Classic Gluten Free Pasta Salad | Fresh & Light Homemade Dressing

what's in it

Recipe Ingredients

Especially since this recipe is so adaptable, let's talk about why I like to use each of the ingredients below. That way, if you want to swap some out, you'll know just what you're looking to replace.

• Green goddess salad dressing – Green goddess dressing is a creamy mayonnaise-sour cream mixture that's blended with tons of fresh parsley or basil. I really prefer parsley since it complements the other flavors without overpowering them, like basil tends to do. Make it up to 2 weeks ahead of your sour cream is really fresh.
• Gluten free pasta – Packaged, boiled gluten free pasta tends to harden once it's chilled, but there is one pasta brand that rises above all others: Rummo brand gluten free (affiliate link). I like their fusilli shape, since it holds the dressing really well, and doesn't get mushy or hard as it sits.
• Grape tomatoes – I avoid slicing grape tomatoes in half since, once they're cut, they begin to wilt and lose their crisp freshness as the salad marinates. You can use chopped larger tomatoes if that's all you have, but add them right before serving.
• Sweet bell peppers – A rainbow of sweet bell peppers add lots of bright, sweet, crunchy flavor. I try to avoid green peppers, though, since they're less sweet and tend to be harder to digest.
• English cucumber – Using English cucumber, the kind without seeds, is what allows us to add lots of crunch, without adding all the moisture of a regular cucumber and its wet seeds. I prefer to peel the cucumber before chopping it, but the skin is quite thin and edible if you prefer to leave it on.
• Chopped green onions – Also known as scallions, these are really mild onions that add a bit of bite to your salad.
• Mozzarella pearls – Packed in water, these tiny little bite-sized balls of fresh mozzarella cheese add a rich creamy little bite that mixes effortlessly throughout the whole pasta salad. If you only have larger balls or a block of mozzarella, just cut it into small bite-sized pieces before adding it to the salad.
• Parmigiano-Reggiano cheese – Just a couple ounces of grated Parmigiano-Reggiano cheese add so much rich depth of flavor to this pasta salad. Grate a little more and allow your guests to sprinkle their serving with more cheese on top.
• Parsley – The green goddess dressing already has lots of fresh parsley blended into it, but I still like to add a bit extra on top for the bright color and textured flavor. I always prefer flat-leaf parsley to curly leaf, since it's much more flavorful.

My Pro Tip

Expert Tips

Don't overcook your gluten free pasta

Overcooked or overhandled gf pasta tends to fall apart, so make sure you're cooking your pasta to an al dente texture. If you're not sure whether or not your pasta is cooked through, bit a piece in half. If you can see dry pasta in the other half, it's not done.

Cut your veggies into bite-sized pieces

No one wants to have to cut their pasta salad with a fork and knife! Plus, you want every bite of this amazingly flavorful pasta salad to have almost every element in it.

Let your pasta salad sit for more flavor

Let your salad marinate in the dressing for at least an hour at room temperature, covered, before serving it so the pasta soaks up all that flavor. Taste your salad right before you serve it, and add an extra pinch of salt if it tastes at all flat.

Toss the gf pasta salad before serving

After your dressed salad has marinated for about an hour, or a bit less, use two large forks/spoons or salad tines to toss the mixture gently once more. You'll redistribute the dressing that's fallen to bottom of the bowl and make sure every bite has tons of flavor.

Make some extra dressing for later

This salad calls for a big batch of green goddess dressing, but that doesn't mean that you won't want a bit more on the side. Or try marinating some chicken in extra dressing, then grilling it and serving it on top for a fresh, bright, and satisfying meal.

substitutions

Ingredient substitutions

Dairy free

There's dairy in the cheeses added to this pasta salad, and the sour cream in the green goddess dressing. You can replace the cheeses with dairy free cheese (Violife brand is really good), and use dairy free sour cream or nondairy Greek-style yogurt instead of sour cream.

You can also leave out the cheeses entirely, and replace them with a sprinkling of nutritional yeast for a “cheesy” flavor and add cooked cooked protein for more flavor and heartiness. Instead of green goddess dressing, try a simple vinaigrette dressing in its place (a basic vinaigrette is made with a 3 to 1 oil to acid ratio).

Customizing your salad

Think of the elements of this pasta salad as falling into 4 categories: chopped fresh vegetables, gluten free pasta, cheese, and dressing. As long as you keep them in the same proportions indicated here, you can replace almost anything with something else in the same category (except for the pasta, since this is pasta salad!):

• Top your pasta salad with sliced grilled chicken or steak, or gluten free coconut shrimp for a hearty, satisfying meal
• Replace the bell peppers, tomatoes, green onions, cucumber, and tomatoes with carrots, celery, jalapeño peppers, jicama, baby corn, sugar snap peas, black olives, red onion, and/or even raw broccoli or cauliflower florets. Just make sure everything is bite-sized!
• Replace the green goddess dressing with ranch dressing, a simple vinaigrette Italian dressing for a classic pasta salad, or caesar salad dressing (find recipes for all these gluten free salad dressings here on the blog).
• Replace the mozzarella cheese pearls and/or Parm with a cubed semi-hard cheese like Monterey jack, white cheddar, or something harder, like Machego.

make ahead/leftovers

Storage instructions

The best way to preserve the texture of pasta salad is to store it at room temperature, but refrigeration is necessary to keep the dairy in the dressing and from the cheese from spoiling. Avoid combining all of the elements of your pasta salad until about an hour before you plan to serve the salad, so you don't have to refrigerate it.

If you have leftover pasta salad, you'll have to place it in the refrigerator for longer storage. When you're ready to enjoy the leftovers, let it sit out on the counter for a while to let the dressing come to room temperature. If the pasta feels hard at all, try warming it very slightly in the microwave for about 1 minute at very, very low (30%) power.

How to keep the pasta from getting hard

Gluten free pasta that's made mostly of rice does tend to get hard when it's cold, much like rice does. Try using a pasta that's made with a combination of grains, like Rummo or one of the other gluten free brands of dried pasta we've spoken about. And keep it at room temperature as much as possible.