Gluten Free Balsamic Pasta Salad

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Crunchy veggies, salty feta and a creamy balsamic dressing come together making this tasty and healthy gluten free Balsamic Pasta Salad the perfect dish to bring along to any potluck or backyard barbecue.

Whip this balsamic pasta salad up in 20 minutes and serve it cold for a flavorful side dish or add some chopped grilled chicken for a filling meal.

Why you’ll love Creamy Balsamic Pasta Salad

• This recipe has SO many fresh and wholesome ingredients! With fresh veggies, red onion, tomatoes, olives and basil, your tastebuds will be so happy, too!
• This recipe can be made with gluten free noodles, or you can make it with regular noodles as well depending on your preference.
• This is a great dish to take to a gathering or a bbq!
• This dish can be made in less than 30 minutes!

Ingredient Notes & Possible Substitutions

• Chickpea Rotini – I like using chickpea rotini in pasta salad because rotini holds up well and chickpea pasta adds extra protein and fiber making the pasta salad more blood sugar-friendly.
  *You can use regular pasta (if you do not need to follow a gluten-free diet) or regular gluten-free pasta as well. Other types of pasta that work well in pasta salad are farfalle, fusilli, and bow tie pasta.
• Yellow Bell Peppers – Any type of sweet bell pepper (orange, red or yellow) will work in this recipe.
• English Cucumber – English cucumbers can vary in size, but for this recipe you will want about 2 cups of chopped cucumber. You can also use 1 ½ regular cucumbers. If using regular cucumbers, you will want to peel and remove the seeds before chopping.
• Red Onion – If red onion is too sharp for your tastes, you can try substituting 2 small shallots. Shallots are slightly sweet and a little milder. 
• Black Olives – Kalamata olives can be used in place of black olives.
• Feta Cheese – You can purchase a block of feta and crumble yourself, it seems to hold up better in the salad. You can also substitute baby mozzarella balls or crumbled goat cheese.
  Dairy free cheese option–For those who cannot tolerate cow’s milk, traditional feta is made from sheep’s milk and may be a good option. There are also feta style “cheeses” made from almonds or cashews that can be made or purchased and may work as a dairy-free alternative. Because this salad is so flavorful the cheese can also be omitted without changing the recipe too much.
• Fresh Basil – Fresh basil can be replaced with ½ tbsp of dried basil.

Can I use regular pasta instead of gluten free pasta?

Absolutely! I would recommend the same type of pasta (rotini) but you do not have to use gluten free if you don’t follow a gluten free diet. If you make this with regular pasta it will last longer in the fridge and can also be prepped the night before.

How to serve this Balsamic Pasta Salad?

This pasta salad is best served cold and pairs well with a variety of dishes including ribs, steak, burgers, pulled pork sandwiches, or grilled chicken. You can also chop up some chicken and add it to the salad making it a filling and complete meal. 

What is the best pasta to use for pasta salad?

The best type of pasta to use for pasta salad is any type that has ridges, curves or spirals. The texture of the pasta allows it to pocket the creamy dressing making it flavorful without being soggy. Rotini, bow tie, farfalle, or fusilli are all great options.

Should you make pasta salad the night before?

I don’t recommend making pasta salad the night before. While leftovers will taste fine, the texture of this salad is best the day of. Make this salad about an hour before serving and allow it to chill in the fridge, if you have the time. 

How can I prep Balsamic Pasta Salad ahead of time?

It is best if you prepare the pasta the day of, because gluten free pasta has a different texture and consistency. If you are making this with regular pasta, you can prep it the day before and drizzle a little bit of olive oil on the pasta so they don’t stick together. I would not prep gluten free pasta the day before.

• You can dice the english cucumber, bell peppers, red onion, cherry tomatoes and shred the basil the day before and place in airtight containers.
• The Creamy Balsamic Dressing is a great dressing to keep on hand and lasts for up to 2 weeks in the fridge, so you can prepare this well in advance and also use for other things like my Strawberry and Goat Cheese Salad.
• The day of, while the pasta is cooking you can combine all the ingredients and mix them together once the pasta is ready.

How do you make gluten free balsamic pasta salad?

1. Boil the rotini according to the instructions on the package. Be careful not to overcook, it is best al dente. Once cooked, drain the pasta, rinse with cool water, and set it in the fridge to cool.
2. While the pasta is cooking, prepare the dressing and vegetables.
3. Dice the bell peppers removing the stems and seeds. Remove the ends from the cucumber, quarter it lengthwise and chop it into about ½ inch pieces. Peel and thinly slice half of a small red onion. Halve the cherry tomatoes.
4. Stack the basil leaves, roll them, and thinly shred them. Prepare the Creamy Balsamic Dressing according to the recipe instructions (you will need roughly the full dressing recipe yield, about 1 cup).
5. Place the rinsed pasta in a large serving bowl. Add the peppers, cucumbers, tomatoes, onion and olives, and toss. Add the crumbled feta and shredded basil and toss gently. 
6. Pour the Creamy Balsamic Dressing on the salad and mix well with a rubber spatula.
7. Serve immediately or store covered in the fridge and consume within 2 days for best quality.

Storage

This salad will store well for up to 2 days in an airtight container. The veggies will begin to lose their crunch and the pasta will become soggy the longer it is stored. It is best enjoyed fresh but will be safe to eat for longer than 2 days. Do not freeze.

Recipe Tips

• Avoid overcooking the pasta. If the pasta is too soft, it may stick together or break apart when the salad is tossed. Aim for al dente. 
• You can drizzle the pasta with a little olive oil after it is cooked to keep it from sticking together while it is cooling in the fridge.
• This salad is best served cold so make sure that the pasta is cool to the touch before tossing in the veggies to ensure they stay crunchy.
• This recipe has a large yield but can easily be scaled down if you do not have a crowd to feed. Simply halve the recipe to enjoy a smaller yield.
• If you have time, allow the pasta to chill for an hour in the fridge to bring out the flavors.
• While the pasta salad tastes most flavorful when chilled prior to serving, it tastes best made the day-of. Since it comes together so quickly, make it the day you plan to serve it.
• Taste and adjust! Before serving, feel free to adjust the ingredients to taste. Add more salty feta, a little more red onion, an extra drizzle of the creamy dressing or a splash of tangy balsamic vinegar to suite your preferences.