Easy Gluten Free Pesto Pasta Salad
This easy gluten free pesto pasta salad is fresh, flavorful, and made with homemade dairy-free basil pesto, cannellini beans, cherry tomatoes, and arugula. It is quick to prep, easy to make ahead, and perfect for lunches, BBQs, picnics, or simple weeknight sides.
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.