This gluten free pasta salad includes Mediterranean flavors of roasted red pepper, artichokes, fresh basil, and pasta with goat cheese! The perfect side dish or main for BBQ season!
What You'll Need:
- Short Pasta (Gluten-free if gluten sensitive)
- Extra Virgin Olive Oil
- Olives
- Roasted red peppers
- Artichokes hearts
- Garlic
- Shallot or red onion
- Dried Oregano
- Goat Cheese
- Fresh Basil
- Salt (optional)
How to Make Gluten Free Pasta Salad:
This pasta salad with goat cheese recipe is super quick and easy! While preparing the pasta according to package instructions, prep all of the remaining ingredients.
In a small bowl, the dressing (olive oil, shallot, garlic, oregano, and salt) can be whisked together. All of the vegetables can be prepped and set aside.
Combine the cooked pasta with the vegetables and dressing. Lastly, stir in the fresh basil and goat cheese.
Can you Freeze Pasta Salad:
Short answer. Yes. Since this pasta salad uses olive oil as a base, it freezes better than the pasta salad with mayo versions. Store in an airtight container or sealed ziploc bag for up to three months. Stored in the refrigerator, this pasta salad can last up to 3-5 days.
Variations:
If you are gluten-sensitive, there are tons of gluten-free pasta products out there! One of my favorites is Banza made from legumes giving it more protein!
If you are not gluten-sensitive, you can use any pasta desired. I prefer the short pasta in this recipe as it mixes better (and is easier to eat at cookouts)!
For a vegan option, substitute a dairy-free cheese for the goat cheese, or just omit the goat cheese completely.
I hope this gluten free pasta salad brings joy and comfort to your next summer cookout! Wishing you a happy and healthy summer season!
XOXO Bunny
PrintMediterranean Gluten Free Pasta Salad
This gluten free pasta salad includes Mediterranean flavors of roasted red pepper, artichokes, fresh basil, and pasta with goat cheese! The perfect side dish or main for BBQ season!
- Prep Time: 10 minutes
- Cook Time: 12
- Total Time: 22 minutes
- Yield: 10 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
1 lb gluten-free short pasta, such as rotini or farfalle
6 ounces pitted olives, sliced
1 11-ounce jar of roasted red peppers, chopped
1 15-ounce can artichoke hearts, chopped
2 cloves garlic, minced
1 shallot or red onion, diced
2 teaspoons dried oregano (see Notes 1)
¼ cup extra virgin olive oil
¼ teaspoon salt
4 ounces goat cheese, crumbled (see Notes 2)
¼ cup fresh basil leaves, chopped
Instructions
Bring a large pot of water to boil and prepare the pasta per the package instructions.
While the pasta is boiling, prepare all the ingredients and transfer the olives, red peppers, and artichokes to a large mixing bowl. Set aside.
In a small bowl, whisk together the garlic, shallot, oregano, salt and olive oil. Set aside.
Once the pasta is cooked and drained, rinse with cold water. Once the pasta is cool to touch, transfer to the large mixing bowl. Pour in the garlic and olive oil dressing and toss to combine. Sprinkle in the goat cheese and basil and stir to combine.
Salt and pepper to taste if desired.
Notes
- If you prefer fresh oregano, use 2 tablespoons of chopped oregano.
- Substitute feta or gorgonzola for the goat cheese if desired. Or your favorite vegan alternative.
