Gluten Free Pesto Pasta Salad
This Gluten Free Pesto Pasta Salad is a bold, fresh, and satisfying cold pasta salad made with vibrant homemade pesto, gluten free pasta, and fresh vegetables. Perfect for meal prep, potlucks, and healthy everyday meals.
Equipment
- large pot
- colander
- food processor
- Large Mixing Bowl
- skillet for toasting pine nuts
Ingredients
- 12 oz gluten free short pasta (fusilli or penne)
- 2 cups fresh basil leaves
- 1/3 cup toasted pine nuts
- 1 clove garlic
- 1 lemon (zest and juice)
- 1/2 cup extra virgin olive oil
- 1/4 cup grated Parmesan cheese
- 1 cup cherry tomatoes (halved)
- 8 oz fresh mozzarella pearls
- 1 cup arugula or baby spinach
- 3 tbsp toasted pine nuts (for topping)
- 1–2 tbsp reserved pasta water
- 1 tbsp olive oil (for finishing)
- salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the gluten free pasta until al dente. Reserve 1/4 cup pasta water, then drain and rinse under cold water until fully cooled.
- In a food processor, combine basil, pine nuts, garlic, lemon zest and juice, salt, and pepper. Pulse, then slowly drizzle in olive oil until smooth. Add Parmesan and pulse briefly.
- Stir 1–2 tablespoons of reserved pasta water into the pesto to loosen it into a smooth, pourable consistency.
- In a large bowl, combine cooled pasta with two thirds of the pesto and toss until evenly coated.
- Add cherry tomatoes and mozzarella pearls and toss gently to combine.
- Cover and refrigerate for at least 1 hour to allow flavors to develop.
- Before serving, toss with remaining pesto, fresh lemon juice, and arugula. Top with toasted pine nuts, basil, and a drizzle of olive oil. Serve cold.
Notes
Do not overcook gluten free pasta as it can become mushy quickly. Always cool pasta completely before adding pesto. Reserve a little pesto and lemon juice to refresh the salad before serving. Add arugula and pine nuts just before serving for best texture.