PALEO & WHOLE30 COLD PASTA SALAD WITH HAM

PALEO & WHOLE30 COLD PASTA SALAD WITH HAM
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PALEO & WHOLE30 COLD PASTA SALAD WITH HAM

PALEO & WHOLE30 COLD PASTA SALAD WITH HAM

Cold pasta salad is so enjoyable in the summer, especially for barbecues or lakeside dining.  When following PALEO & WHOLE30 lifestyle, we almost must concede to the fact that pasta — with that al dente nature — is forbidden.  But that’s not the case.  I loved developing my FRESH DOH Grain & Gluten-Free Fresh Pasta Dough Mix just to keep me sane while living a grain-free lifestyle.   I cannot live without pasta! These grain-free, Paleo, Whole30 friendly noodles are thicker and not like wheat pasta, but have their own lovely taste profile.  Dense, chewy, al dente!  The grain-free pasta is ideal for both hot and cold pasta dishes.

RECIPE TASTE PROFILE

This salad has lots of taste and flavours taking place.  There are two main tastes, that natural Dijon mustard bite and the tanginess (fresh lemon) found in the mustard dressing.  Mustard and ham naturally harmonize.  This hint of lemon tanginess sings alongside the light saltiness of the sodium-reduced ham.  The onion and red pepper add crunchiness.  The noodles are dense and chewy and satisfying.  So there are lots of tastes and flavours hanging out in this cold pasta salad.

DIRTY-BIRDY WINE PARTNER (FOR THOSE FOLLOWING DIRTY-PALEO AND DIRTY-WHOLE30)

If you are not so strict on your Paleo or Whole30 diet, you may want to include a glass of wine.  Summer dining demands a chilled wine.  You can go with a white or light, fruity red meant to be chilled for an hour in the refrigerator before serving.  The tastes and flavours of this salad requires a wine with a hint of sweetness to offset the bite of Dijon and saltiness of the ham.  Choose an off-dry rose.  The hint of sweetness in the wine will also add some viscosity, and therefore weight, to the wine to pair nicely with the density of the grain-free pasta.

MAKING GRAIN-FREE NOODLES FOR THIS COLD SALAD

*I have included a recipe and instructional video below on how to make FRESH DOH grain and gluten-free fresh pasta.  FRESH DOH Grain and Gluten-Free Fresh Pasta Dough Mix requires water only and a few minutes to roll out the DOH and boil the noodles for 3 minutes.  Roll by hand, not with a pasta machine.  Remember, the noodles don’t have gluten elasticity!  Don’t roll them too thin or narrow.  They will break.  But if they do, no worries.  Broken noodles taste just as delicious.  The noodles are thick and chewy and ideal for this Japanese noodle cold salad. The noodles have their very own taste profile.  They resemble udon noodles and have that wonderful chewy density.   

I hope you enjoy this recipe using the FRESH DOH fresh pasta dough mix, available on Amazon in North America.  

https://freshdoh.com/fresh-doh-shop

Make noodles as per FRESH DOH Grain & Gluten-Free Fresh Pasta Dough Mix package directions. Boil noodles for 3 minutes. When noodles float to the water’s surface, drain and rinse under hot water. Coat with oil. Set aside.

 

Homemade mayo should last in the refrigerator for up to 2 weeks.  It’s so easy to make it is worth making fresh smaller batches as needed.  

SECRETS TO MAKING PERFECT DOH:

Follow package directions and always measure! When working with FRESH DOH think of yourself as a “baker”, not a cook. If you don’t measure exactly, you won’t get the right DOH results.

Grain and gluten-free dough (in general) is NOT FORGIVING like wheat dough. Why? Because gluten gives dough its elasticity and that’s why pizza makers can fling a pizza crust above their heads and catch it without any dough breakage.

Without gluten, grain-free DOH has little forgiveness. So follow the directions and refrain from rolling the DOH too thin. If the DOH is too thin you’ll have a challenge cutting and picking up the noodles without breaking them.  

The noodles expand in boiling water so cut them thinner than usual.

Make the other noodle shapes like rotini smaller than usual. They will also expand in size in boiling water.

Using a food processor or mixer (rather than by hand) makes the process of making the DOH easier, faster and better incorporated.

Be gentle in working with both raw and boiled noodles as they can easily break.

Even if noodles break, they are JUST as tasty. In fact, some dishes call for broken noodles!

Here is a video to show you how to make the noodles:

 

  • Author: FRESHDOH
  • Prep Time: 30
  • Cook Time: 3
  • Total Time: 33
  • Yield: 4 1x
  • Category: PALEO & WHOLE30
  • Method: BOILING
  • Cuisine: DINNER
  • Diet: Gluten Free
Scale

Ingredients

1 package FRESH DOH Grain & Gluten-Free Fresh Pasta Dough Mix 1 teaspoon vegetable oil*

2 cups cubed cooked fresh ham

1/2 red pepper, diced

3 scallions, chopped

1/2 cup homemade Paleo & Whole30 mayo*

*See home-made mayonnaise recipe below.

Instructions

Make noodles as per FRESH DOUGH Fresh Pasta Dough Mix package directions. Boil for 3 minutes.  Cut each noodle into 4 to 5 pieces to make smaller noodles.  Set on a plate.  Repeat the process until all noodles are made.  In a large pot of boiling water + a dash of olive oil, add noodles.  Boil for 3 minutes.  When noodles float to the water’s surface, drain and rinse under cool water.  Set in a bowl.  Drizzle about a tablespoon of the homemade mayo over noodles to keep them from sticking together.  Add the ham, pepper, and scallions.  Cover and refrigerate.  Just before serving fold in the mayo.  Serve chilled. 

Add to noodles diced ham, red pepper and scallions.  Set in the refrigerator to cool.  Before serving add XX cup of homemade mayo.  Serve. 

 

Here is a video showing you how to make Paleo and Whole30 homemade mayonnaise from scratch. 

 
HOMEMADE MAYO RECIPE:

Yolks from 2 to 3 eggs

2 tablespoons Dijon mustard

1 tablespoon fresh lemon juice

1 cup olive oil or avocado oil 

1 teaspoon fresh lemon juice (optional)

Make sure eggs and oil are at room temperature.   n the small bowl add yolks, mustard, lemon juice and season with freshly ground black pepper.  Use an immersion blender or balloon whisk for 30 seconds until the yolks are thick.  Whisk or blend for another 20 seconds.  While whisking or blending, add tiny drops of the oil into the mixture.  Just drops.  Keep whisking or blending.  Do this until you’ve added 1/4 cup of the oil.  This is important for proper emulsification.  Otherwise, the oil will split from the other ingredients.  When the mixture begins to thicken and emulsify, continue to add the rest of the oil now at a steady pace in a stream.  When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds.  Cover and set in the refrigerator until needed.

Taste mayonnaise.  Add more lemon juice or vinegar is you like a tangy version. 

 

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