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close up of gluten-free pasta salad with vegetables and a wooden spoon in a glass bowl.
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Gluten-Free Pasta Salad with Banza Pasta (No Mayo)

Classic Italian flavors make this gluten-free pasta salad a must-make recipe for summer. Made with Banza pasta, this easy and quick side dish is done in 15 minutes.
Course Salad
Cuisine Italian
Diet Gluten Free
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings 12 servings
Calories 134kcal
Author Lyndsey

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 mixing bowl. Add the cooked pasta, seasoning, 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, 1 cup gf Italian dressing, ¼ cup Perfect Pinch Salad Supreme seasoning
  • Let the salad chill in the refrigerator for at least 30 minutes before serving.  Stir the salad when ready to serve. 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.
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Nutrition

Serving: 1servings | Calories: 134kcal | Carbohydrates: 15.5g | Protein: 8.3g | Fat: 5.4g