Zesty Gluten Free Pasta Salad
Pasta and salad, are without question two of my favorite foods. Combine them and you have in my opinion the perfect dish.
Especially in the summertime when the higher temperatures make eating hot meals a bit less enjoyable. In fact, once the summer months arrive, a large salad becomes my main meal of the day. I like to have variations to choose from. As well as options to make sure that the salad is hearty enough to keep me satisfied. In fact, this zesty gluten-free pasta salad is perfect for all that! In the summer months, I bring this pasta salad to potlucks as a side dish, as well as to picnics and beach days. I also like to pack it for my children’s school and daycare lunches. And even though it’s gluten-free, people can never tell the difference unless I say something. Lastly, this salad will keep well in the refrigerator for a few days which makes it an easy option for a quick lunch or meal. Without further ado, here’s how I make this gluten-free pasta salad.
Zesty Gluten-Free Pasta Salad
Gluten-Free Pasta Salad Ingredients
- 12 oz Gluten-free pasta (this brand is my favorite)
- 1 zucchini (chopped into small 1/4 inch cubes)
- 2 cups small broccoli florets
- 1 can of artichoke hearts
- 1.5 cups or 1 can of kidney beans
- 1 cup corn (fresh or frozen)
- 1 can of jackfruit
- 1/4 of a red onion
- 1 can of black olives. (or green)
- 1/2 cup olive oil (plus 2 Tbsp for cooking)
- 3 lemons
- 1/4 cup nutritional yeast
- 1 tbsp Italian seasoning
- 2 tbsp lemon pepper
- salt to taste
- black pepper to taste
- 3 tbsp parsley for garnish
- Bring a large pot of cold water, about 3 quarts, to a rolling boil. Add in some salt as desired. Next, pour the pasta into the boiling water and cook on high heat for around 10-12 minutes. If your particular brand of pasta has different cooking instructions, then follow those. Cook the pasta until slightly al dente. Overcooked pasta will turn into a mushy mess. I prefer to use glute-free rotini or penne pasta for this dish.
- Once the pasta is done cooking, strain it and set it aside.
- Add 2 tbsp of olive oil to a frying pan over medium heat. Add the zucchini, broccoli, corn, lemon pepper, and Italian seasoning. Then lightly cook the veggies while frequently stirring, until just tender. You also don’t want the veggies to be overcooked and mushy.
- Add the veggies to the cooked gluten-free pasta in a large bowl. Next add in the sliced olives, chopped artichoke hearts, chopped jackfruit, red beans, and onions.
- Pour on the olive oil, lemon juice, nutritional yeast, salt, pepper, and minced parsley. Mix the pasta well until it’s evenly dressed.
- Serve the pasta warm or put it in the refrigerator for a few hours and serve cold.
The various ways to make this pasta salad are pretty much endless. You can add other veggies like baby corn, bell pepper, or cherry tomatoes. Dairy-free feta cheese and pine nuts are also nice additions.
You can save time by trying your favorite Italian dressing on the salad. Or another option for this salad is to make the salad the same as above but instead of using the salad dressing, use the pesto from this recipe.
After making the switch to a vegan gluten-free diet I had to relearn how to cook all my favorite foods. It took a little while, but I’m always up for a challenge. I’m happy to say that some dishes, like this one, I actually think are way better.
If you follow along on Instagram I’m sure you’ll be seeing this dish in my stories all summer long. Lastly, if you also give this recipe a try let me know how you like it in the comments below!