It’s picnic & grilling season and both call for pasta salad. At least, in my head they do 🙂 Today I’m sharing a top 8 allergy free pasta salad recipe that’s good both hot and cold. The key to eating this cold is having a gluten free noodle you LOVE when cold. As many of you know, most gluten free pasta behaves completely different after being in the fridge (with and without a sauce).
Kid Two has assured me that this tastes good warm, BUT, he has no point of reference. Kid Four who can have things he can’t says this needs to be eaten cold. Here’s what their conflicting info really tells me: if you love your free-from ingredients and they’re all you really know, you’ll be happy with both warm and cold pasta salad. If you’re new or have a mega point of reference, you’ll most likely want this cold.
An Allergy Note About Egg Free Mayo
In the photos below you’ll see the egg free mayo we used with an ingredient picture. Egg free mayo (along with all other egg free and dairy free products in stores) will always contain common or less-common allergens. It’s not unusual to find soy in egg free mayo. If it’s not soy, it’s a different legume. There will also be the issue of shared equipment. Unfortunately, egg free mayo isn’t easy to make at home, especially without the use of one type of legume. Without the right texture, instead of mayo, you’ll have a funky dipping sauce.
Our allergy note below accounts for citrus, legumes, mustard, and seeds, which will all be commonly found in commercial mayo.
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Alliums, Apple, Avocado, Banana, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Garlic, Latex Cross Reactive Foods (H/M), Lupin, Mushroom, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Seeds, Strawberry, Squash & Gourd, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: Diabetic, EOE, Vegan