Enjoy our fresh take on gluten free pasta salad made with a variety of greens! The mouth-watering pasta salad is perfect for a light lunch or side dish with any meal.
Why You’ll Love This Recipe
Our versatile pasta salad is perfect for potlucks and picnics! It’s a crowd-favorite that is easily made in large quantities. Plus, it’s gluten-free, which means more people can enjoy it.
Is Pasta Salad Gluten-Free?
Most pasta contains wheat flour that has gluten, which means using regular pasta in a salad would not be gluten-free. Thankfully, many gluten-free pasta options use alternative flour such as chickpea, rice, corn, or quinoa; this is what we use to make our recipe.
Ingredients You’ll Need
- Pesto: Combine toasted pistachios, basil, lemon juice, garlic, salt, black pepper, red pepper flakes, olive oil, and parmesan cheese to make a quick pesto recipe, or buy store-bought Pesto if you prefer; I often use the Kirkland brand pesto from Costco.
- Gluten-Free Pasta: Vary the type of pasta used depending on what you have in your pantry; elbow pasta is my favorite! I used chickpea noodles in this recipe, but feel free to use what you have.
- Asparagus: I love cooking with asparagus, and the blanched asparagus is the perfect addition to the pasta salad; for the best results, check out our comprehensive guide for how to cook asparagus.
- Fresh Vegetables: Enhance the gluten free pasta salad by adding fresh vegetables such as artichoke hearts, spinach, and juicy tomatoes.
How to Make Gluten Free Pasta Salad
The full recipe with measurements is in the recipe card below.
Step 1: Cook one package of noodles in a saucepan according to the package until al dente. Drain and set it aside.
Warm oil in a saute pan and add asparagus; cook for 3-5 minutes.
Step 2: Add the cooked asparagus to a serving bowl, along with artichoke hearts, reserved pasta, spinach, and pesto, and stir to combine.
Step 3: Then, fold the petite tomatoes into the salad. Store it in the fridge for 1-2 hours before serving it for maximum flavor.
Expert Tips
- To achieve the best texture, cook the pasta until it’s firm to the bite, also known as al dente. When pasta is overcooked, it becomes mushy and won’t hold up in a salad.
- Let the pasta salad chill in the refrigerator for 1-2 hours before serving to allow the flavors to meld together.
Searching for More Like This?
If you love this recipe, pair it with one of these dinner favorites!
Serving Suggestions
- Pulled Pork or Chicken, Pulled Pork Sliders
- Beef Ribs, Beef Brisket In the Oven, Brisket Sliders
- Grilled Tandoori Chicken, BBQ Baked Chicken Legs, Roasted Jerk Chicken, Oven Baked Drumsticks with Peruvian Spices, Grilled Chicken Drumsticks
- Hamburger, Air Fryer Turkey Burgers, Turkey Smash Burgers
- Hot Dogs, Bratwurst, Air Fryer Chicken Sausage
- Blackened Mahi Mahi, Baked Flounder Recipe
What to do With the Leftovers
- Refrigerate – Store the leftover gluten free pasta salad in an airtight container for 3-5 days. If you plan to make the pasta salad in advance, it’s best to exclude the pesto and add it only 1-2 hours before serving.
Frequently Asked Questions
Where to buy gluten free pasta salad?
• Grocery Stores: Many supermarkets sell gluten-free pasta and ready-made gluten-free pasta salads- head over to the gluten-free section or ask a store worker for help.
• Health Food Stores: Health food stores often have a more diverse selection of gluten free products, including gluten free pasta and pasta salads.
• Online Retailers: You can find gluten-free pasta from retailers such as Amazon, Thrive Market, and Vitacost.
What are some good quality gluten free pasta brands?
There are so many great brands to choose from these days. A few popular ones to check out include:
• Barilla Gluten-Free Pasta
• Tinkyada Brown Rice Pasta
• Bionaturae Gluten-Free Pasta
• Jovial Foods Gluten-Free Pasta
• Ancient Harvest Gluten-Free Pasta
• DeLallo Gluten-Free Pasta
• Palmini Hearts of Palm Pasta
• Banza Chickpea
Gluten Free Pasta Salad
- 1 package gluten-free pasta, cooked until al dente
- 1 teaspoon olive oil
- 1 bunch asparagus, trimmed and cut into 1½-inch pieces
- ½ cup artichoke hearts, chopped
- 2 cups spinach
- ½ cup pesto sauce
- ½ cup cherry or petite tomatoes
- Cook one package of noodles in a saucepan according to the package until al dente. Drain and set it aside.
- Warm oil in a saute pan and add asparagus; cook for 3-5 minutes.
- Add the cooked asparagus to a serving bowl, along with artichoke hearts, reserved pasta, spinach, and Pesto Sauce, and stir to combine.
- Then, fold the petite tomatoes into the salad. Store it in the fridge for 1-2 hours before serving it for maximum flavor.
- To achieve the best texture, cook the pasta until it’s firm to the bite, also known as al dente. When pasta is overcooked, it becomes mushy and won’t hold up in a salad.
- Let the pasta salad chill in the refrigerator for 1-2 hours before serving to allow the flavors to meld together.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.