This quick and easy Gluten-Free Pasta Salad with veggies is the perfect easy lunch recipe. It’s also great for potlucks and parties. This recipe is made gluten-free with dairy-free options.

bowl of gluten-free pasta salad with cheese, tomatoes, and parsley

Simple and fresh, this Gluten-Free Pasta Salad with veggies makes a filling and satisfying meal or side dish. It’s the perfect combination of comforting and healthy.

Salty feta, flavorful artichokes, meaty mushrooms, and sweet cherry tomatoes come together for a drool-worthy veggie pasta salad that you can serve at room temperature or chilled.

Why You Need This Recipe

  • It’s a delicious way to eat your veggies! If you’re looking for more ways to pack in heart-healthy vegetables, this recipe is perfect for you. You can also add in other fresh produce you have on hand, such as chopped sweet bell peppers or broccoli florets.
  • It makes delicious leftovers and tastes good cold. I love delicious leftover pasta salad because you get a fantastic meal with absolutely no work.
  • It’s gluten free! Check out my guide to the best gluten-free pasta brands if you’re unsure which ones taste great.

Key Ingredients

photo with ingredients for gluten-free pasta salad.

Gluten-free pasta is the hearty base of this pasta salad. You can use your favorite type of pasta and favorite brand. I used Tinkyada brown rice pasta.

Feta adds a creamy and salty finish that complements the sautéed veggies perfectly. My dairy-free and vegan friends can use a dairy-free feta option, or just leave it out.

Marinated artichoke hearts add an acidic bite which pairs well with the creaminess of the feta cheese.

Vegetables including cherry tomatoes, diced onion, button mushrooms, and artichoke hearts bulk up this pasta with tasty feel-good nutrients! Feel free to also add red onion if you like it.

Recipe Steps

photo with process shots on how to make pasta with veggies

Step One

In a large pot bring the water to a boil. Carefully add the pasta and sea salt then cover with a lid.

While the pasta is cooking, heat the olive oil in a skillet over medium heat.

Step Two

Add the vegetables and garlic and cook until they start to soften. Turn off the heat and set aside.

Once the pasta is done, carefully drain the water.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Step Three

Transfer the pasta to a large bowl and add the cooked vegetables and balsamic vinegar.

Step Four

Toss the pasta and veggies together with the extra olive oil and feta. Serve warm, at room temperature, or chilled.

I hope your whole family loves this vegetarian gluten-free pasta dish.

gluten-free pasta salad with veggies and cheese.

Recipe Tips & Substitutions

  • Gluten-free pasta can be a little trickier to cook than regular pasta. If it’s overcooked it gets mushy which is why it’s always best to check for doneness a few minutes early rather than later. You want the pasta to be al dente, cooked but still a little firm.
  • Don’t let the pasta sit in a bowl by itself or it will stick together. Add the vegetables and other ingredients as soon as the pasta is done cooking.
  • If you’re on a dairy-free diet, look for a dairy-free feta option in the refrigerator section of your local health food store. Or, just leave out the cheese in this recipe. You can also try this Gluten-Free Vegan Pasta recipe.
  • Store the pasta salad covered in the refrigerator for up to 4 days.

Recipe FAQs

What is gluten-free pasta made of?

It depends on the type of the pasta and brand you are purchasing. Gluten-free pasta can be made from brown rice, chickpeas, millet, buckwheat, corn, or beans. Each one has different ingredients and therefore nutritional value. Check the package’s ingredient list to know exactly what’s in the pasta.

Does gluten-free pasta take longer to cook?

Each type of gluten-free pasta will cook differently. Check the package instructions and be sure to check for doneness earlier than it says to. Overcooked gluten-free pasta has a tendency to become mushy and gummy.

Can I use regular pasta in this recipe?

If you don’t need to follow a gluten free diet you can substitute regular pasta for gluten-free pasta in this recipe.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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gluten-free vegetable pasta salad with cheese.

Gluten-Free Pasta Salad with Veggies


Description

This quick and easy Gluten-Free Pasta Salad is the perfect easy lunch recipe. It’s also great for potlucks and parties. This recipe is made gluten-free with dairy-free options.


Ingredients

Units Scale
  • 6 cups water (to cook the pasta)
  • 1 8ounce package gluten-free pasta (rotini, elbows, shells, spaghetti, or penne)
  • 1 teaspoon sea salt (for pasta water)
  • 2 tablespoons olive oil, divided
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1 cup button mushrooms, sliced
  • 1 cup cherry tomatoes, halved
  • 6 ounces marinated artichoke hearts, drained and coarsely chopped
  • 1 tablespoon balsamic vinegar
  • 4 ounces feta cheese, crumbled (use vegan feta cheese for dairy-free diets)

Instructions

  1. In a large stock pot, bring the water to a rolling boil. Carefully pour in the pasta and sea salt and cover the pot.
  2. Turn the heat to medium-low and simmer for 8-9 minutes, or according to the directions on the package.
  3. While the pasta is cooking, heat one tablespoon of olive oil over medium heat in a large skillet. Add the onion, garlic, mushrooms, tomatoes, and artichoke hearts, and cook for 3-4 minutes, or until the vegetables have softened. Turn off the heat and set the skillet aside while the pasta finishes cooking.
  4. When the pasta is done cooking, carefully drain it in a colander and rinse it with cold running water.
  5. Transfer the cooked and drained pasta to a large serving bowl. Add the cooked vegetables, balsamic vinegar, remaining one tablespoon of olive oil, and feta to the pasta.
  6. Stir gently. Serve immediately or cover and chill in the refrigerator before serving.

Notes

  1. Gluten-free pasta can be a little trickier to cook than regular pasta. If it’s overcooked it gets mushy which is why it’s always best to check for doneness a few minutes early rather than later.
  2. Check out my guide to the best gluten-free pasta brands if you’re unsure which ones taste great.
  3. Store the pasta salad covered in the refrigerator for up to 4 days.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Mediterranean

Keywords: pasta with vegetables, clean eating pasta salad, gluten-free pasta dish

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