Best Gluten Free Pasta Salad Recipes

BARILLA® GLUTEN FREE ELBOWS PASTA SALAD WITH BASIL PESTO, EGGPLANT & PARMIGIANO CHEESE

Steps:

• Preheat oven to 425 degrees F (215 C).
• Bring a large pot of water to a boil, season with salt.
• Cook pasta 1 minute less than package directions.
• Drain pasta and toss with 1 tablespoon of olive oil in a large mixing bowl.
• Place pasta on a sheet tray to cool down.
• Season eggplant with 1 tablespoon of olive oil, add salt and pepper to taste.
• Roast eggplant in the oven for about 10 minutes, or until golden brown, then remove from the oven and cool down.
• Combine basil, pine nuts, salt and pepper in a blender, pulse for 5 seconds.
• Drizzle in remaining 6 tablespoons olive oil then add ice cubes and puree.
• Remove pesto from the blender and transfer to a large bowl.
• Add lemon juice, pasta, and eggplant to pesto, toss to combine.
• Top with shredded Parmigiano cheese before serving.

BARILLA® GLUTEN FREE LOX PASTA SALAD

Steps:

• Bring a large pot of water to a boil. Cook pasta according to package directions.
• Drain pasta and toss with olive oil in a bowl. Let cool for 5 minutes.
• Combine pasta with all remaining ingredients. Garnish with hard boiled eggs.
• Serve immediately, do not chill.

GLUTEN-FREE CHICKEN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add elbow pasta to the boiling water and cook, stirring for the first 2 minutes and occasionally thereafter, until tender yet firm to the bite, about 8 minutes total or according to package directions. Drain and rinse with cold water to stop cooking. Transfer to a large bowl.
• Spread 1/4 cup mayonnaise on top of the cooked pasta and add chipotle ranch dressing. Mix throughout to keep pasta from sticking. Add chicken breast meat, green onions, mushrooms, olives, celery seed, dill, onion powder, and thyme. Gently stir together with the pasta. Add remaining mayonnaise to desired consistency. Add grape tomatoes and mix gently, being careful not to break any. Refrigerate until chilled, about 30 minutes.

BARILLA® GLUTEN FREE ELBOWS PASTA SALAD WITH YELLOW CHERRY TOMATOES, FRESH OREGANO & BABY MOZZARELLA

Steps:

• Bring a large pot of water to a boil, season with salt.
• Cook pasta 1 minute less than package directions.
• Drain and toss pasta with 1 tablespoon of olive oil in a large mixing bowl.
• Place pasta on a sheet tray to cool down.
• Combine mustard with lemon juice and zest in a separate large mixing bowl.
• Drizzle in the remaining olive oil slowly to make a creamy dressing, season with salt and black pepper.
• Add pasta, tomatoes and mozzarella, stir to combine.
• Fold in the chopped oregano before serving.

GLUTEN FREE ELBOWS PASTA SALAD WITH PESTO AND EGGPLANT

Steps:

• Preheat oven to 425 degrees F.
• Bring a large pot of water to a boil, season with salt. Cook pasta 1 minute less than packaged directions. Drain pasta and toss with 1 tablespoon of olive oil in a large mixing bowl. Place pasta on a sheet tray to cool down.
• Season eggplant with 1 tablespoon of olive oil; add salt and pepper to taste. Roast eggplant in the oven for about 10 minutes, or until golden brown, then remove from the oven and cool down.
• Combine basil, pine nuts, salt and pepper in a blender, pulse for 5 seconds. Drizzle in remaining olive oil then add ice cubes and puree.
• Remove pesto from the blender and transfer to a large bowl. Add lemon juice, pasta, and eggplant to pesto, toss to combine. Top with shredded parmigiano cheese before serving.

GLUTEN-FREE PASTA SALAD

Steps:

• 1. Boil gluten-free pasta according to package directions and drain.
• 2. In a large mixing bowl, place cooled pasta, halved tomatoes, Feta cheese, salami, chopped basil, chopped bell pepper, and halved black olives.
• 3. Toss together.
• 4. Add chopped green onions and toss.
• 5. In a small bowl, whisk together dressing ingredients.
• 6. Pour over pasta salad and toss together well. You can add artichoke hearts if desired too.

GLUTEN FREE ELBOWS TOMATO & MOZZARELLA PASTA SALAD

Steps:

• Bring a large pot of water to a boil; season with salt. Cook pasta 1 minute less than packaged directions. Drain and toss pasta with 1 tablespoon of olive oil in a large mixing bowl. Place pasta on a sheet tray to cool down.
• Combine mustard with lemon juice and zest in a separate large mixing bowl. Drizzle in the remaining olive oil slowly to make a creamy dressing; season with salt and black pepper. Add pasta, tomatoes and mozzarella, stir to combine.
• Fold in the chopped oregano before serving.

GLUTEN FREE PASTA SALAD

Steps:

• Cook pasta according to package directions (about 10 minutes in boiling water until al dente).
• Whisk together olive oil, lemon juice, salt, pepper, oregano and set aside.
• Cool pasta in cold water and drain well.
• Add remaining ingredients to a large bowl and mix well.
• Add olive oil mixture and mix well.
• Serve immediately or let marinate overnight in tight container.
• Note: To toast the pine nuts, pre-heat a skillet over medium heat. Add pine nuts and stir occasionally until lightly browned.