1. Pick sturdy pasta
Using a pasta made from more than one type of grain makes all the difference. It cuts back on the starch and produces a pasta that can stand up to whatever you add. One of my personal favorites is Ronzoni’s gluten-free pasta because it blends white and brown rice, corn and quinoa. It cooks up soft but retains a nice bite. It’s perfect for coating with Italian dressing, olive oil or whatever suits your pasta salad tastes.
