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  • Writer's pictureCassie

Perfect Veggie Pasta Salad: gluten-free

There are a few dishes I literally have ZERO self-control around. A few of these meals and dishes include:

chips and salsa

potatoes in any form

carbs in any form

more potatoes


carby carb carbs


I will send left overs home with people we have over or drop extras off at a friend's place because if there is pasta salad in my fridge, i. will. eat. it. all.

I watch my calories and macros so I do track everything, but when there's a big bowl of this gluten free veggie pasta salad in my fridge, all bets are off. I have no self-control.

This recipe is so simple and the best part is that you can sub the veggies I use for anything you have in your fridge. These are my typical veggies but there have been plenty of times we are heading to a BBQ or just to a friends for dinner and we are bringing side dishes and I just toss in whatever veggies I have in the fridge. It always turns out great!

For the pasta -- I highly recommend using Barilla brand. Not all gluten-free pastas are created equal. In fact, most of them suck. Barilla holds up and tastes the most like regular pasta. For this salad I either use penne or rotini. Both work great and you can use any type you prefer but I definitely recommend using this brand specifically. If you have another brand that you've used and LOVE, drop a comment below and let me know! I'd love to hear it!

Give this perfect easy gluten free veggie pasta salad a try and let me know what you think!

Much love,



12 oz box gluten-free pasta (see recommendations above)

1 cup broccoli, chopped

1 cup cauliflower, chopped

1 cup grape tomatoes, sliced in half

1 2.25oz can sliced black olives

1/2 cup shredded carrots

1 teaspoon minced garlic

1 bottle light Italian dressing (be sure to check the label! They sneak dairy into some Italian dressings.)

salt and pepper to taste


Cook pasta according to the directions on the box. Strain and run cold water over the pasta until they are cool.

Add vegetables, garlic, and 3/4 bottle of Italian dressing.

Add salt and pepper to taste.

Cover and cool in the fridge for at least 1 hour before serving.

Right before serving, add the rest of the dressing and stir!

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