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.
Servings: 6 Servings
Calories: 291kcal
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: 291kcal | Carbohydrates: 31g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 7mg | Sodium: 643mg | Potassium: 170mg | Fiber: 8g | Sugar: 9g | Vitamin A: 895IU | Vitamin C: 24mg | Calcium: 96mg | Iron: 4mg