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When you need a quick lunch, easy side dish, or make-ahead meal that does not feel boring, this gluten free pesto pasta salad is such a simple go-to. It is fresh, flavorful, and comes together with 15 minutes of prep using gluten-free pasta, homemade basil pesto, juicy cherry tomatoes, creamy cannellini beans, and peppery arugula.
I love this recipe because it is easy to prep ahead, perfect for warm weather, and made without mayo, so it feels light but still satisfying.
It is a great gluten-free pasta salad recipe for meal prep, BBQs, picnics, or any time you want a fresh pesto pasta salad with no mayo that keeps well in the fridge.
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Watch How to Make This GF Pesto Pasta Salad
If you want to see exactly how this comes together, I filmed the full step-by-step below.
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Why You’ll Love This Recipe
- Quick prep: This easy gluten free pesto pasta salad takes just 15 minutes to prep, making it perfect for busy weekdays or last-minute gatherings.
- Fiber-rich ingredients: Cannellini beans, arugula, tomatoes, and basil add plant-based fiber and colorful whole-food ingredients to your plate.
- No mayo needed: The dairy-free basil pesto keeps this pasta salad fresh, flavorful, and creamy without heavier dressings.
- Balanced and satisfying: The combination of gluten-free pasta, beans, olive oil, and greens makes this a more nourishing pasta salad that still feels light.
- Make-ahead friendly: This gluten-free pasta salad holds up well in the fridge, so it is great for meal prep, picnics, BBQs, or packed lunches.
Easy Gluten Free Pesto Pasta Salad Ingredients
This easy gluten free pesto pasta salad is made with simple, whole food ingredients and a fresh dairy-free basil pesto that keeps it light, flavorful, and perfect for meal prep.
- Gluten-free pasta: Use your favorite short gluten-free pasta shape, such as rotini, fusilli, penne, or shells. I like using a brown rice, quinoa, or chickpea-based pasta for better texture and a little extra fiber or protein.
- Cannellini beans: These add creaminess, plant-based protein, and make the pasta salad more filling without needing cheese or mayo. Chickpeas or white beans would also work well.
- Cherry tomatoes: These bring juicy sweetness and freshness. Grape tomatoes or chopped heirloom tomatoes are great swaps when in season.
- Arugula: Adds a peppery bite and fresh greens. Stir it in right before serving so it stays crisp. Baby spinach is a milder option if you prefer.
- Fresh basil: The base of the homemade pesto. Fresh basil gives this gluten-free pasta salad its bright, herby flavor.
- Pine nuts: Toasted pine nuts add richness and a nutty flavor to the pesto. You can also use cashews, almonds, or walnuts for a more budget-friendly swap.
- Garlic: Adds savory flavor and depth to the dairy-free pesto. Use fresh garlic for the best flavor.
- Lemon juice: Brightens the pesto and helps balance the richness of the olive oil and nuts.
- Extra virgin olive oil: Helps blend the pesto into a smooth, flavorful sauce. Choose a good-quality olive oil since the flavor really comes through.
- Salt and black pepper: Simple seasonings that bring everything together.
Optional additions: For extra flavor, you can add grilled chicken, roasted zucchini, chopped cucumbers, olives, sun-dried tomatoes, pumpkin seeds, or dairy-free parmesan.
Find the complete recipe with measurements and instructions below. 👇
How to Make Gluten Free Pesto Pasta Salad: Step by Step
These simple, step-by-step instructions will walk you through cooking the pasta, making the dairy-free pesto, and assembling the salad so it turns out fresh and flavorful.
Step 1: Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to the package directions, usually about 8 to 10 minutes.
Step 2: Drain the pasta and rinse it under cold running water until fully cooled. Set it aside while you make the pesto.
Step 3: Toast the pine nuts in a small skillet over medium heat for 3 to 5 minutes, stirring often, until golden and fragrant. Watch them closely because pine nuts can burn quickly.
Step 4: Add the toasted pine nuts and garlic to a food processor. Blend until the mixture breaks down into a fine, mealy texture.
Step 5: Add the fresh basil and lemon juice. Blend until the basil is finely chopped.
Step 6: Add the olive oil, salt, and black pepper. Blend again until the pesto is smooth enough to coat the pasta.
Step 7: In a large bowl, toss the cooled pasta with the pesto, cannellini beans, and cherry tomatoes. Mix gently so the pasta gets evenly coated without breaking apart.
Step 8: Refrigerate the pasta salad in an airtight container until ready to serve, up to 3 days. Stir in the arugula just before serving so it stays fresh and crisp.
Recipe Tips & Tricks
- Cook the pasta just until tender: Gluten-free pasta can go from perfect to mushy quickly, so check it 1 to 2 minutes before the package time is up.
- Rinse the pasta well: A cold rinse helps stop the cooking process and removes extra starch, which keeps the pasta salad from getting sticky.
- Toast the nuts for better flavor: Even a few minutes in a dry skillet makes the pesto taste richer and more savory.
- Keep the arugula separate until serving: This helps the greens stay fresh, crisp, and bright instead of wilting in the fridge.
- Use a short pasta shape: Rotini, fusilli, penne, or shells work well because they hold onto the pesto better than long noodles.
- Taste before serving: Pasta salad can mellow in the fridge, so I like to add an extra squeeze of lemon juice or a pinch of salt right before serving if it needs a little lift.
⭐ Confidence Tip: Make the pesto while the pasta water comes to a boil. It saves time and makes the whole recipe feel so much easier, especially if you’re prepping this for lunch, a BBQ, or a busy week ahead.
