There is no reason that those among us with a gluten intolerance can’t enjoy a good summery pasta salad. This one was cool and civilized with fresh herbs and a nice new mozzarella.
First, cook your noodles (gluten-free or otherwise) according to the package instructions. For the gluten-free variety, I find it’s actually better to cook them for a little bit less (like 15 minutes as opposed to 20) because then you avoid the mushy stage. What they don’t tell you is the amount of sludgy starch that comes off the noodles when you drain them, nor how sticky the noodles are when they are ready. These are brown rice noodles, just FYI.
So I added a drizzle of olive oil to the noodles to keep them separated while they cooled.
Then I halved a few handfuls cherry tomatoes (I find the ones from Costco are actually the best and last the longest) and chucked those in.
Then I chopped up some green onions, fresh chives, and fresh parsley and added that as well.
I cubed up two large hunks of soft fresh mozzarella (I was looking for the little balls, but couldn’t find them) and added those in before tossing the salad. Make sure the noodles are cool before you do this or the cheese will melt.
Pour a dollop of olive oil, another of rice vinegar, and another of lemon juice into a small sealable container and add some salt and pepper to liven it up a little bit. You can add garlic, too, if you wish. Give that a shake before pouring it over the salad and tossing all the noodles to coat.
You can store it in an airtight container until you’re ready to eat it, but I would recommend eating it all the same day, as the noodles will become stiff and stick together after a while.