Jeri’s Gluten Free Orange Walnut Asian Pasta Salad

I always prepare a meal for the students at my Reiki classes. This recipe has been one of my favorites for years.

8 oz medium shell gluten-free pasta cooked al dente

2 cups broccoli florettes lightly steamed and cooled

1 cup sugar snap or snow peas blanched and cooled

2 large oranges peeled, cut in half and then sliced

1 head green onions sliced

1 cup walnut halves


1/4 cup gluten free tamari sauce

1/4 to 1/3 cup honey to taste,

1/4 cup toasted sesame oil

1-2 tsp. grated fresh ginger root

1-2 tsp finely grated orange zest

garlic powder

dash cayenne

 2-3 tbsp orange juice

Zest from ½ orange


Put the tamari sauce, ginger, garlic and cayenne in a microwave safe bowl.

Allow it to steep in fridge over night if possible then remove chunks of garlic and ginger.

Warm the mixture in a microwave or on the stove top in a small sauce pan.

Add honey, oil and orange juice to taste.

Taste as you prepare this dressing in a bowl or cup before putting it on the salad

Pour over mixed veggies, pasta and nuts.

It’s best if it can sit for at least an hour or two before serving.

Serve at room temperature.


Not great after sitting over night because the pasta gets soggy.

Optional: add either flaked left over salmon (NOT canned salmon) or slices of grilled chicken breast or else serve as a side dish with fish or grilled chicken breasts.





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