This fresh and easy gluten-free pasta salad is loaded with crunchy veggies, creamy feta, and a zesty cottage cheese vinaigrette. It’s bright, bold, and ready in no time—basically your new go-to side for BBQs, picnics, or whenever you’re craving something crisp and satisfying. This one’s all about big flavor with minimal effort.
This gluten-free pasta salad is light, veggie-packed, and balanced with protein and healthy fats. I love using chickpea pasta for extra fiber and staying power, and the creamy vinaigrette made with cottage cheese gives it a boost of protein without needing heavy mayo. It can be made dairy-free, is perfect for warm-weather meals, and always a hit in my fridge during busy weeks.
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❤️ Why you will love this recipe
- Flavor-packed: Briny olives, tangy vinaigrette, and fresh herbs bring bold flavor.
- Gluten-free: Made with chickpea pasta for a wheat-free, high-protein twist.
- Quick prep: Ready in under 30 minutes with minimal cook time.
- Veggie-loaded: Cucumber, tomatoes, bell pepper, and more in every bite.
- Perfect for sharing: A great make-ahead dish for gatherings or meal prep.
🗝️ Key ingredients & substitutions
- Chickpea pasta: A gluten-free pasta that adds protein and fiber. Brown rice or lentil pasta work too.
- Red bell pepper: Adds crunch and sweetness. Swap for yellow or orange bell peppers if you’d like.
- Cucumber: Brings a refreshing bite. Remove seeds for less wateriness.
- Cherry tomatoes: Juicy and sweet. Grape tomatoes or diced larger tomatoes also work.
- Green onions: Mild and zippy. Red onion or chives are fine substitutes.
- Artichoke hearts: Tangy and tender. Marinated artichokes can add even more flavor.
- Fresh basil, mint, parsley: These herbs brighten everything up. Use what you have – cilantro or dill are fun swaps.
- Kalamata olives: Salty and rich. Black olives work in a pinch.
- Feta: Creamy and tangy. Use vegan feta or leave it out for a dairy-free version like Violife.
- Cottage cheese vinaigrette: Creamy, tangy, and protein-rich. Blend smooth and sub in vegan yogurt if needed.
🥣 How to make gluten free pasta salad
- Cook the pasta: Follow package instructions, but stop at al dente. Nobody wants mushy noodles.
- Rinse with cold water: Drain and cool the pasta right away with cold water to keep the texture just right.
- Prep the veggies: While the pasta cools, chop your cucumber, bell pepper, tomatoes, green onion, and herbs.
- Blend the dressing: In a jar or bowl, combine red wine vinegar, olive oil, dijon, honey, cottage cheese, seasonings, salt, and pepper. Blend until smooth and creamy.
- Combine in a large bowl: Toss the cooled pasta with chopped veggies, herbs, olives, and most of the feta.
- Add the dressing: Pour it over everything and stir gently so it coats without smashing the ingredients.
- Taste and adjust: Add more salt or pepper if needed.
- Top and serve: Sprinkle the remaining feta on top, and you’re good to go!
- Chill time (optional): Let it sit in the fridge for 30 minutes if you like your pasta salad extra cold and flavorful.
🪄 Recipe notes & tips
- Watch the cook time: Chickpea pasta cooks fast – keep an eye on it so it stays firm.
- Rinse your pasta: Always rinse gluten-free pasta to stop the cooking and prevent sticking.
- Blend it smooth: Blend the dressing until smooth so the cottage cheese disappears into creamy goodness.
- Skip the salt: If using marinated artichokes, you can skip extra salt.
- Let it chill: This salad tastes even better after a short rest in the fridge.
- Use a big bowl: Use a large bowl to toss – pasta salads need space!
🫙 Storage instructions
- Fridge-friendly: Store in an airtight container in the fridge for up to 4 days.
- Toss before serving: Give it a quick stir to redistribute the dressing before eating.
- Add a splash: If it seems dry, mix in a little olive oil or lemon juice.
- Don’t freeze: The texture of gluten-free pasta and fresh veggies won’t hold up in the freezer.
✨ Variations
- Vegan version: Use vegan feta and a plant-based yogurt instead of cottage cheese.
- Extra protein: Add grilled chicken, chickpeas, or tofu cubes for a heartier meal.
- Cheese swap: Try mozzarella balls or fresh mozzarella cheese broken into pieces, goat cheese, roquefort, or dairy-free cheese crumbles.
- More veggies: Toss in grated carrots, diced zucchini, or chopped spinach.
- Different pasta: Use brown rice pasta, quinoa pasta, or any other gluten-free noodles you love.
- Add fruit: Halved grapes or diced apples bring a sweet pop and pair well with salty feta.
- Bolder herbs: Try oregano, dill, or tarragon to change up the flavor profile.
