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Looking for a good pasta salad recipe that’s gluten free? This homemade gluten free pasta salad with fresh veggies and cilantro & lime is easy to make and great for weekly meal prep.

One of the main challenges of eating gluten free is figuring out what to eat when you are on the go, or entertaining. This healthy and easy gluten free pasta salad recipe is perfect for lunch on the go, a picnic, a side for a backyard barbeque, pot-luck, or even a baby shower dish.

Fresh broccoli, yellow tomatoes, carrots and feta cheese topped with cilantro and lime vinaigrette make this vegetarian pasta salad simply delicious. Ready in under 30 minutes, you can relax knowing a healthy gluten free lunch is waiting for you in the fridge!

Gluten free pasta salad

One of the easiest ways to start out on a gluten free diet is to convert classic dishes by substituting gluten free products.  While you could easily use regular wheat pasta in this recipe, the gluten free pasta tastes just as good and is better for you! After trying several brands of gluten free pasta, I find that Tinkyada Brown Rice Pasta taste the most similar to regular pasta. I serve it to gluten eaters all the time and no one has ever notice the difference. And it also holds up well to the mixing necessary in this recipe.

Gluten Free Pasta Salad

Prep Time: 20 minutes

Cook Time: 20 minutes

Inactive Time: 20 minutes

Total Time: 1 hour

Easy gluten free pasta salad with lime vinaigrette perfect for on the go lunches, pot luck or baby shower.

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Ingredients

*For Salad:*

• 1 bag gluten free penne pasta
• 1/2 pound baby carrots, quartered and sliced
• 1 cucumber quartered and sliced
• 1 small head broccoli, chopped
• 1 handful baby yellow tomatoes, halved
• 1 bunch of cilantro, chopped
• 1/2 cup feta cheese (half an 8oz block)

*For Dressing:*

• juice of 2 limes (about 1/2 cup)
• 1/2 cup olive oil
• Salt, pepper and granulated garlic to taste
• Dash of turmeric, allspice, cumin and oregano
• 1 tablespoon mustard
• 1 teaspoon apple cider vinegar
• 1 teaspoon balsamic vinegar

Instructions

1. Cook pasta according to package directions.
2. While pasta is cooking slice and quarter the carrots and cucumber. Cut up broccoli and tomatoes. Chop cilantro.
3. Once the pasta is cooked, drain and rinse with cold water until cool. Set aside in large mixing bowl.
4. Add prepared vegetables to the bowl.
5. Combine all ingredients for dressing in small jar. Seal and shake to mix for 1 minute.
6. Pour dressing over pasta and veggies.
7. Add crumbled feta cheese and mix to combine.
8. Store in refrigerator until ready to eat.

Notes

This salad is best when eaten within 3-4 days.

Nutrition Information:

Yield: 8 Serving Size: 6-8 servings
Amount Per Serving: Calories: 218Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 8mgSodium: 232mgCarbohydrates: 17gFiber: 3gSugar: 7gProtein: 4g

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