Gluten-free pasta salad bursting with healthy vegetables, Italian dressing, Salad Supreme, and gluten-free Banza chickpea pasta. This cold Italian pasta salad is the most flavorful side dish you can add to your picnic this summer! Quick and easy to make in less than 15 minutes!
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Looking for a delicious and healthy gluten-free pasta salad recipe? Check out our easy gf recipe, made with fresh vegetables, gluten-free Banza pasta, and a tangy Italian dressing.
This gluten-free pasta salad is one of my favorite traditional summer recipes. If you are looking for a healthy recipe that is gluten-free and made without mayo, here is the best gluten-free pasta salad you can find!
If you need ideas for what to serve with gluten-free pasta salad, check out our entire collection of healthy summer recipes, including our collection of easy summer meals that pair well with this recipe - many of them are gluten-free!
Why You'll Love This Recipe
- Tastes just like the family classic Italian recipe - all the fresh and zesty flavor!
- Great for meal prep.
- Easy to add a protein like chicken or shrimp for a week of healthy lunches.
- Customizable - use whatever veggies you like.
- Easy to double for a crowd - great for parties, picnics, potlucks, and BBQs.
- Vegetarian and gluten-free.
- Try this pesto orzo salad with spinach and pesto tortellini salad for more unique pasta salad recipes!
Ingredients & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Gluten-Free Pasta: I had the best results using Banza gf chickpea pasta for this recipe. Feel free to use a gf pasta such as Banza, Jovial Foods, or Barilla Gluten-Free. Select a sturdy pasta shape such as rigatoni, shells, or bowties to avoid it becoming mushy or hard.
- Perfect Pinch Salad Supreme: This is a seasoning made by McCormick that you can find in the spice section of your grocery store.
- Italian Dressing: Bottled, store-bought gf Italian dressing works well for this recipe. I recommend Whole Foods brand or another gf bottled version.
How To Make This Recipe
This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.
Step 1
In a large bowl, add all of the vegetables, cooked pasta, and cheese.
Step 2
Add Italian dressing and Salad Supreme.
Step 3
Gently stir to mix and refrigerate for at least 30 minutes before serving cold or at room temperature.
Storage, Serving, Make-Ahead, and Freezing Tips
- Storage: Store leftovers for 5-7 days in the refrigerator in an airtight container.
- Make ahead tips: Make ahead up to 5 days in advance and stir before serving. Reserve a bit of the dressing to drizzle on right before serving.
- How to serve: You can mix the entire salad up or serve it in a trifle bowl and layer the veggies.
- Freezing: Although possible, freezing gluten-free pasta salad is not recommended due to loss of flavor and texture during freezing.
Other Expert Tips
- Salt the cooking water and cook the pasta according to the "al dente" instructions on the package.
- Select a sturdy shape such as rigatoni, shells, or macaroni if you are using Banza or another plant-based version.
- Allow gluten-free pasta salad to marinate in the refrigerator for 30 minutes or overnight to develop the flavors. Stir before serving.
- Add ¼ to ½ cup Greek yogurt for a creamy version.
- If you want to include meat, try adding ½ to 1 cup of chopped salami or pepperoni.
Dietary Tips
- Vegan: Use vegan cheese or omit the cheese.
- Dairy-free: Omit cheese and season with Everything Bagel seasoning.
Recipe FAQs
Banza, Barilla, Ancient Harvest, or Jovial are great gluten-free pasta choices for this recipe.
Barilla has gluten-free rotini, penne, and elbows that would work great in this recipe. Banza is a plant-based chickpea pasta - use rotini, bowties, or cavatappi. Ancient Harvest has an organic, gluten-free tri-color pasta that would work well also.
Brianna's, Newman's Own, and Ken's Simply Vinaigrette are all gluten-free and may be used in this recipe. Simply Organic makes a gluten-free Italian dressing mix.
Read the label for the dressing you select to ensure all of the ingredients are gluten-free.
Store leftover pasta salad for 5-7 days in the refrigerator in an airtight container.
This recipe is one of the best gluten-free summer recipes you can pair with almost any meal. Main meals such as grilled pork tenderloin, turkey burgers, grilled Greek yogurt chicken, or salmon are great for pairing with gluten-free pasta salad.
This recipe is also a great lunch for teens, kids, and adults! You can add in a protein like chicken or shrimp and make ahead enough lunches for an entire week.
Yes, rinse the pasta after draining it in a colander. Run cold water over drained, cooked pasta, and drizzle with olive oil to prevent it from sticking.
Although you technically can freeze it, freezing gluten-free pasta salad is not recommended because freezing contributes to a loss of flavor and texture.
The easiest way to get the great texture for gluten-free pasta is to cook until "al-dente" according to the package directions and then test one noodle by running it under cold water and then sampling it for texture. Adjust the time as needed based on this test.
When eating gf pasta cold like in this gluten-free pasta salad, cooking to al dente will help it to keep its shape during making and storing the salad.
Related Recipes
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Gluten-Free Banza Pasta Salad (No Mayo)
Ingredients
Salad Ingredients
- 1 cup bell pepper diced
- 1 cup broccoli cut
- 1 cup cucumbers diced
- 1 cup cherry tomatoes halved
- 4 ounces mozzarella cheese diced
- 8 ounces Banza pasta
- 1 cup gf Italian dressing
- ¼ cup Perfect Pinch Salad Supreme seasoning
Instructions
- Cook pasta according to al dente package instructions. Rinse with cold water.8 ounces Banza pasta
- While pasta is cooking, clean and prepare all veggies and cheese and place in a large bowl. Add pasta and Italian dressing and stir to combine.1 cup bell pepper, 1 cup broccoli, 1 cup cucumbers, 1 cup cherry tomatoes, 4 ounces mozzarella cheese
- Let salad chill in the refrigerator for at least 30 minutes before serving. Stir salad when ready and add additional Italian dressing if needed.
Notes
-
- Make ahead tips: Make ahead up to 5 days in advance and stir before serving. Reserve a bit of the dressing to drizzle on right before serving.
- Storage: Store leftovers for 5-7 days in the refrigerator in an airtight container.
- Salt the cooking water and cook the pasta according to the "al dente" instructions on the package.
- Select a sturdy shape such as rigatoni, shells, or macaroni if you are using Banza or another plant-based version.
- Allow pasta salad to marinate in the refrigerator for 30 minutes or overnight to develop the flavors. Stir before serving.
Nikki
This looks like a delicious pasta salad. I love all the wonderful veggie choices in the summer they are perfect for salads! Thank you for including my grilled veggie pasta!
mommafitpgh@gmail.com
you got it! grilled veggies are my fave, I can't wait to try it 🙂