Easy Gluten Free Pasta Salad for Weeknight Dinners
If you’re craving gluten free pasta salad that’s fresh, creamy, and perfect for easy weeknight dinners, look no further! Toss juicy tomatoes, fragrant basil, creamy ricotta, and crunchy pine nuts together, and in about 20 minutes, you’ve got a bowl of healthy deliciousness!
Why you’ll love this Gluten-Free Pasta Salad
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Gluten Free Pasta Salad Ingredients
Why Choose a Legume-Based Pasta?
If I had to pick a favorite ingredient from my dietitian’s bag of tricks, legume-based pastas would be at the top of my list!
These naturally gluten-free pastas—such as chickpea, lentil, edamame, or black bean—are nutritional game changers. They cook up just like regular pasta, but pack in double the protein and fiber to keep you satiated and feed your gut microbiome.
Some of my go-to legume-based gluten-free pasta brands include:
- Red Lentil Pasta: Explore Cuisine, Ancient Harvest, and Trader Joe’s
- Chickpea Pasta: Chickapea Organic and Banza Gluten Free
- Green Lentil Pasta: Explore Cuisine Organic, Ancient Harvest
How to make gluten-free pasta salad
- Cook the pasta. Follow directions on the box.
- Prep your veggies. Slice the tomatoes in half and lightly chop the basil.
- Assemble. Toss the warm pasta with tomatoes, basil, ricotta cheese, and pine nuts.
- Season to taste. Add salt and pepper to taste. Top with grated Parmesan cheese if desired.
Find the measurements and full recipe in the recipe card!
Dietitian’s Love (Nutrition) Notes
This gluten-free pasta salad has~430 kcal, 21 g protein, and 9 g fiber per serving when using legume-based pasta.
Fresh tomatoes and basil provide vitamin C and antioxidants. And olive oil and pine nuts are a good source of heart-healthy fats.
This recipe is gluten-free, vegetarian, anti-inflammatory, DASH, Mediterranean, and MIND diet friendly. See the full recipe card for low FODMAP instructions.
Serving & Storage Tips
- My family and I enjoy this gluten-free pasta salad right away. Typically, there aren’t any leftovers-LOL!
- If YOU have any leftovers, store them in a well-sealed container in the refrigerator for up to 3 days. Reheat before serving, as gluten-free pasta can become hard in the fridge.
- For serving: Enjoy alone or serve with a crisp green salad or fruit on the side.
Gluten Free Pasta Salad with Tomatoes, Basil, and Ricotta
Ingredients
- 8 ounces gluten free chickpea or lentil pasta
- 2 cups cherry or grape tomatoes, halved
- 1 cup chopped fresh basil
- 2 tablespoon extra virgin olive oil
- 1/2 cup ricotta cheese
- 1/2 cup pine nuts
- Salt and freshly ground black pepper to taste
- Parmesan cheese to taste, optional
Instructions
- Cook the pasta according to directions, and drain.
- While the pasta is cooking, slice the tomatoes in half and chop the basil and put both in a large bowl.
- Add the cooked pasta to the bowl with the tomatoes and bail, then stir in the olive oil, ricotta cheese, and pine nuts. Season to taste with salt and pepper.
- Serve immediately, or keep in the refrigerator until ready to serve.
Notes
- Low FODMAP Option: Make with corn/quinoa, brown rice, or other non-legume based pasta. Swap ricotta cheese for Parmesan or another low FODMAP cheese. If you are sensitive to cherry tomatoes, cut back on the amount or use regular tomatoes (chopped) which are lower in FODMAPs.
- Vegan Option: Omit ricotta or make with vegan ricotta, nutritional yeast, or any other favorite vegan cheese.
- Swaps: Feel free to substitute with any cheese, herbs/green leafy veggies, and nuts or seeds you have on hand.
- Serving suggestion: Fresh fruit and a simple green salad.
Nutrition
Did you make this recipe?
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