📝 Introduction.

I made this pasta salad the other day when my friends were over. I didn’t feel like cooking anything, so I looked in my fridge in the kitchen and saw a few slightly wilted vegetables and a box of gluten-free pasta that my sister had left here last week. Anyway, about twenty minutes later, I had made the best pasta salad I’ve ever made.

One thing that made me really happy was that my friend Jake, who usually doesn’t eat anything unhealthy, finished three servings and asked me for more. It all comes together really quickly; you can make it in half an hour. It’s gluten-free, but no one will know it because this pasta salad tastes great—no weird texture. No compromises. A nice, thick pasta salad that’s perfect for anyone.

💡 Why You’ll Love This Recipe.

Budget-friendly: You can feed 8 people for less than $12.

You can customize it however you like: change up the veggies, change up the protein, use whatever you have on hand to add more flavor.

Great for long-term meal prep: It stays delicious in the fridge for days without spoiling, making it perfect for grab-and-go lunches.

Quick and easy: With a few simple steps and basic tools, this pasta salad is ready in about 20 minutes.

📊 Recipe Overview.

Detail Information.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 8 servings

Calories: 285 per serving

Estimated Cost: $10-$12 USD

🧂 Ingredients & Substitutes.

Let’s talk about the ingredients – because what you choose really matters here.

1. Grab 1 pound of gluten-free rotini or fusilli. Barilla GF and Banza are two of my favourites. The spiral shape of the noodles traps the dressing in their small grooves, giving you full flavour with every bite. Don’t use straight noodles for this recipe, because they won’t hold together as well.
2. For the vegetables: 1 cup chopped cherry tomatoes, 1 cup diced English cucumber, ½ cup sliced ​​black olives, ¼ cup diced red onion, and ½ cup diced bell pepper. You can use any color you like – but I use orange for extra sweetness.
3. To make the dressing: You’ll need ⅓ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard (check the label; some are naturally gluten-free), 1 minced garlic clove, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper.
4. Quick substitutions: If you want to go dairy-free, add some diced avocado instead of the feta—it adds creaminess and richness. Suppose you don’t like olives, use roasted artichoke hearts. For more protein, add a can of drained chickpeas or some chopped grilled chicken.

Full ingredients list:

• 1 lb gluten-free rotini or fusilli pasta
• 1 cup cherry tomatoes, halved
• 1 cup English cucumber, diced
• ½ cup black olives, sliced
• ¼ cup red onion, thinly sliced
• ½ cup bell pepper, diced
• ⅓ cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅓ cup crumbled feta cheese
• Fresh basil leaves, torn

🔪 Kitchen Tools Required.

• Large pot for boiling pasta
• Colander for draining
• Large mixing bowl
• Small jar or bowl for dressing
• Whisk
• Sharp knife and cutting board
• Measuring cups and spoons

👩‍🍳 Step-by-Step Guide to Making Pasta Salad.

Step 1: Boil the pasta.

Fill a large pot with water and a pinch of salt, bring to a boil, add the pasta, and cook according to the package directions. Check the seasoning a minute before serving, as gluten-free pasta can go from perfect to mushy in a hurry.

Step 2: Drain and cool immediately.

Put the cooked pasta in a colander and rinse under cold running water for about 30 seconds, shaking off any excess water. This will stop the pasta from cooking unnecessarily and keep it firm for the recipe.

Step 3: Prepare your vegetables.

While the pasta is cooling, cut your cherry tomatoes in half, chop the cucumber into small pieces, and finely chop the red onion. If your olives are whole, pit them and cut them in half. For a uniform bite, cut all the vegetables into the same size.

Step 4: Make the dressing.

Take a small bowl and add olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt and pepper, and beat well for about 30 seconds until it thickens a little. If it seems too soft, add a little more vinegar.

Step 5: Mix everything.

First, put the cooled pasta in a large bowl, then add the chopped vegetables, olives, and crumbled feta. Now pour the dressing over it all and use a slightly larger spoon to mix until each piece of pasta is well coated.

