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Gluten Free Pasta Salad

Course Salad
Cuisine Italian
Diet Gluten Free
Prep Time 15 minutes
Cook Time 0 minutes
Servings 12
Calories 276kcal
Author Lyndsey


Salad Ingredients

  • 1 orange bell pepper diced
  • 1 cup peas cooked
  • 1 hothouse cucumber sliced
  • 1 cup cherry tomatoes sliced
  • 6 medium radishes sliced
  • 2 TB parsley chopped
  • 8 ounces gluten free or plant-based pasta cooked
  • 2 TB all purpose seasoning i.e. Trader Joe's Everything but the Bagel Seasoning or Salad Supreme

Vinaigrette Ingredients

  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • juice of one small lemon
  • 1 teaspoon maple syrup
  • 1 teaspoon sea salt


Vinaigrette Instructions

  • Combine all vinaigrette ingredients into a small mason jar.  Shake until incorporated and set aside.

Salad Instructions

  • Cook pasta according to package instructions.
  • While pasta is cooking, clean and prepare all veggies.  Once pasta is done cooking, drain in a colander and run cold water to cool pasta down.  Place pasta in a large bowl and stir with ¼ cup of the vinaigrette.  Sprinkle pasta with 1 TB of the seasoning and stir.
  • If presenting in layers, Layer the salad in this order, making sure to drizzle 1 teaspoon of the vinaigrette over each layer.
  • Peppers, pasta, peas, pasta, cucumbers, pasta, tomatoes, pasta, radishes and parsley.  Sprinkle remaining 1 TB of seasoning evenly throughout veggie layers.
  • Let salad chill in the refrigerator for a few hours before serving.  Stir salad when ready to serve or let guests dig into layers.
  • Store remaining vinaigrette for 3-4 days in fridge or serve as additional dressing on the side.


  • Cooking gluten free pasta can be tricky. Always salt your water and cook according to the "al dente" instructions on the package.
  • Run cold water over drained, cooked pasta and drizzle with olive oil to prevent from sticking.
  • Plant based pasta tends to break down easier than gluten free pasta so be sure to pick a sturdy pasta shape such as rigatoni, shells or macaroni if you are using Banza or another plant based pasta.
  • Make ahead tips: This recipe tastes even better when made ahead. Reserve a bit of the vinaigrette to drizzle on right before serving.
  • Storage tips: Refrigerate in an air tight container. It can be stored in the refrigerator for up to 5-7 days.


Serving: 12servings | Calories: 276kcal | Carbohydrates: 48.6g | Protein: 9.6g | Fat: 6.6g