Description
This gluten free pasta salad is the ultimate side or light meal for anyone who wants something bright, fresh, and free of wheat. It’s loaded with crunchy vegetables, creamy feta, and a tangy vinaigrette that ties everything together. Best of all, it’s quick to make, highly customizable, and even better after a few hours in the fridge. Perfect for cookouts, meal prep, or a weekday lunch.
Ingredients
Scale
- 8 oz gluten free pasta (penne, rotini, or fusilli)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- ½ cucumber, deseeded and chopped
- ¼ red onion, thinly sliced
- ½ cup olives, sliced (black or green)
- ¾ cup feta or mozzarella cheese, cubed or crumbled
- ¼ cup fresh parsley or basil
For the dressing:
-
¼ cup extra virgin olive oil
-
2 tbsp red wine vinegar
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1 tbsp lemon juice
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1 tsp Dijon mustard
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1 garlic clove, minced
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1 tsp honey or maple syrup
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Salt and pepper to taste
Instructions
- Cook gluten free pasta in salted water until al dente. Drain and rinse under cold water. Let cool.
- Chop all vegetables and herbs. Prepare cheese.
- In a small bowl or jar, whisk together dressing ingredients until well combined.
- In a large bowl, combine pasta, vegetables, cheese, and dressing. Toss gently.
- Let sit 10–15 minutes or refrigerate before serving.
- Garnish with herbs before serving.
Notes
- Always rinse gluten free pasta after cooking to stop the starchiness.
- Reserve a bit of dressing to toss before serving.
- Add chickpeas, chicken, or tofu for protein.
- Use fresh lemon juice and quality olive oil for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish or Light Meal
- Method: Boiled + Tossed
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup (approx)
- Calories: 310