Step 6: Let it marinate.

At this point you need to be patient, cover the bowl, and let it cool for about 30 minutes; an hour is even better. If you can wait overnight, you can have a very tasty pasta salad.

Step 7: Taste and serve.

Before serving, taste the salad again. Because it may need a little salt or a little olive oil. If you feel it tastes good with no flaws, add some fresh basil or oregano and serve.

 Watch the video below for a visual walkthrough of each step.

💡 Pro Cooking Tips.

Don’t overcook pasta – Gluten-free noodles are not like regular wheat pasta; they break down quickly, so cook them a minute less than the package indicates. They will soften a little as they cool.

Add more salt to the pasta water – Gluten-free pasta doesn’t absorb flavor as easily as regular pasta, so add a little more salt.

Serve at room temperature – It can lose flavor when cold, so for the best flavor, take it out of the refrigerator 20-30 minutes before serving.

🥗 Healthier Swaps & Variations.

Make it Healthier:

Use whole-grain gluten-free pasta for extra fibre.
Swap half the mozzarella for chickpeas for plant-based protein.
For a creamy, low-calorie dressing, swap half the olive oil for Greek yogurt.
Add more vegetables and reduce the pasta by 25%.

Flavor Twists:

Greek-style: Add artichoke hearts, pepperoncini, and a sprinkle of za’atar.
Italian-style: Toss in salami, mozzarella pearls, and fresh basil, then drizzle with balsamic.
Southwest-style: Black beans, corn, cilantro, jalapeño, and a lime-cumin dressing.
Protein-packed: Grilled chicken, shrimp, or crispy chickpeas turn this into a full meal.

🥡 Storage & Meal Prep.

Refrigerate: Store in an airtight container for up to 4-5 days; the second day will taste better than the first. If it seems dry before serving, add a little olive oil and mix well.

Freezer: Skip it. The vegetables will become soggy and sad. The pasta will also not last. Keep this fresh or refrigerated.

Meal prep tips: Make more on Sunday and portion it into individual containers for easy lunches throughout the week. For maximum freshness, pack the dressing separately and pour it just before serving.

🍴 Serving Suggestions.

This pasta salad goes perfectly with the others.

• Grilled chicken or steak for a complete meal
• BBQ ribs or pulled pork at summer cookouts
• Sandwiches and wraps for an easy lunch spread
• As a main dish, topped with rotisserie chicken, canned tuna, or grilled shrimp

📌 Conclusion.

So now you have a fresh, delicious gluten-free pasta salad you can make in under 30 minutes. No strange ingredients or complicated steps. A delicious meal that’s perfect for busy weeknights and weekend parties.

Once you make it, you’ll be making it again.

Now I want to ask you! Have you tried this recipe? What vegetables did you add? Let me know in the comments below. If you like it, save this recipe so you can find it whenever that pasta salad craving strikes.

Check more recipes on our homepage: TastyRecipeZone

(Some images in this article were generated using AI.)

❓ FAQs

1. Question: What are the best gluten-free pastas for pasta salad?
   Answer: Look for rice- or corn-based rotini and fusilli. Brands like Barilla Gluten-Free, Tinquiada, and Jovial hold their shape well. Don’t go for very thin noodles, as they will go soggy too quickly.
2. Question: Can I make this pasta salad ahead of time?
   Answer: In fact, it tastes even better after a few hours in the refrigerator. Make it the night before a party so the flavours have time to meld.
3. Question: How do I keep gluten-free pasta from getting sticky?
   Answer: Immediately after draining, rinse it in cold water. This will wash away any extra starch that might be causing the lumps. Then toss it with a little olive oil to be on the safe side.
4. Question: Is this pasta salad dairy-free?
   Answer: Not as listed — it does contain feta cheese. But you can easily swap it out for dairy-free feta, or skip the cheese altogether.
5. Question: How long does gluten-free pasta salad last in the refrigerator?
   Answer: When stored properly in an airtight container, it will stay fresh for 4-5 days. You can toss the leftovers and drizzle with a little olive oil before serving.