Red Pepper & Asparagus Pasta Salad
Author: Marla Hingley
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
  • 1lb GF rotini/fusilli pasta
  • 1 bunch asparagus, cut into 3-4 pieces
  • 1 cup roasted red pepper, diced
  • ½ cup oil-packed peppadews, drained & finely chopped
  • ½ cup fresh chives (or green onions)
  • ¼ cup mixed fresh basil and Italian parsley, finely chopped
Lemon Dressing
  • 1 Tbsp lemon zest
  • ¼ cup lemon juice
  • 2 tsp honey
  • 1 clove garlic, minced
  • 1 tsp GF Dijon
  • ¾ tsp salt
  • ¼ tsp pepper
  • ⅓ cup olive oil
  1. Boil the pasta in salted water until desired doneness – during last 2 minutes of boiling add asparagus. Drain and rinse everything with cold water. Set aside.
  2. For the dressing, combine all ingredients except the oil. While continually whisking, drizzle in the oil until dressing is emulsified.
  3. Toss dressing with pasta and asparagus. Stir in peppers and herbs, and serve.
-Only make enough pasta to eat in one sitting, as gluten free pasta will harden when chilled in the fridge.

-For more flavor and color try adding ½ cup corn and 1 Tbsp basil pesto.
Recipe by Gluten Free Club at