Freedom Friday: Bright and Cheery Pasta Salad

May 16, 2014

Throughout the summer I am faced with many minor challenges: frizzy hair, sweaty skin, hot steering wheels, finding things to eat at a meat- and dairy-heavy BBQ etc. However, despite all of these teeny tiny inconveniences I absolutely love the summertime. The sun cheers my spirit and makes me smile, blame it on the Vitamin D uptick. My favorite part about summer is that wherever I go and whatever I choose to do the warm air and seemingly never-ending daylight surrounds me. I feel like the summer sun shines differently and hangs a bit higher on the sky, as though it is constantly shouting “Carpe Diem!”. We need to celebrate the awesome-ness of summer with friends, loved ones and food, definitely food! However, this food can’t be just any old food, it has to rise to the occasion, it has to compete with the likes of summer food legends. Pasta salad is a New York staple during BBQ season and I have made it my duty to bring it to my Freedom Friday folks in a delicious allergen-free, happy-go-lucky summertime form. Get ready for my rendition of this great classic…..

Vegan and GF Pasta Salad

Bright & Cheery Vegan Pasta Salad

Makes 4 servings

1 pound Gluten Free Pasta, in bow tie or penne form (brown rice pasta works well!)

1/2 cup corn, cooked

1 broccoli head, chopped and cooked

1 carrot, sliced into thin rounds & boiled until somewhat soft (should still have a crisp bite)

2 large tomatoes, cut into wedges

1 yellow bell pepper, chopped small

1 green bell pepper, chopped small

1/4 cup green beans, cooked and chopped in half

1/4 cup sweet peas, cooked

1/4 cup sundried tomatoes (optional; I left them out of mine because Chris is not a fan, but I am!!!!!  They are DELICIOUS)



(Add all to a small bowl and gently whisk together with a fork)

Lemon juice from one lemon

4 tbsp. olive oil

2 tbsp. apple cider vinegar

Black pepper to taste

1/3 cup fresh dill, chopped


Cook pasta according to package directions

Drain and run cold water over the colander to prevent further cooking, let cool in colander for about a half hour in the refrigerator, ready the remaining ingredients

Mix all (cooled) ingredients into pasta,  except tomato wedges and dressing

Line serving bowl with tomato wedges and drizzle dressing over top

Refrigerate until ready to serve !

Vegan and GF Summer Pasta Salad


 Also in Freedom Friday: Molten Chocolate Cupcakes

Gluten Free Apple Chunk Muffins

Trio of Summery Vegan Dressings



Photo: Kate Coffey


Contributing Editor Kate Coffey is the founder of Forever Fascinated Blog, a vegan, the lucky co-parent to Miss Wednesday the Wonder Pup, a French speaking/lover of anything French U.S. Army Wife who is on a mission to spread the good word about living life to its fullest! You can also follow Kate on her Instagram and vegan organic pet treat shop, Wednesday Cafe.


always stay inspired!