Gluten Free Pasta Salad with Vegetables
A light and vegetable packed pasta salad recipe using your favorite gluten free pasta, fresh sautéed vegetables, arugula, big parmesan flakes and lots of extra virgin olive oil.
Enjoy warm or cold for lunch or dinner. A great recipe for meal prep.
WHAT YOU NEED FOR PASTA SALAD WITH VEGGIES
To make this pasta salad recipe, you will need the following:
- Gluten free pasta (pictured is Banza penne pasta)
- Extra virgin olive oil
- Cherry tomatoes
- Red onion
- Garlic
- Zuchini
- Yellow squash
- Corn
- Arugula
- Parmesan
- Fresh or dried basil
CHEF TIP
- Use any gluten free pasta you like. For this recipe pictured, it includes two 8-oz boxes of cooked Banza chickpea penne pasta. Prepare pasta according to directions on packaging.
IF YOU LIKE THIS PASTA RECIPE, TRY THE FOLLOWING
- Curry Chicken Pasta Salad
- Autumn Minestrone Soup
- White Cheddar Mac & Cheese with Green Chard
- Easy Baked Penne With Vegetables
- Asparagus White Cheddar Macaroni & Cheese
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Gluten Free Pasta Salad with Vegetables
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stove top
- Cuisine: American
- Diet: Vegetarian
Description
Gluten free pasta salad recipe with sautéed vegetables, arugula and parmesan flakes.
Ingredients
Scale
- 16-oz of gluten free pasta (penne, rotini, etc)
- 1-pint cherry tomatoes
- 1/2 red onion, thinly sliced, half moon
- 2–3 garlic cloves, minced
- 2–3 zucchini, quartered
- 1 yellow squash, quartered
- 2–3 ears of corn (2 cups)
- 5-oz arugula (1 box)
- 1-pint parmesan flakes, or a small block
- Fresh basil leaves or dried basil
- Extra virgin olive oil
- Sea salt
- Black pepper
Instructions
- Prepare pasta according to package directions.
- While pasta is cooking, prepare the vegetables. In a large sauté pan, add 2-3 Tbsp extra virgin olive oil and warm on medium heat. Add cherry tomatoes and let wilt and blister for 3-5 minutes. Add red onion, and let soften for 2-3 minutes.
- Add garlic, zucchini and yellow squash. Let cook until zucchini is cooked through yet al dente. Add corn to warm. Season with 1/4 tsp salt and pepper each.
- Add pasta to large mixing bowl. Toss with 2-3 Tbsp olive oil. Add vegetables and combine.
- Let cool for 10 minutes then add arugula, parmesan, and fresh basil leaves (or 1-2 tsp of dried basil).
- Enjoy immediately or store for meal prep.
Notes
Using any gluten free pasta of choice. Buy two boxes of 8-oz pasta or a 14 or 16-oz box. This recipe is shown made with two 8-oz boxes of Banza penne chickpea pasta.
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