Whoa! Where has the summer gone? I can’t believe summer is almost over! Kids of all ages are heading back to school as we gather for one last fling of summer fun! Labor Day festivities are upon us this weekend and it reminds us to take time out of our crazy schedules to relax. No labor for this girl! Let’s keep it simple, yet flavorful and fire up that barbeque!

Whenever possible I opt for gluten free. We have come so far with the quality of gluten free items that unless you tell someone it is gluten free, they will probably never know. I like the combo of rice and corn when I use gluten free pasta. It has a better taste, texture and holds together better too. The secret is to not over cook the noodles or they get sticky and kind of gluey. Firm but cooked, not too al dente and you will have the perfect noodle.

So many of the really good gluten free pastas are coming from Italy. There’s no reason any more to have GF pasta with a gritty texture or one that tastes like you are gnawing on a cardboard box. No sauce is going to hide that and it’s a cruel thing to do to a great sauce! The combo of rice and corn types of pastas have a good texture, with a nice chew to it. Some of my personal favorites are: Barilla, DeBoles and DeLallo. Do a blind pasta test with your favorite Italian and see if they don’t say Mangia! I like this pasta!

Asian Veggie Noodle Salad 

Vibrant ingredients and gluten free to boot! Healthy, full of flavor and ready in a snap! Everyone will will be asking for your recipe!

In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath. Swirl to cool. Drain and set aside.

In a medium bowl combine, sesame oil, rice vinegar, soy sauce, sambal, hoisin, lime zest and juice and extra-virgin olive oil.

Add the dressing to the noodles and toss until thoroughly coated in dressing. This will allow the noodles to absorb the flavors of the dressing while you chop the veggies.

Cut and blanch asparagus in boiling water about 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and pat dry with paper towels.

Chop the rest of the veggies. Different size cuts, angles and colors add so much eye appeal to any salad. Have fun with your shapes but consider diagonal cuts. For me, they have an Asian feel and reveal more of the vegetable.

Then combine prepared vegetables and noodles and toss to coat everything in the dressing.

Chill until ready to serve.

Garnish with sesame seeds and peanuts.