Gluten Free Pasta Salad

This gluten free pasta salad was born out of a simple necessity: bringing everyone together at the table—regardless of dietary restrictions. It started with a summer barbecue. A friend with celiac disease was coming over, and I didn’t want them to feel left out while everyone else enjoyed hearty side dishes. So I created a pasta salad they could eat safely and enjoy just as much—if not more.

Turns out, this salad was the first dish to be completely devoured that day. It’s colorful, full of fresh flavor, and can be made ahead of time—which makes it perfect for picnics, meal prep, or any kind of gathering. If you’re looking for something fresh, satisfying, and gluten free without sacrificing taste, keep reading.

Why I Love This Recipe?

A gluten free pasta salad that actually tastes good? Yes, it’s possible.

This recipe changed the way I view gluten free dishes. The pasta doesn’t fall apart or turn mushy, and it’s loaded with veggies that add crunch and freshness in every bite.

One of the biggest challenges in gluten free cooking is texture—but this recipe solves that. When paired with the right dressing and mixed at just the right temperature, everything blends beautifully. The result is a dish that’s bright, satisfying, and packed with flavor.

The vinaigrette brings it all together—slightly tangy, slightly sweet, and full of herbs. It complements the pasta without overpowering it. Plus, it’s endlessly adaptable: swap the veggies, change the cheese, add protein—it always works. That’s why I keep coming back to this one.

If you’ve been searching for a pasta salad that’s both gluten free and crowd-pleasing, this is the one.

Ingredients for Gluten Free Pasta Salad

It all starts with the ingredients. If you get these right, the rest is easy.

The key to any great pasta salad is balance: soft pasta, crisp vegetables, creamy cheese, and a dressing that ties it all together. Since this is gluten free, we pay special attention to the pasta choice. Go with short, sturdy shapes like penne, fusilli, or rotini made from brown rice, quinoa, or chickpea flour. These types hold up better and won’t turn to mush.

Then comes the produce. We’re going fresh and colorful: think cherry tomatoes, bell peppers, red onion, cucumber, and olives. These give the salad texture, brightness, and variety.

Cheese? Absolutely. Feta adds creaminess and tang. Mozzarella brings mild richness. Pick your favorite or use both.

And finally, the dressing. A homemade vinaigrette with olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, honey (or maple syrup), salt, and pepper. It’s light, zippy, and coats every bite perfectly.

You’ll need:

• Gluten free pasta (8 oz uncooked, penne or fusilli preferred)
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• ½ cucumber, diced
• ¼ red onion, thinly sliced
• ½ cup black or green olives, pitted and sliced
• ¾ cup feta or mozzarella, diced or crumbled
• ¼ cup fresh parsley or basil, chopped

For the dressing:

• ¼ cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp honey or maple syrup
• Salt and freshly ground black pepper to taste

How Much Time Will You Need?

This gluten free pasta salad is quick and easy—ideal for busy days or last-minute get-togethers.

You’ll need about 30 minutes total:

• Prep time: 10 minutes (chopping vegetables and preparing dressing)
• Cook time: 10–12 minutes (for pasta)
• Cooling + mixing time: 10 minutes

You can also make it ahead of time and let it chill in the fridge, which actually improves the flavor.

How to Make This Gluten Free Pasta Salad

Follow this step-by-step guide to get it right every time.

Step – 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add your gluten free pasta and cook according to the package instructions. Stir occasionally to prevent sticking.

Once it’s cooked al dente, drain it and rinse immediately under cold water. This stops the cooking process and helps prevent mushiness—a key step for gluten free pasta.

Let it sit in the colander while you prep the rest.

Step – 2: Prep the Veggies

While the pasta cools, chop your vegetables. Halve the cherry tomatoes, dice the bell peppers and cucumber, slice the red onion thinly, and chop any herbs you’re using. If you’re using feta or mozzarella, cube or crumble it now.

Keep everything in separate bowls or arrange it on a board for easy access when mixing.

Step – 3: Make the Dressing

In a small bowl or mason jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, honey (or maple syrup), salt, and pepper.

Whisk or shake well until emulsified. Taste and adjust seasoning if needed. Set aside.

Step – 4: Assemble the Salad

In a large mixing bowl, add the cooled pasta, chopped veggies, cheese, and olives. Pour the dressing evenly over the top.

Using a large spoon or spatula, gently toss until everything is well combined and coated with dressing. Be careful not to break the pasta.

Let it sit for at least 10 minutes before serving—or refrigerate for an hour if making ahead.

Step – 5: Taste and Adjust

Before serving, give the salad one more toss. Taste and adjust for salt, lemon, or extra dressing if needed.

Top with fresh herbs right before serving for extra flavor and a pop of color.

Substitutions

Want to mix things up? You absolutely can.

