Mediterranean Gluten Free Pasta Salad

gluten free pasta salad in white bowl

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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!



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)

1/4 cup extra virgin olive oil

1/4 teaspoon salt

4 ounces goat cheese, crumbled (see Notes 2)

1/4 cup fresh basil leaves, chopped


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.



  1. If you prefer fresh oregano, use 2 tablespoons of chopped oregano.
  2. Substitute feta or gorgonzola for the goat cheese if desired. Or your favorite vegan alternative.
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