicken Rotini

3 Boneless Skinless Grilled Chicken Breasts, ( seasoned with additive free garlic powder and season salt)

1 -18.5oz. Can GF Mushroom Soup ( I used Progresso )

1 – 14.5oz. additive free Chicken Broth ( I used Swanson)

1 Green Scallion chopped

1 Cup Freshly grated Parmesan Cheese, reserve ¼ cup for topping

2 Cups cooked GF Rotini ( cook according to package directions, less 1 Minute)

Slice or shred cooked chicken into large pieces, add to sauce pan. Then pour mushroom soup and chicken broth over chicken, also adding the scallion. Heat to boiling , then stir in 1 ¾ cups of the cheese and cooked rotini. Let simmer for another minute, stirring to keep cheese from sticking. Top with remaining cheese and serve warm. Enjoy with your favorite toasted GF garlic bread!

Easy Gluten Free Chicken Bacon Jalapeno Casserole


Easy Gluten Free Chicken Bacon Jalapeno Casserole

(There are so many versions of this recipe, but this is my EASY version)

2 Cups uncooked Spiral GF Rotini ( I used Ronzoni)

2 Cups Grilled and chopped Chicken

8 -10 slices cooked and chopped GF Bacon

2 Finely Chopped Jalapenos ( add more if you want it hotter)

1 Clove minced Garlic

1/2 Teaspoon Salt

3 Cups Freshly shredded Additive Free Cheddar Cheese ( reserve 1 cup for topping)

1 – 18oz. Can GF Creamy Mushroom Soup ( I used Progresso )

Preheat oven to 375*F.

Boil the rotini according to package directions, except cut the cooking time by 2 minutes. Mine says boil for 8 minutes, instead I boil for 6 minutes and drain. In large mixing bowl, mix cooked pasta, grilled chicken, chopped bacon, chopped jalapenos, minced garlic, salt, 2 cups of cheese and mushroom soup. Fold all ingredients together, pour into a 9×13 baking dish and bake for 20 minutes, top with remaining cheese and bake another 5 minutes, and serve.

For this casserole I like to plan ahead when grilling and making breakfast, I just make a little extra bacon, chop it and put it in the fridge. When grilling burgers I just put a few chicken breasts to the side on the grill. When done chop or shred the chicken pop them in the fridge and save them for later.