One of the best parts about this pasta salad is its flexibility. Depending on your preferences or what you have on hand, here are a few smart substitutions:

• Pasta: Swap brown rice pasta with quinoa pasta or chickpea pasta. For extra protein, go with lentil-based varieties.
• Cheese: If you’re dairy free, leave out the cheese or use a vegan feta alternative.
• Vegetables: Add roasted zucchini, sun-dried tomatoes, steamed broccoli, or artichoke hearts.
• Dressing: Instead of red wine vinegar, use balsamic or apple cider vinegar. You can also add a touch of crushed red pepper for heat.
• Protein add-ins: Grilled chicken, tuna, or boiled eggs make it a full meal.

The beauty of this salad is that it holds up even with different combinations—just stick to a balance of textures and flavors.

Best Side Dishes for Gluten Free Pasta Salad

Want to turn this salad into a feast? Pair it with these winning sides:

• Grilled Lemon Herb Chicken – Juicy, citrusy, and perfectly complements the zesty salad.
• Roasted Garlic Hummus with Gluten Free Crackers – Creamy and satisfying, this adds a smooth texture contrast.
• Charred Corn on the Cob – Slightly smoky, sweet corn makes every summer meal better.

These sides work for both casual meals and more formal entertaining.

Serving and Presentation Tips

A dish that looks fresh is halfway to tasting fresh.

This gluten free pasta salad is bursting with color—so don’t hide it. Serve it in a wide, shallow bowl to showcase the vibrant mix of red tomatoes, green herbs, golden peppers, and creamy cheese.

If serving at a gathering or picnic, garnish with a few extra herb leaves on top—like parsley, basil, or even microgreens. A few cracks of fresh black pepper or a drizzle of olive oil right before serving can make it even more inviting.

For a more formal presentation, plate it in small bowls or ramekins and top each serving with a bit of crumbled feta and one whole cherry tomato for visual appeal.

Always serve slightly chilled or at room temperature—not straight from the fridge—to keep the flavors balanced and the pasta soft.

Tips and Tricks to Make This Recipe More Better

There are a few small steps that make a big difference.

Let the pasta cool completely before mixing in other ingredients. Warm pasta can absorb too much dressing and get soggy.

Use a generous amount of salt in your pasta water. Gluten free pasta can taste bland on its own—seasoned water fixes that.

Rinse the cooked pasta under cold water. This stops cooking instantly and firms up the texture, preventing stickiness.

Dress the salad twice. Once right after mixing and once again before serving. Gluten free pasta absorbs dressing more than regular pasta, so a second toss refreshes everything.

Make ahead if you can. This salad actually tastes better after 1-2 hours in the fridge—the flavors have time to meld beautifully.

Use a variety of textures. Crunchy veg, soft cheese, firm pasta—that balance is key for a memorable bite.

Common Mistakes to Avoid

Some mistakes are small—but they can ruin the texture and flavor if you’re not careful.

Don’t overcook the pasta. Gluten free pasta can go from al dente to mush quickly. Cook it just until tender and rinse immediately.

Avoid skipping the rinse. Unlike wheat pasta, gluten free pasta benefits from rinsing to remove starch and prevent clumping.

Don’t overdress too early. Pasta soaks up liquid—if you drown it with dressing and let it sit, the salad becomes heavy and wet.

Don’t mix while the pasta is hot. Hot pasta will wilt your vegetables and melt the cheese. Let it cool fully.

Don’t use watery vegetables. Avoid adding tomatoes that are too juicy or cucumbers with seeds unless they’re deseeded—too much moisture makes the salad soggy.

How to Store It

One of the best things about this pasta salad? It stores like a dream.

Place leftovers in an airtight container and refrigerate. It will stay fresh for up to 3 days.

Before serving again, give it a good stir and check the flavor. Gluten free pasta tends to absorb dressing, so consider adding a splash of olive oil or lemon juice to freshen it up.

Avoid freezing—gluten free pasta changes texture after thawing and becomes mushy.

For meal prep, keep dressing separate and mix just before eating for best texture.

FAQ

Is this gluten free pasta salad safe for people with celiac disease?
Yes—as long as you use certified gluten free pasta and double-check that your mustard, vinegar, and spices are gluten free too.

Can I make this pasta salad dairy free?
Absolutely. Just skip the cheese or use a plant-based alternative like vegan feta or cashew cheese.

Can I make this ahead of time?
Yes, in fact, it tastes better after 1-2 hours in the fridge. Just reserve some dressing for a second toss before serving.

What’s the best gluten free pasta brand to use?
Look for brown rice, chickpea, or quinoa pasta from trusted brands like Jovial, Barilla Gluten Free, or Banza. They hold up well and don’t fall apart.

Can I add protein to make this a complete meal?
Yes! Add grilled chicken, tuna, chickpeas, or even hard-boiled eggs to make it more filling without losing the balance.

Print