clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gluten Free Pasta Salad with sautéed vegetables

Gluten Free Pasta Salad with Vegetables

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Chef Whitney Aronoff
  • 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


Gluten free pasta salad recipe with sautéed vegetables, arugula and parmesan flakes.


  • 16-oz of gluten free pasta (penne, rotini, etc)
  • 1-pint cherry tomatoes
  • 1/2 red onion, thinly sliced, half moon
  • 23 garlic cloves, minced
  • 23 zucchini, quartered
  • 1 yellow squash, quartered
  • 23 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


  • 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.


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.