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Gluten Free Pasta Salad

Enjoy this fresh take on gluten free pasta salad made with a variety of greens and homemade pesto! The mouth-watering pasta salad is perfect for a light lunch or side dish with any meal.

Gluten free pasta salad in a serving bowl.

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.

Asparagus cooking in a pan.

Step 2: Add the cooked asparagus to a serving bowl, along with artichoke hearts, reserved pasta, spinach, and pesto, and stir to combine.

Pesto added to the vegetables in a mixing bowl.

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.

Tomatoes added to the gluten free pasta salad.

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.

If you enjoy this side dish, pair it with one of these dinner recipes!  

A serving bowl of gluten free pasta salad.

Serving Suggestions

What to do with the Leftovers

  • Refrigerate: Store the leftover gluten free pasta salad in an airtight container for 3-4 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

More Salad Recipes:

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Gluten free pasta salad in a serving bowl.

Gluten Free Pasta Salad

Tressa Jamil
Enjoy our gluten free pasta salad made with a variety of greens! The mouth-watering salad is perfect for a light lunch or side dish with any meal.
5 from 2 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch, Salad, Side Dish
Cuisine American
Servings 8 Servings
Calories 194 kcal
Ingredients
  
  • 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
Instructions
 
  • 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.
Notes
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.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 194 kcal | Carbohydrates: 21 g | Protein: 10 g | Fat: 10 g | Polyunsaturated Fat: 1 g | Cholesterol: 6 mg | Sodium: 169 mg | Potassium: 403 mg | Fiber: 4 g | Sugar: 2 g | Vitamin A: 50 IU | Vitamin C: 10 mg | Calcium: 13 mg | Iron: 18 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
5 from 2 votes (2 ratings without comment)
Recipe Rating