Pesto Pasta Salad (Gluten Free)

Reasons you love this cold pesto pasta salad.

• Super easy to make. There’s minimal prep time, and the salad comes together in less than 20 minutes.
• Delicious. Nobody knows it’s gluten-free, meaning everyone can enjoy this pasta salad.
• Versatile. Enjoy it as a side dish, or bulk it up with veggies and protein for a hearty dinner recipe.

Ingredients

Gluten free spiral pasta. The gluten free pasta I recommend for this salad is Jovial GF spiral pasta. It has the best flavor and texture and doesn’t get mushy or fall apart when mixed with other ingredients. I also love how the pesto clings to the crevices in spiral pasta. Of course, any short pasta like fusilli, farfalle or penne will work, but the spiral is a favorite.

You can usually find Jovial GF pasta in the natural food section or pasta section in your local grocery store. If you struggle with locating it, order it online from Thrive Market, which has excellent prices on many gluten-free food items.

Pasta water. I don’t have a picture of pasta water in the ingredients, but you’ll need a small amount to turn pesto into a thinner sauce that’ll coat the pasta. If you forget the pasta water, use a drizzle of olive oil.

Basil pesto. I’ve made this pesto pasta salad recipe for years and used store-bought pesto many times, so that will work. Just make sure to grab a high-quality jarred pesto. However, you can’t beat homemade pesto’s fresh, delicious flavor. Plus, making it homemade guarantees it’s gluten-free. Here’s my recipe for pesto genovese (basil pesto). It’s so good; you’ll want to eat it with a spoon.

Grape or cherry tomatoes. Tomatoes are an optional ingredient because I’ve made this gluten free pesto pasta salad many times without them, and the pesto salad is still tasty. But tomatoes add substance and a nice color to the salad, so if I have grape tomatoes, I’ll throw them in. I recommend cutting the tomatoes in half, so they soak up flavor from the pesto.

Fresh mozzarella cheese. You can cut an 8-ounce fresh mozzarella ball into chunks or use fresh mozzarella pearls(bocconcini). Either way, fresh mozzarella is delicious in a cold pesto pasta salad and bulks up the protein while keeping it vegetarian.

Parmesan cheese. Stirring in freshly grated parmesan cheese adds extra flavor to the pasta salad.

Parmesan cheese. Stirring in freshly grated parmesan cheese adds extra flavor to the pasta salad.

How to Make Pesto Pasta Salad

If you’re making homemade pesto, then do that first. Set the pesto aside while cooking the pasta.

Cook the pasta. Bring a large pot of salted water to a boil, and use about one tablespoon of salt for 4 quarts of water. Once the water is boiling, add the pasta and cook al dente according to the package directions.

After the pasta cooks for about 8 minutes, remove around ½ cup of pasta water. This will probably be more than you need, but I always find it helpful to take a little extra just in case.

When cooking gluten-free pasta for pasta salads, it’s essential to cook the pasta thoroughly, but don’t overcook it. You don’t want it to be too firm, or the texture will get stiff as it sits in the pasta salad.  

Drain the pasta and rinse with cold water. I don’t typically rinse the pasta in other recipes, but when making a cold pesto pasta salad, I do so the hot pasta doesn’t melt the cheese.

Place the cooked pasta in a large bowl. Add the pesto and a couple of tablespoons of pasta water.

Stir until the pesto sauce easily coats the pasta; if you need to add more pasta water, do so.

Add the tomatoes, fresh mozzarella cheese, and grated parmesan cheese to the bowl with the pasta.

Stir until combined. Give it a taste for salt and black pepper. I usually add about 1/4 teaspoon of salt and that really helps the flavors pop.

You can serve it immediately or, if you want it cold, store it in the fridge for a couple of hours before serving. Garnish with fresh basil if you want.

Supplies

• Large pot
• Pasta strainer
• Large sharp knife
• Cutting board
• Large serving bowl