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Tinkyada Brown Rice Fusilli Pasta Gluten Free -- 16 oz


Tinkyada Brown Rice Fusilli Pasta Gluten Free
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Tinkyada Brown Rice Fusilli Pasta Gluten Free -- 16 oz

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Tinkyada Brown Rice Fusilli Pasta Gluten Free Description

  • Al Dente
  • Not Mushy
  • Wheat Free
  • Gluten-Free
  • Cholesterol-Free
  • Extra Smooth!
  • With Rice Bran
  • A Classic in Texture and Taste

We specialize - Our entire factory premise and all machines are dedicated to the manufacture of rice pasta--no other grain or cereal to prevent cross-grain contamination at production. Cholesterol free. Fat free. Low sodium. Source of fiber. Easy to digest. Promising a delightful eating experience. From whole-grain. Kosher Certified. 100% Organic. Certified Organic.

Just right! Perfect for a light, healthy and tasty family meal, for serving your loved ones and guests who are sure to appreciate, with joy!

This product is made from 100% quality rice, stone-ground and formed to gourmet class. An ultimate in the enjoyment of pasta. It cooks like regular pasta. Award-winning taste.


Directions

Stove top Cooking Instruction:

Put one package of pasta into 4 qts of boiling water and add a tbsp of salt. Stir occasionally and cook for 10-12 minutes until desired tenderness is reached. Rinse with cold water. Drain well. For best result, rid pasta of surface moisture. Can be served hot or warm with any kind of pasta sauce or in your favorite pasta recipes, in hot soup, in salad, stir-fried, or as a casserole. Use it as you would like any regular pasta. The good texture of Tinkyada can withstand quite a bit of over-cooking.

 

Quick and Energy-Saving Cooking:

Cook 1 to 2 minutes in boiling water. Switch off stove. Cover pot for about 20 minutes. Ready to serve.

Free Of
Wheat, gluten, cholesterol, and trans fats.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 2 oz
Servings per Container: 8
Amount Per Serving% Daily Value
Calories210*
  Calories from Fat15*
Total Fat2 g3%
  Saturated Fat0.5 g2%
  Polyunsaturated Fat0 g*
Cholesterol0 mg0%
Sodium15 mg1%
Potassium100 mg3%
Total Carbohydrate43 g14%
  Dietary Fiber2 g7%
  Sugars0 g*
Protein4 g*
Vitamin A0%
Vitamin C0%
Calcium0%
Iron4%
Thiamin15%
Riboflavin0%
Niacin15%
Folic Acid0%
*Daily value not established.
Other Ingredients: Stone ground brown rice, rice bran, and water.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Lunch in a Jar: Mayo-Free Asparagus & Mung Bean Sprout Pasta Salad

Whether you’ve picked up a plastic containerful at the supermarket or used the jar method to soak, drain and grow your own, sprouts are an exceptionally nutritious addition to any dish. Get in on the green goodness with a dairy-free, gluten-free pasta salad, made with fresh-sprouted mung beans, crisp asparagus spears and a tangy homemade dressing that’s creamy but light. Fill a jar, pack a picnic and enjoy a healthy lunch laced with living foods!

Mayo-Free Asparagus & Mung Bean Sprout Pasta Salad

Asparagus & Mung Bean Sprout Pasta Salad

 

Serves 4

Ingredients

2 cups cooked gluten-free brown rice fusilli pasta
½ cup mung bean sprouts
½ lb. asparagus, cut diagonally
½ cup chopped fresh mint
½ English cucumber, cubed
¼ cup fresh chives, finely chopped

Dressing
2 Tbsp. tahini
2 Tbsp. whole-grain mustard
2 Tbsp. flaxseed oil or extra-virgin olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. white vinegar
1 Tbsp. nutritional yeast
1 clove garlic, minced
Freshly ground black pepper, to taste
1/3 cup water
Optional: ½ tsp. kelp granules

Directions

  1. Fill colander with asparagus and set in sink.
  2. Cook pasta according to package directions, draining using colander filled with asparagus (which will cook the cut spears just slightly); let sit for one minute, then rinse with cold water.
  3. In large bowl, combine all pasta salad ingredients and set aside.
  4. For dressing, in small bowl, use whisk to mix together dressing ingredients except water. Whisk in water slowly.
  5. Pour dressing over pasta salad and toss to coat. Refrigerate pasta salad for an hour (or more). Season as desired, then fill jars with pasta salad, if desired.

(Note: Pasta salad will keep refrigerated for up to three days. Perk it up with lemon juice after storing for a day.)

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