Storage & Reheating
- Storage: Store this gluten free pesto pasta salad in an airtight container in the refrigerator for up to 3 days. For the freshest texture, keep the arugula separate and stir it in right before serving.
- Reheating: This pasta salad is best served cold or at room temperature, so no reheating is needed. If it has been in the fridge, let it sit out for 10 to 15 minutes before serving to help the pesto soften and coat the pasta better.
- Freezing: I do not recommend freezing this recipe because gluten-free pasta and fresh pesto can change texture once thawed. For best results, enjoy it fresh within a few days.
Additions & Substitutions
This easy gluten free pesto pasta salad is flexible, so you can keep it simple or add extra ingredients depending on what you have on hand.
Additions
- Add grilled chicken: Turn this into a more filling meal by adding sliced grilled chicken or leftover roasted chicken.
- Add more vegetables: Chopped cucumber, roasted zucchini, bell peppers, or artichoke hearts would add more color, crunch, and flavor.
- Add salty flavor: Toss in olives, capers, or sun-dried tomatoes for a briny, Mediterranean-style pesto pasta salad.
- Add crunch: Sprinkle with toasted pumpkin seeds, hemp seeds, or extra toasted nuts right before serving.
- Add a finishing touch: A squeeze of lemon juice, fresh basil, or dairy-free parmesan makes the salad taste brighter and more flavorful.
Substitutions
- Swap the pasta: Use any short gluten-free pasta shape, such as rotini, penne, fusilli, or shells. Chickpea or lentil pasta can add more plant-based protein, but check it early since it can soften quickly.
- Swap the beans: Cannellini beans can be replaced with chickpeas, navy beans, or great northern beans for a similar creamy texture.
- Swap the greens: Use baby spinach, chopped kale, or mixed greens instead of arugula. For kale, massage it lightly with a little olive oil or lemon juice first to soften the texture.
- Swap the nuts: Use cashews, almonds, or walnuts instead of pine nuts in the pesto. Toast them first for the best flavor.
- Swap the protein: For a dairy-free protein boost, add grilled shrimp, salmon, or chicken. Cook chicken to an internal temperature of 165°F and salmon to 145°F for food safety.
Frequently Asked Questions
Can I make pesto pasta salad ahead of time?
Yes, pesto pasta salad is great for making ahead. For the best texture, store the pasta, pesto, beans, and tomatoes together, then stir in the arugula right before serving so it stays fresh and crisp.
How long does gluten free pesto pasta salad last in the fridge?
This gluten free pesto pasta salad lasts up to 3 days in the fridge when stored in an airtight container. Keep it chilled at 40°F or below and give it a quick toss before serving since the pesto may settle as it sits.
Do I need to rinse gluten-free pasta for pasta salad?
Yes, rinsing gluten-free pasta helps stop the cooking process and keeps it from getting gummy. It also cools the pasta quickly so it is ready to toss with the dairy-free pesto.
Can I use store-bought pesto instead of homemade?
Yes, you can use store-bought pesto if you need a shortcut. Just check the label if you need this recipe to stay gluten-free and dairy-free, since many traditional pesto contain parmesan. I also recommend choosing one prioritizes whole foods that has the fewest ingredients.
Is pesto pasta salad better served cold or at room temperature?
Pesto pasta salad is best served cold or slightly closer to room temperature. I like to let it sit out for about 10 to 15 minutes before serving so the pesto softens and coats the pasta better, but do not leave it out for more than 2 hours, or 1 hour if it is above 90°F.
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Final Thoughts
This easy gluten free pesto pasta salad is one of those fresh, simple recipes that works for busy lunches, meal prep, BBQs, or an easy side dish when you want something flavorful without a lot of extra work.
Now I’d love to hear from you. Did you keep it simple, or did you add extra veggies, protein, or toppings?
If you try it, I’d love to hear how it turned out. Leave a comment below, rate the recipe, and let me know what you think.
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Easy Gluten Free Pesto Pasta Salad
Ingredients
- 8 oz gluten-free dried pasta
- 1 14 oz can cannellini beans drained and rinsed
- 1 cup cherry tomatoes quartered
- 1 cup arugula
Basil Pesto
- ⅓ cup pine nuts
- 2 cloves garlic roughly chopped
- 2 cups packed basil leaves stalks removed
- 2 tbsp lemon juice
- ¼ cup extra virgin olive oil
- ¼ tsp fine sea salt
- ¼ tsp freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil.
- Add the gluten-free pasta and cook according to package directions, about 8 to 10 minutes.
- Drain and rinse the pasta under cold running water until cooled.
- Toast the pine nuts in a small skillet over medium heat for 3 to 5 minutes, stirring often, until golden and fragrant.
- Add the toasted pine nuts and garlic to a food processor and blend until finely broken down.
- Add the basil leaves and lemon juice, then blend until finely chopped.
- Add the olive oil, salt, and black pepper, then blend until incorporated.
- Toss the cooled pasta with the pesto, cannellini beans, and cherry tomatoes.
- Store in an airtight container in the refrigerator until ready to serve.
- Stir in the arugula just before serving.
Video
Notes
- Cook gluten-free pasta just until tender so it does not get mushy.
- Rinse the pasta under cold water to stop cooking and prevent sticking.
- Stir in the arugula right before serving so it stays fresh and crisp.
- Pine nuts can be replaced with ½ cup cashews, almonds or walnuts.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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