Gluten Free Pasta Salad With Olives And Herbs

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Pasta salads are usually not considered healthy despite the name, unless, of course, it is my gluten-free pasta salad with olives and herbs. I combine chickpea pasta, kalamata olives, and fresh basil in a creamy yogurt dressing with crunchy vegetables for a delicious, filling, and protein-packed meal. Best of all, I make it in just 20 minutes!

Pasta salad is one of those quintessential warm-weather dishes that give you the familiar comforts of a pasta dish without the warmth or heaviness. They show up at picnics, cookouts, and simple weeknight dinners. During socially packed summers, I like alternating between this gluten-free pasta salad and my equally delicious Hawaiian macaroni salad. They are both easy, wholesome, and full of fresh flavors. Try one of these at your next BBQ. 

I created this dish when I had an intense craving for my vegan rasta pasta, but wanted something cold and lighter. I wanted the fulfillment, without any of the sluggishness that comes after eating traditional pasta dishes.

I was busy making this one afternoon and chatting with my sister in the kitchen, and she commented that surely I need a break from cooking, and to just buy a pasta salad. I told my sister about all the hidden calories and unhealthy ingredients in store-bought salads, and that as a mom, it is my job to do the best for my kids, even when I am tired. Of all my recipes, this certainly does not wear me down. Ha! 

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🥘 Ingredients

For this pasta salad, I use simple, but fresh and wholesome ingredients that build bold flavor without complicated steps.

Gluten-free pasta: I like using chickpea rotini for extra protein and fiber. Rice pasta works too, but has less nutritional value. 

Mayo and yogurt: I use my homemade gluten-free vegan mayo and yogurt to create a creamy base that is lighter than traditional versions. I prefer a low-fat yogurt for added balance. 

Extra virgin olive oil: I use a good quality olive oil for richness and that trademark Mediterranean flavor.

Red wine vinegar: I whisk in red wine vinegar for a tart undercut in the creamy dressing.

Garlic: I use fresh minced garlic that blends into the dressing, giving it a full-bodied, savory depth.

Salt and black pepper: All I need is simple seasoning to enhance the natural flavors of the ingredients.

Kalmata olive: I use pitted kalmata olives for a salty, slightly briny bite that contrasts with the creamy dressing.

Cherry tomatoes: I make sure to halve these tomatoes for a juicy burst of flavor throughout the pasta salad.

Green onion: These add a mild onion flavor without overpowering the dish.

Red bell pepper: Red peppers add a natural sweetness and crunch to the salad. I make sure to dice them into small pieces so they are evenly dispersed and suspended within the mix.

Spinach: Finely chopped fresh spinach adds a boost of iron and flecks of bright green, adding dimension.

Carrots: I shred carrots finely, for better distribution, and a touch of sweetness.

Fresh Basil: I tear fresh basil by hand for a rustic finish and a fragrant, peppery taste. 

🔪 How To Make

I make this pasta salad in just a few simple steps. Here, preparation is key, and if you have that down, it comes together surprisingly quickly.

Boil the pasta: I bring a large pot of salted water to a boil and cook the pasta until al dente. I drained it and rinsed it briefly under cool water to stop the cooking process.

Make the dressing: In a large bowl, I whisk together my mayo, yogurt, olive oil, red wine vinegar, minced garlic, salt, and pepper until smooth.

Combine pasta and dressing: I add the drained pasta to the bowl and toss thoroughly so every piece is coated in the dressing.

Added chopped fresh vegetables: Next, I gently stir in my olives, tomatoes, green onions, red pepper, spinach, carrots, and fresh basil. I mix well and chill before serving.

Serve: I serve this cold or at room temperature, with grated parmesan or nutritional yeast. 

📖 Variations

There are so many ways I like to change up this recipe, depending on my mood, my craving, or who I am serving:

Pesto swap: I replace my creamy dressing with ½ pesto and add 2 tablespoons of olive oil. I like using this swap on days when even gluten-free mayo seems too heavy. 

Protein boost: For additional protein, I stir in one cup of baked, crumbled tofu cubes. This works best when I serve this as a meal on its own.

Roasted veggie version: Instead of just raw veggies, I add in ribbons of chargrilled zucchini and roasted red peppers. This adds a smoky undertone, which complements the dish. Just make sure to cool them completely before adding. I like doing this if I have leftover veggies from the night before. 

🍽 Serving Suggestions

For a more interesting take on the traditional schnitzel with noodles, I like serving sliced vegan schnitzel on top of my gluten-free pasta salad with olives and herbs. But for an extra kick, I substitute my mayo with my homemade spicy sriracha mayo.

I recently made an extra-large batch of this pasta salad for an event that was canceled. I worried that I would be feeding this to my family for breakfast, lunch, and dinner for a solid week. Instead, I decided to divide up the pasta and top it with an array of vegan items, and give my friends and family a container of edible goodness. My friends from the gym had it topped with my baked vegan falafel, while my sister’s portion was topped with cheesy garlic roasted asparagus.

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftovers in an airtight container in the fridge for up to 4 days. Before serving, I stir well and adjust the seasoning if needed.

Freezing: This recipe is not suitable for freezing since the dressing and veggies change their texture once thawed.

Reheating: I usually enjoy this cold or at room temperature. The dressing is not suited to reheating. 

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