🍽️ What to serve with gluten free pasta salad
- Grilled mains: Serve alongside grilled chicken, shrimp, steak, or tofu skewers.
- BBQ favorites: Serve alongside burgers, sausages, or BBQ jackfruit.
- Picnic spreads: Add to a table with deviled eggs, fruit salad, and chips with dip.
- Soup & salad: Enjoy with chilled gazpacho or a light green salad.
- Crusty breads: Serve with gluten-free rolls or toast for a satisfying combo.
❓ Frequently asked questions
Can I make this pasta salad ahead of time?
Yes! It’s even better after sitting in the fridge for a few hours so the flavors can mingle.
Is this recipe good for meal prep?
Absolutely. It holds up well for several days and makes a tasty lunch straight from the fridge.
What if I don’t have an immersion blender?
You can use a regular blender or food processor, or whisk vigorously—just know it may be a little chunkier.
Can I leave out the olives?
Totally! Skip them if you’re not a fan or swap for diced pickles or capers for a briny kick.
Is this pasta salad vegan?
Not as written, but it’s easy to make vegan with a few swaps like plant-based feta and yogurt in the dressing.
😋 More gluten-free recipes you’ll love
- Healthy Chicken Salad
- Vietnamese Salad Rolls with Peanut Dipping Sauce
- Whole30 Coleslaw
- Almond Flour Cupcakes
- Vegan Double Chocolate Chip Cookies
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📖 Recipe
Gluten Free Pasta Salad Recipe
A fresh and easy gluten-free pasta salad packed with crisp veggies, creamy feta, and a tangy cottage cheese vinaigrette. It's full of flavor, comes together quickly, and makes the perfect side dish for any occasion.
Ingredients
- 8 oz chickpea pasta or your favorite gluten-free pasta
- 1/2 red bell pepper diced
- 1/2 cucumber diced, middle seeds removed if possible
- 1 cup cherry tomatoes halved
- 1-2 green onions finely sliced, start with 1 and add more to taste
- 15 oz artichoke hearts in brine drained, 1 can
- 1/4 cup fresh basil chopped
- 1/4 cup fresh mint chopped
- 1/4 cup fresh parsley chopped
- 1/2 cup kalamata olives drained, pitted, and sliced
- 1.5 oz feta crumbled, swap for dairy-free if needed
- salt and pepper to taste
Cottage Cheese Vinaigrette
- 3 tbsp red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1/4 cup cottage cheese low fat, full fat, or swap for a plain dairy-free yogurt
- 1/2 tsp Italian seasoning
- 1 pinch salt or to taste
- 1 pinch black pepper or to taste
Instructions
- Cook the pasta according to the package directions for the least amount of time. When its al dente, drain it and rrinse it with cold water (so it doesn’t go mushy). Set aside.8 oz chickpea pasta
- Meanwhile, prep the vegetables and herbs.1/2 red bell pepper, 1/2 cucumber, 1 cup cherry tomatoes, 1-2 green onions, 15 oz artichoke hearts in brine, 1/4 cup fresh basil, 1/4 cup fresh mint, 1/4 cup fresh parsley, 1/2 cup kalamata olives
- For the dressing, add all of the ingredients to a jar or bowl and blend with an immersion blender.3 tbsp red wine vinegar, 1/4 cup extra-virgin olive oil, 1 tbsp dijon mustard, 1 tbsp honey, 1/4 cup cottage cheese, 1/2 tsp Italian seasoning, 1 pinch salt, 1 pinch black pepper
- To a large bowl, add the pasta, prepared vegetables, herbs, dressing, and 3/4 of the crumbled feta.1.5 oz feta
- Mix well but gently, until everything is coated in dressing.
- Taste and season if needed.salt and pepper
- Garnish with the remaining feta, and enjoy!
Notes
- Watch the cook time: Chickpea pasta cooks fast – keep an eye on it so it stays firm.
- Rinse your pasta: Always rinse gluten-free pasta to stop the cooking and prevent sticking.
- Blend it smooth: Blend the dressing until smooth so the cottage cheese disappears into creamy goodness.
- Skip the salt: If using marinated artichokes, you can skip extra salt.
- Let it chill: This salad tastes even better after a short rest in the fridge.
- Use a big bowl: Use a large bowl to toss – pasta salads need space!
Storage instructions
- Fridge-friendly: Store in an airtight container in the fridge for up to 4 days.
- Toss before serving: Give it a quick stir to redistribute the dressing before eating.
- Add a splash: If it seems dry, mix in a little olive oil or lemon juice.
- Don’t freeze: The texture of gluten-free pasta and fresh veggies won’t hold up in the freezer.
Nutrition
Calories: 291kcalCarbohydrates: 31gProtein: 13gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 7mgSodium: 643mgPotassium: 170mgFiber: 8gSugar: 9gVitamin A: 895IUVitamin C: 24mgCalcium: 96mgIron: 4mg
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