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Gluten-Free Pasta Salad Cold Summer Version
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
servings
Calories
450
A refreshing and easy gluten-free pasta salad perfect for summer gatherings, packed with fresh vegetables, proteins, and herbs.
Ingredients
Pasta
200
grams
gluten-free pasta
(Cooked to al dente)
Vegetables
150
grams
cherry tomatoes
(Chopped)
100
grams
cucumbers
(Chopped)
100
grams
bell peppers
(Chopped)
100
grams
corn
(Cooked or canned)
Cheese & Proteins
50
grams
feta cheese
(Crumbled)
100
grams
mozzarella pearls
50
grams
goat cheese
(Optional, crumbled)
1
cup
chickpeas
(Rinsed and drained)
150
grams
grilled chicken
(Shredded)
1
can
tuna
(Drained)
Dressing
3
tablespoons
olive oil
2
tablespoons
lemon juice
1
teaspoon
Dijon mustard
to taste
salt
to taste
pepper
1/4
teaspoon
garlic powder
Fresh herbs
a handful
parsley, basil, dill, chives
(Chopped)
Instructions
Cook gluten-free pasta to al dente, then rinse under cold water.
Chop vegetables and fold in proteins.
Whisk together dressing ingredients and toss with pasta and veggies.
Toss to coat, then chill for 30 minutes to 2 hours.
Top with fresh herbs and optional cheese before serving.
Notes
Adjust seasoning to taste and add more herbs for extra flavor.
Calories:
450
kcal
Cost:
$15
Course:
Salad
Cuisine:
International
Keyword:
Gluten-Free, Pasta, Summer