I try to eat gluten free as much as I can. I have ALWAYS been a bread and carb lover ever since I was young but as I started to eliminate it out of my diet, the better I found myself feeling. Although, I always found gluten free products to be hit or miss. Pasta was never soft enough, bread was dry and hard and over all I felt that consuming too much rice was not beneficial to my health. ( Did you know it contains arsenic?!)
When I came into contact with Maninis Gluten Free products, I was AMAZED with the quality, taste and the versatility of their products. Maninis is a Certified Gluten Free local Seattle company that produces FRESH pasta (not dried in a box!) and all of the products are fully sustainable. Maninis is certified by the Global Intolerance Group (GIG). All of their products are made with ancient grains INSTEAD of rice and soy. Grains such as Organic Millet, Teff, Organic Quinoa, Certified Gluten Free Oats, Flax, Organic Amaranth and Organic Sorghum. You can find them all over the Pacific Northwest including Whole Foods! Here is a location finder – and you can also order online!
I am teaming up with Maninis to help spread the word about Celiac Disease, gluten related health issues and getting the word out aboutMananis wonderful pasta, bread and flour mixes! Over the next few weeks I will be showcasing more products and creating more delicious recipes that are gluten free. And I will also be giving away some great product, too!
- 1 package of Maninis Gluten Free Rigatoni, 9 oz
- 1/2 cup of sliced kalamata olives
- 3 large tablespoons of crumbled feta cheese
- 1/2 cup sliced sun dried tomatoes
- 1/4 cup of sliced red onion
- 3 tablespoons extra virgin olive oil
- handful of fresh parsley, chopped
- 2 teaspoons garlic powder
- sea salt and fresh cracked pepper to taste
Boil pasta as directed on package.
As soon as the pasta is ready, put it in a cold bath of water to stop the cooking process. Once cold, pour into a large bowl. Toss with olive oil, salt, pepper and garlic powder. Add the remaining ingredients and toss gently. Taste to see if it is seasoned to your liking. Refrigerate at least 2-3 hours (overnight is best) before serving.
Makes 6 servings