Let’s talk about the kind of salad that’s not just tossed together — it feels like summer, tastes like freedom, and works any day of the week. If you’re chasing a gluten free pasta salad that’s got some soul to it — creamy, punchy, colorful — this one’s it. No weak flavors, no soggy noodles. Just good food that knows how to show up.

What makes this one stand out?
Simple — fresh veggies, chickpeas with a little heft, and a dressing you’ll want to drizzle on everything. Plus, with gluten free pasta in the mix, no one’s left out. No dairy, no gluten, all joy.

1. Active Time: 15 min | Total Time: 30 min | Servings: 4
2. What You’ll Need

For the salad:

• 12 oz gluten free pasta (penne, rotini — anything with a good bite)

• 1 cup cherry tomatoes, sliced in half

• 1 small cucumber, diced sharp

• ½ red onion, sliced whisper-thin

• 1 bell pepper, chopped chunky

• 1 cup cooked chickpeas (home-cooked or canned, your call)

• ¼ cup black olives (totally optional, but a win)

• ¼ cup parsley or basil, chopped like you mean it

For the dressing:

• 3 tbsp olive oil

• 2 tbsp red wine vinegar

• 1 tsp Dijon mustard

• 1 garlic clove, minced fine

• ½ tsp dried oregano

• Salt and pepper, always to taste

3. Instructions

3.1 Getting Ready

Start by boiling that gluten free pasta. Don’t walk away — watch it like a hawk. Gluten free noodles go from perfect to mush in a blink.

Once it’s al dente, rinse it with cold water. That stops the cooking and sets you up for a solid base — cool, firm, ready for action.

While the pasta chills out, get your chopping board out. Slice, dice, tear herbs, snack on a few tomatoes if you must.

“The real trick to an unforgettable pasta salad? It’s not just the ingredients — it’s how alive they are.”

3.2 No Cooking, Just Mixing

This isn’t the time for heat — just bring it all together:

• In a big bowl, toss in your cooled pasta.

• Add chickpeas, veggies, and herbs.

• In a small bowl or jar, whisk the dressing until it emulsifies.

• Pour over the salad and toss with a wide spoon or your hands (yeah, it makes a difference).

• Let it chill in the fridge — 15 minutes minimum. That flavor needs time to flirt.

3.3 Serving It Up

Serve it cold, or let it warm just slightly if that’s more your vibe.

If you’re feeling extra, toss in a spoonful of hummus on the side — creamy, dreamy, and full of plant power.

4. Nutrition Facts (Per Serving, Approx. 1 Cup)

• Calories: 310

• Total Fat: 11g

• Saturated Fat: 1.5g

• Cholesterol: 0mg

• Sodium: 240mg

• Total Carbohydrates: 42g

• Dietary Fiber: 5g

• Sugars: 4g

• Protein: 9g

5. Tips + Twists You’ll Want to Try

Want to shake things up? These variations are where the real fun begins:

• Creamy Vibes: Add 2 tbsp vegan mayo or smooth cashew cream. Now you’ve got a creamy gluten free pasta salad that sticks in your memory.

• Italian Kick: Swap in sun-dried tomatoes, olives, and go wild with oregano. You’re halfway to Tuscany.

• Macaroni Mood: Use elbow pasta for a throwback gluten free macaroni salad feel. It hits differently.

• Mediterranean Style: Artichoke hearts and roasted red peppers = a whole new level.

Bonus Perks:

• Naturally dairy-free + egg-free

• Meal prep MVP

• Loved by adults and picky kids

• Impossible to mess up

“Call it your go-to, your staple, your ‘just bring the salad’ answer. It works. Every time.