A simple, healthy, vegan gluten free pasta salad with creamy, roasted artichokes, bright fresh basil, garlic and Parmesan cheese. Big flavors and SO easy!
PIN Vegan Gluten Free Pasta Salad
(Originally post March 24/2014, Photos Updated March 2018, narrative not changed)
So, let’s be crazy.
And, by crazy, I mean let’s talk about stuff that DIDN’T HAPPEN this weekend.
1. I didn’t become queen of the universe. Drat.
2. I didn’t get to eat only cheesecake for ALL THE MEALS. Drat, the sequel.
3. I didn’t get to watch “Free Birds.”
Now, I want to talk about that last point some more. Have you heard of this new movie? It’s that cartoon about the turkeys that go back in time to the first Thanksgiving to get turkey off the menu? I have seriously been so excited to see it. Yes, you can judge.
It all started when it came out in Theatres. I actually dragged Mr. FFF out to see it, disguised as “date night.” You know what? It was the first weekend that we arrived in Florida and…WE GOT LOST ON THE WAY TO THE THEATRE! This caused us to miss the movie. Devastation ensued.
So, we found it at Redbox this weekend. Excitement ensued.
Until we got home…and tried to play the disc….and it DIDN’T PLAY BECAUSE IT WAS SO SCRATCHED.
I’m sorry for all the yelling, I’m just upset about the whole dealio.
So, I’m assuming that the world is out to get me, and really doesn’t want me to ever see “Free Birds.” Life is hard.
You know what though? Aside from the lack of cartoon turkeys in my weekend, it did have one redeeming factor. THIS VEGAN GLUTEN FREE PASTA SALAD.
Liiiiike, we’re talking SIMPLE, BOLD flavors that mix and mingle together to create the PERFECT Italian-esque notes on your tongue. Aaaand, tender, CHEWY but firm gluten free pasta. Not like the avocado pesto healthy pasta salad and healthy pasta salad with strawberries, where we TRIED to pretend the zucchini noodles were as good.
THEY ARE NO REAL PASTA.
In usual Taylor fashion, I decided to try something that I have never done before when making this spaghetti pasta salad – roasting an artichoke. Have you tried this? It’s really not all that hard. At all. It just looks scary because, well, have you seen an artichoke?
They’re pokey. Like little, vegetative dinosaurs.
How-ev-er, the slight peppery-ness of the olive oil not only paired ah-may-zing with the artichoke (kind of like in that spinach and artichoke stuffed chicken breast!) but with a slight POP of lemon juice to create the simplest, healthy vegan gluten free pasta salad recipe to ever walk the earth. Ya know, if pasta walked.
I was hoping to use the leftovers of this dairy free pasta salad to have super easy lunches for Mr. FFF to bring to work…until he ate the WHOLE SALAD in ONE DAY. <–CARB COMA.
At least I know it was good I guess?
If you wanna be the MVP of your next Potluck, make THIS. It would be even be a great pasta salad for kids!
Everyone will LOVE IT. And you’ll love how EASY IT IS.
For the artichokes:
- 3 Whole artichokes *
- 6 cloves Garlic, peeled
- 3 Tbsp Olive Oil
For the salad:
- 8 oz Gluten free spaghetti noodles
- 4 Tbsp Pine nuts
- 1 tsp Olive Oil
- 2 Tbsp Garlic, finely minced
- 1 1/2 Cups Cherry tomatoes, halved
- 1/2 Cup Fresh basil thinly sliced
- Parmesan for topping (optional - leave off for vegan)
For the vinaigrette:
- 2 Tbsp Olive Oil
- Juice of one large lemon
- Pinch of salt/pepper
- To roast the artichoke:
- Preheat oven to 425 degrees
- Cut off the top third and the bottom stem, right at the base, of each artichoke, so that they sit up straight.
- Place each artichoke on a large square of heavy duty tinfoil (or double layer of regular tinfoil) and stuff 2 garlic cloves into the top of each.
- Slightly spread the leaves apart with your fingers and drizzle each artichoke with olive oil, about 1 Tbsp or so.
- Wrap the tinfoil up tightly around each artichoke and place on a baking tray and into the oven until nice and soft, about 1 hour and 15 minutes. It could be slightly less and could be slightly more.
- Once the artichokes are roasted, let them cool until you can handle them.
- Pull each leaf off the artichokes(you can scrape off all the meat with your teeth if you like!) until you get to the base. Pop the bottom part off, which will reveal some furry looking stuff. Once you scrape that off, you have the artichoke heart!
- Repeat with remaining artichokes and thinly slice the hearts, and set aside. *^
- Bring a large potof salted water to a boil, and cook the pasta until al dente, about 8-9 minutes.
- While the pasta cooks, heat your oven to 400 degrees and toast the pine nuts until golden brown, about 5-7 minutes.
- Heat the 1 tsp olive oil in a small pan on medium/high heat and sauté the garlic until just golden brown, about 1-2 minutes.
- In a large bowl, toss together the cooked pasta, pine nuts, sauteed garlic, halved cherry tomatoes and sliced basil.
- Combine the olive oil, fresh lemon juice, salt and pepper and pour over the salad, tossing until evenly coated.
- Garnish with fresh, grated Parmesan cheese, if desired
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE SMART POINTS: 7 POINTS+:7 . OLD POINTS:5
(per 1/6 of recipe without cheese and not taking into account the oil for roasting artichokes, as it doesn’t touch the hearts, which is only what are used)
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