Mexican food is a favorite in our household, by and large. We simply can’t get enough of it, and the whole family agrees (which trust me…doesn’t happen often enough)!
Imagine my disappointment to learn that corn was no longer an option…..no more corn tortillas….and flour tortillas have gluten!??!!
Here is a meal that needs no tortillas at all…all your favorite taco fixings tossed with some gluten free pasta and a delectable chipotle vinaigrette! (I spent time creating my gluten free tortillas to mimic the whole wheat tortillas I loved and was used to…I needed some options! In case you do too).
Can I make this a vegan or vegetarian pasta salad?
Simply omit the ground beef and seasonings, and use your favorite vegan cheese if you want it!
How long does gluten free pasta salad keep?
If you would like to serve this cold, it is important to keep the prepared pasta salad in an airtight container so the noodles don’t dry out and get crunchy. Serve within a day.
If you can reheat the whole pasta dish , the noodles come back to life and the salad can be stored in the fridge for multiple days.
Additional topping ideas to add to this tex-mex pasta
- crunched up tortilla chips
- sliced black olives
- some diced zucchini sautéed in some chili powder
- organic corn
- chopped chayote
- diced jicama
- dollops of sour cream for serving, or mix some into the vinaigrette!
- another potluck superstar using the same chipotle vinaigrette, my Mexican quinoa salad!
- I love Mexican eggs for a super quick dinner n the table in under 30.
- These gluten free Mexican hot chocolate cupcakes are calling me!
- Mexican chocolate truffles?! Yes please!
- Brown rice tortillas can be a great gluten free option. We learned you HAVE to preheat them in a touch of oil to make them nice and bendy, and they crisp up better than any tortilla I’ve tried…and little thing I took full advantage of when I created my gluten free baked chimichangas!
If you try this gluten free pasta salad, be sure to come back and leave your feedback in the comments below!
Tex-Mex Pasta - Gluten & Dairy Free
This gluten free tex-mex pasta salad is filled with all your favorite taco toppings! Good served hot or cold, makes a great potluck dish!
- 8 oz brown rice noodles I used Trader Joe's fusilli
- 1 pound ground beef
- 1 tablespoons chili powder to taste. I only use "Fiesta" chili powder, the best!!
- 2 teaspoons cumin
- 3 cloves garlic minced, or 1t garlic powder
- 1 teaspoon sea salt
- 1 1/2 cups chopped tomato
- 1 red bell pepper chopped
- 1/2 cup green onions chopped
- 1 can pinto beans rinsed and drained
- 1/2 cup grated Daiya cheese sharp cheddar, or sheep milks feta to taste
Optional add in's:
- salsa, sour cream, avocado, and pickled jalapenos
- 6 tablespoons avocado oil olive oil is fine
- 3 tablespoons lime juice
- 1 tablespoon vinegar your choice of cider, plain, or rice
- 2 teaspoons chipotle puree to taste - I keep this on hand in the fridge by pureeing a can of chipotle peppers in adobo sauce. You could also just chop a chipotle pepper up too. It seems to last months as a puree in my fridge. Can use more is can tolerate the spice!
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon sea salt
- 2 drops clear stevia or 1 teaspoon honey
Make the vinaigrette: Whisk all ingredients together and set aside. Alternately, puree in your blender...emulsifies well this way.
Cook the pasta according to package directions. Drain and rinse with cold water. Set aside.
Heat a large skillet over medium heat.
Add in the meat and spices; cook until browned, stirring to crumble.
Add in the tomatoes, green onions, and beans just to heat through.
Toss in the pasta, and cheese.
Toss in vinaigrette to taste.
Serve warm or cold, your choice!
Serve with optional add in's as desired.
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