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Gluten Free Pasta Salad

Gluten free pasta salad bursting with healthy vegetables, Italian dressing and gluten free pasta. This Italian pasta salad is the most flavorful side dish you can add to your picnic this summer! Quick and easy to make ahead in less than 15 minutes!
Course Salad
Cuisine Italian
Diet Gluten Free
Prep Time 15 minutes
Cook Time 1 minute
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