24 hours to pull a Gluten-Free BBQ together

Hosting a party can be stressful. At least for me it is. But hosting a last minute party and then realizing that one of your guest can only eat gluten-free is even more stressful. And then, I finally decided that I was going to make the entire menu gluten-free so that I wouldn’t have to create two of each dish or risk the chance of cross contamination.

I’ve hosted a gluten-free dinner before, but this time, this was an impromptu event and I only had 24 hours to plan it all out. And when you have to create gluten-free dishes, it takes just a little more thought and preparation to ensure that everything you’re using passes the test!

My quick run to the grocery store turned into a much longer ordeal since I had to scrutinize every label. Some food categories have evolved dramatically where there are numerous gluten-free options. But when it comes to sauces, seasonings and marinades, it gets a little tricky since the labels can be so long! Even picking up some simple vanilla ice cream was a challenge — but I’m learning!

While at the store, I discovered gluten-free, corn pasta. I’ve tried the rice variety before but wasn’t a fan. With corn pasta, I loved the yellow coloring and it tasted wonderful. And the best part, it wasn’t all mushy like the rice pasta I tried before. I wanted to complement my two types of rib-eye steaks, Italian sausages and grilled vegetables with some “carbs” and so I decided to whip together this amazingly simple, beautifully colored and flavorful pasta dish.

Sun-dried Tomato & Artichoke Pasta with Olives

1227 Foster: Sundried Tomato Artichoke Pasta

Here’s what you’ll need:

  • 3/4 – 1 pound Gluten Free Pasta such as  Corn Pasta
  • 2-3 Cloves Garlic – crushed
  • Approximately 2 Cups Bottled or Canned Artichokes – cut into chunks
  • 1 large can of Small, Whole Olives
  • 1 Cup Julienne Style Sun Dried Tomatoes
  • Fresh Basil Leaves — chiffonade
  • Salt & Pepper to taste
  • Olive Oil
  • Shredded Parmesan Cheese

1227 Foster- Sundried Tomato Artichoke Pasta 2

 

Here’s all it takes:

  1. Prepare pasta according to package directions, drain and set aside.
  2. In a large pot over medium flame, add olive oil and heat.
  3. Sauté garlic until lightly brown, then add in artichokes, sun dried tomatoes and olives and heat for about 5 minutes.
  4. Toward the end of the 5 minutes, toss in the basil, salt and pepper and mix together.
  5. Remove veggies rom heat and toss with pasta in a large bowl.
  6. Serve topped with freshly grated parmesan cheese.

Feel free to add more or less of the artichokes, sun dried tomatoes and olives as needed to ensure a balanced blend of veggies and pasta. I love the flavors in this dish and it was a hit! The rest of the BBQ turned out wonderful and in the end, it was a beautiful summer’s evening with wonderful food and great friends! I hope you give this beautiful dish a try!

1227 Foster- Sundried Tomato Artichoke Pasta

 

 

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Author: Danny

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4 Comments

  1. Danny
    I will have to check out the corn pasta. Meghan and I have started eating a low-gluten diet, but also have several friends who have gluten allergies. I made some homemade gluten-free pasta, but love to have something in the pantry for when time is in short order. A great sauce goes a long way to boosting the pasta flavor, and I think this one looks great. Looks like a great tailgating pasta dish too!
    Peter
    Peter recently posted..Thursday TipMy Profile

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    • I hope you like the texture of the corn pasta and the sauce as much as I did. I applaud you on making fresh pasta — bet homemade tastes divine! Thanks Peter!

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  2. Danny, I will have to give this recipe a try! It is VERY thoughtful of you to make an entirely GF party and I am sure your guest appreciated that very much. ~Patricia

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    • Hi Patricia — I hope you enjoy it. Everyone had a wonderful time and I’m just glad it all came together! :)

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