Gluten Free Pesto Pasta Salad
A bold and fresh gluten free pesto pasta salad packed with vibrant vegetables and coated in rich basil pesto. This healthy cold pasta salad is perfect for meal prep, potlucks, and quick summer meals.
Servings: 4 servings
Calories: 400kcal
Cost: 3
Equipment
- large pot
- colander
- mixing bowl
- knife
- cutting board
- spoon
Ingredients
- 12 oz gluten free pasta (chickpea or corn-quinoa)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 4-6 marinated artichoke hearts, quartered
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup basil pesto
- 1 tbsp olive oil
- 1 tbsp reserved pasta water
- 1/4 cup Parmesan or vegan Parmesan
- 1/2 lemon, juiced
- 1/4 cup toasted pine nuts
- salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook gluten free pasta until just al dente, about 1 minute less than package instructions.
- Reserve 1/4 cup pasta water, then drain pasta and rinse briefly under cold water. Let cool.
- Prepare vegetables by halving tomatoes, dicing cucumber, quartering artichokes, and chopping sun-dried tomatoes.
- In a small bowl, mix pesto with olive oil and reserved pasta water until smooth.
- In a large bowl, toss cooled pasta with two-thirds of the pesto dressing until evenly coated.
- Add vegetables and toss gently to combine.
- Add Parmesan and lemon juice, then toss again. Adjust seasoning with salt and pepper.
- Refrigerate for at least 1 hour. Before serving, mix in remaining pesto and top with toasted pine nuts.
Notes
Use chickpea or corn-quinoa pasta for best texture. Do not over-rinse pasta to help pesto cling properly. Reserve some pesto to refresh before serving. Add lemon juice at the end to keep flavors bright and vibrant.