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?
Sure!
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!
More gluten free Mexican inspired recipes:
- 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!
Tex-Mex Pasta Salad Recipe:
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!
Ingredients
- 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
Chipotle Vinaigrette:
- 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
Instructions
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Make the vinaigrette: Whisk all ingredients together and set aside. Alternately, puree in your blender...emulsifies well this way.
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Cook the pasta according to package directions. Drain and rinse with cold water. Set aside.
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Heat a large skillet over medium heat.
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Add in the meat and spices; cook until browned, stirring to crumble.
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Add in the tomatoes, green onions, and beans just to heat through.
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Toss in the pasta, and cheese.
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Toss in vinaigrette to taste.
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Serve warm or cold, your choice!
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Serve with optional add in's as desired.
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This Tex Mex pasta dish is delicious! & easy to make:) My husband and I love all the flavors; the fiesta chili, garlic , tomatoes, green onions, jalapenos and cilantro together with the hamburger meat and noodles make this dish sing! I love the way it can be served hot or cold. My husband said he might prefer black beans to pintos (an easy adjustment). I also love that it is gluten-free, but appeals to my gluten-eating husband. Since my 15 year old daughter is still “afraid of flavor,” and some textures, so I have to make a separate serving without the jalapeños, tomatoes, and green onions.
Thanks for your feedback Kathy!
…another winner, i am certain!
i was wondering if you have ever tried toasting the cumin seeds, and then grinding them by hand, in a mortar and pestle?
toasting them in a dry pan, shaking them around every couple of minutes, or so, until they begin to darken, and smoke awakens the flavour, and is the “secret” that many traditional Indian and Mexican (or what have you) cooks keep to themselves. sometimes, adding some lovely unground salt to the seeds when bashing them in the pestle aids in the grinding process–but of course is only a good idea when the recipe requires added salt at the same point as the cumin.
(i use several different salts, from several different sources, depending upon the dish, and almost always use Fleur de Sel de Guérande as a finishing salt, instead of seasoning heavily while cooking.)
anyhoo–i just thought i would share that. have a great day.
I don’t have a pestle, but I have toasted many a whole spices for a lovely toasty addition, I agree, the taste is fabulous!