Easter is coming up and it’s one of the best holidays to share a tasty dinner with loved ones. However, it can be difficult for some to find dishes for people with dietary restrictions, such as those who are gluten-free and vegetarian. Thanks to Ancient Harvest, they sent us three organic gluten-free food options made with nutrient-based ingredients and have developed fresh, healthy recipes that are perfect side dishes for everyone at Easter celebrations.
Greek Pasta Salad
Enjoy this Summer Greek Pasta Salad Recipe by @eatswithmands. They used Ancient Harvest Grain Free Veggie Pasta to make this dish.
Prep Time: 15
Total Time: 25
1 box of Ancient Harvest Grain-Free Veggie Rotini Pasta
1 cup cucumber
½ cup grape tomatoes
1 cup spinach
½ cup red onion
½ cup feta cheese, crumbled
2 tbsp olive oil
½ cup olive oil
⅓ cup red wine vinegar
juice of ½ a lemon
2 tsp minced garlic
1 tsp oregano
Salt & pepper to taste
Cook your pasta al dente -not fully cooked, drain then let cool completely in a bowl.
In meantime, chop the vegetables.
Make the dressing set aside
Once pasta is cooled, add 1 tsp of the dressing to the bowl to ‘break up’ the pasta a bit then mix in your chopped veggies. then add in dressing and feta cheese and mix completely.
Serve immediately or keep in the fridge for up to 3-4 days! Servings: 4
Grilled Veggie Pesto Pasta
- 8 ounces Ancient Harvest Veggie Pasta
- ½ Cup of pesto (start with ½ Cup, mix and add more if desired)
Grilled Veggie Marinade:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon fine salt
- ¼ teaspoon ground black pepper
- 1 orange bell pepper, seeded and cut into 1 inchpieces
- 1 yellow bell pepper, seeded and cut into 1 inchpieces
- 1 medium squash (zucchini or yellow squash), cut into ¼ inchthick half moons
- 1 Cup cherry or grape tomatoes, halved
- 1 red onion, cut into 2 inchchunks
- Drizzle of balsamic glaze
- Pinch of arugula microgreens
- Preheat grill to 350 degrees Fahrenheit (cover the grill and leave all burners on low heat for 5 to 10 minutes).
- Meanwhile, prep the vegetables and place in a large mixing bowl. Set aside.
- In a 1 Cup measuring Cup, whisk together the marinade ingredients. Pour overtop prepped veggies and toss together well.
- Place veggies on the preheated grill in a grill basket in one even layer.
- Grill for 30 minutes rotating the veggies throughout and taking them off the grill as they finish cooking. You want the veggies to be fork tender and have golden brown grill marks on both sides. The tomatoes can be removed after 10 minutes. Set grilled veggies aside.
- Cook the pasta according to package instructions. Be sure to rinse with warm water immediately after they are finished cooking.
- While the pasta cooks, make the pesto in a food processor if making from scratch.
- Once the veggies are finished grilling and the pasta is cooked and rinsed, combine everything together in a mixing bowl (pasta, pesto and grilled veggies). Toss well and divide into bowls or plates.
- Garnish with the optional balsamic glaze if desired. Serve hot.
Store leftovers in an airtight container in your refrigerator for up to three days. Reheat on the stove top with a little water and olive oil for best results.
Lemon Garlic Penne
Fresh veggies and flavor come together for a delicious any-night meal in this recipe by Megan Horowitch.
- 1 box Ancient Harvest Organic Gluten-Free Penne
- ½ cup vegan butter
- 5 cloves garlic, minced
- 1 shallot, minced
- 1 can chickpeas (rinsed and dried, will be about 1.5 cups cooked chickpeas)
- 2 cups chopped asparagus
- ⅔ cup oat milk (or any plant-based milk)
- 2 Tbsp pasta water (set aside after cooking pasta)
- 3 Tbsp lemon juice
- 2 Tbsp lemon zest
- 2 Tbsp nutritional yeast
- 1 tsp ground pepper
- Salt to taste
- ½ tsp chili flakes (optional, depending on spice preference)
- Chopped basil (optional, as garnish)
- First cook the Ancient Harvest Penne according to package instructions. Before straining, remove 2 Tbsp of pasta water and set aside for the sauce. Then, strain the pasta and set aside.
- Once the pasta is cooked, add the vegan butter to a large skillet pan. When the butter has melted, add in the minced garlic and shallot. Cook for 2-3 minutes until fragrant. Then, add in the chickpeas and asparagus. Saute for 5-8 minutes until chickpeas are beginning to crisp up and asparagus is cooked through. Make sure to stir frequently.
- Next, add in the oat milk, lemon juice, lemon zest, pepper, salt, and chili flakes. Stir and cook for an additional 2-3 minutes. Then, add in the penne and stir until the penne is completely coated in the lemon butter sauce.
- Remove the skillet from the heat and let sit 2-3 minutes to thicken. Season with additional salt if needed. Then, top with chopped basil and serve warm. Enjoy!