The Gluten-Free Instant Pot Cookbook Revised and Expanded Edition by Jane Bonacci

Author:Jane Bonacci
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2019-06-15T00:00:00+00:00

Notes: Seasoning blends can hide gluten ingredients. Be diligent about checking labels and if all the ingredients aren’t listed, contact the manufacturer to be sure they are safe to use. Penzeys and McCormick brands are both good at clearly labeling their products.

The timing for the pasta may change depending on the brand of pasta you use. See here for details.

◁ Vegetable Macaroni Salad

GLUTEN FREE • DAIRY FREE • VEGETARIAN • NUT FREE

Pasta salad is standard fare all summer long, showing up on barbecue dinner tables everywhere. With the high-quality gluten-free pastas now available, you can make this easy salad and safely serve it to your entire family. Feel free to use any seasonal vegetables growing in your garden or that you find at your farmers’ market to customize this salad.

Yield 6 to 8 servings

12 ounces (340 g) elbow macaroni, such as Barilla gluten-free brand

Olive or vegetable oil

21/2 teaspoons (15 g) kosher or fine sea salt, divided

1/2 to 3/4 cup (120 to 180 ml) gluten-free Italian salad dressing, such as Girard’s Olde Venice Italian Dressing

1 teaspoon sugar (optional)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon onion powder

1/4 teaspoon ground celery seed

3 scallions, trimmed and finely chopped

2 stalks celery, trimmed and finely chopped

2 red bell peppers, cored, seeded, and finely chopped

1 large cucumber, finely chopped

1/2 pint (150 g) cherry tomatoes, cut in half

1/2 cup (50 g) sliced black olives (Lindsay brand is gluten-free)

3 tablespoons (9 g) chopped fresh parsley

1 Place the pasta in the inner pot of your electric pressure cooker. Add fresh water to cover the pasta by 1 inch (2.5 cm). Stir 2 teaspoons (12 g) of the salt into the water and make sure the pasta is not sticking to the bottom of the pot.

2 Close and lock the lid, with the steam release handle in the sealing position. Cook on high pressure for 1 minute. When it is finished, release the pressure naturally for 4 minutes, then turn the steam release handle to venting, releasing remaining steam. When the pressure valve drops, unlock the lid and open it carefully. Pour the pasta into a colander and rinse with cool water to stop the cooking, and then drain thoroughly. Transfer to a large mixing bowl.

3 In a bowl, whisk together the dressing, sugar (if using), 1/2 teaspoon salt, pepper, onion powder, and celery seed. Pour 1/2 cup (120 ml) over the pasta and stir in the vegetables and parsley, mixing until evenly distributed and everything is coated with the dressing. Taste and adjust the seasonings, adding more dressing if needed. Store in the refrigerator, covered, until ready to serve.

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