This gluten free pasta salad is ALWAYS a crowd pleaser! I always have at least 5 people ask me for this recipe when I bring it to a summer BBQ. This gluten free pasta salad is loaded with chickpea-based pasta, crunchy veggies, italian seasoning, cheese, salami, pepperoni and tossed together with a homemade vinaigrette dressing.
I always look for simple, affordable ingredients that are easily found at your local grocery store when creating a recipe! This chickpea pasta salad is the perfect side dish for a summer BBQ, picnic or cook out, just like my cucumber Mediterranean salad and my dairy free caesar salad.
WHY YOU’LL LOVE THIS RECIPE
- This gluten free pasta salad recipe makes for the perfect summer comfort food! Pasta salad is always my favorite part of the summer! It makes for a great side dish at summer BBQs! I love bringing this to a summer get together because no one ever knows it is actually gluten free and I get to safely enjoy it!
- The best part about this chickpea pasta salad recipe is that it is a one bowl meal…which means only one bowk to make it and serve it so the clean up is easy! My ideal situation since I hate doing dishes.
- This recipe is allergy friendly. You can use gluten free pasta like I did for gluten free pasta salad. You can use dairy free cheese for an easy dairy free recipe!
ingredients & substitutions
Gluten free pasta: I used a gluten free, chickpea based pasta here because it is high in protein. The higher protein the pasta is the higher protein the gluten free pasta salad will be. Click here to shop the exact pasta I used.
Mozzarella: I like to use the Mozzarella balls when making a pasta salad but you can also use chopped or shredded Mozzarella. If you are vegan, you can use vegan mozzarella cheese in this chickpea pasta salad recipe.
Red peppers: I used roasted bell peppers in this recipe. You can roast the peppers in the oven until they are charred. or use chopped jarred roasted red peppers. Click here to shop the exact jar of roasted red peppers I used.
Pepperoni: Adds to the protein in this recipe. Pepperoni or turkey pepperoni works great.
Salami: Adds to the protein in this recipe. You can always use proscuitto or ham instead.
Olives: I like to use olives that are typically cured in brine or oil and have a salty flavor to elevate the gluten free pasta salad flavors.
directions
Step 1
Boil water. Cook the pasta according to box directions.
Step 2
Rinse with cold water. Drain and set aside.
Step 3
In a bowl combine all the topping ingredients. Dress with oils.
Step 4
Add pasta. Mix together are refrigerate for 1 hour before serving.
How do I make the dressing:
This gluten free pasta salad recipe has a homemade dressing made from olive oil, red wine vinegar and balsamic vinegar that is hands down one of my favorites. It reminds me of the dressing you add to an italian hoagie. You can swap out the olive oil for avocado oil. You can also use an italian salad dressing in place of the homemade vinaigrette.
Why is my pasta mushy?
Gluten free pasta is hard to work with! I always suggest cooking your gluten free pasta 1 minute less than the box suggests to get an al-dente pasta. That way, when it sits in the dressing it doesn’t get mushy. Be sure to also salt the water before adding your pasta! The more salt the better! After the pasta is done cooking, I drain and then rinse the pasta with cold water to immediately stop the pasta from cooking any more.
How can I make this gluten free pasta salad recipe vegetarian?
If you are vegetarian, you can use vegan pepperoni, and salami or omit it all together. Some of the protein in this chickpea pasta salad comes from the meat but some also comes from the high protein pasta, so you won’t be omitting all the protein.
Can this pasta salad be made dairy-free?
Absolutely! The easiest way to make this gluten free pasta salad dairy free is to use your favorite dairy free cheese substitute or just omit the cheese altogether.
How do I serve and store the gluten free pasta salad recipe?
To serve, I chill the gluten free pasta salad recipe in the refrigerator for at least 30 minutes before serving. The colder the better if you ask me!! Plus, chilling allows the flavors to blend and the salad to come together. chickpea pasta salad is one of my favorite dishes to make ahead and pack for a on-the-go lunch or bring a summer bbq. It is satisfying for a full meal on its own or delicious as a side at a BBQ.
The gluten free pasta salad can be stored in the refrigerator for up to 3 days. To store the pasta salad, place it in an airtight container.
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Gluten free Pasta Salad
Ingredients
- 2-3 cups Gluten free pasta chickpea based
- 1 cup Mozzarella balls
- 1/4 cup Roasted red peppers
- 1/4 cup Pepperoni or turkey pepperoni
- 1/4 cup Salami
- 1/4 cup Artichokes
- 1/4 cup Red onion
- 1/4 cup Olives
- 1/2-3/4 cup Olive oil
- 1/4 cup Red wine vinegar
- 1/8-1/4 cup Balsamic
- 2-4 tbsp Italian herb seasoning
Instructions
- Cook the pasta: Follow the instructions on the package to boil the gluten-free chickpea pasta. Once it’s cooked, drain the water and rinse the pasta with cold water. Set it aside.
- Prepare the mix-ins: While the pasta cools, chop the roasted red peppers, pepperoni, salami, artichokes, red onion, and olives into bite-sized pieces. If you’re using mozzarella balls, leave them whole or cut them in half.
- Make the dressing: In a small bowl, mix the olive oil, red wine vinegar, balsamic vinegar, and Italian herb seasoning.
- Combine everything: In a large bowl, add the cooled pasta and all the chopped ingredients. Pour the dressing over everything and stir until it’s all well mixed.
- Chill before serving: Cover the salad and put it in the fridge for at least 1 hour so the flavors can blend. Then it’s ready to enjoy!
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