If you’re looking for a delicious and easy dish to bring to your next barbecue or family party, this Vegan Gluten-Free Pasta Salad is a fantastic option. It’s light, refreshing, and packed with flavor, making it a great addition to any summer gathering. Plus, it’s both vegan and gluten-free, so everyone can enjoy it!
When working with gluten-free pasta, it’s important to keep an eye on the cooking time. Gluten-free pasta can be a bit delicate and tends to fall apart if overcooked. To avoid this, be sure to follow the package instructions closely and rinse the pasta with cold water immediately after draining. This will stop the cooking process and keep the pasta firm, so it holds up beautifully in your salad.
One of the best things about this pasta salad is its versatility. You can get creative with the veggies you add! While the classic combination of cherry tomatoes, sweet peppers, and black beans is always a hit, feel free to mix in other favorites like cucumbers, avocado, or even roasted corn. The more color and texture, the better!
To tie all these flavors together, I love using Hellmann’s Vegan Dressing. It’s creamy, tangy, and the perfect complement to the fresh veggies and pasta. The best part? You can snag the best deal on Amazon with a 3-pack, so you’ll always have some on hand for this recipe and other salads throughout the week.
To make this recipe even easier, here are some of my favorite kitchen tools that I always use:
- 12 oz. pack Ronzoni Gluten Free Elbow Pasta for a perfectly al dente base.
- Hellmann’s Vegan Dressing for that creamy, delicious dressing.
- Winco 30-Quart Stainless Steel Bowl for mixing everything together with ease.
- WÜSTHOF Gourmet 16-Piece Knife Block Set for precise chopping.
- Pyrex Simply Store 12-Pack Mixed Sized Glass Food Storage Set to keep your salad fresh and ready to go.
Vegan Gluten-Free Pasta Salad
Ingredients
Pasta
- 12 oz. Ronzoni Gluten Free Elbow Pasta
- 1 tsp salt
Veggies & Mix-Ins
- 1 cup red onion chopped
- 1 cup celery chopped
- 1 cup carrots sliced
- 2 cups sweet peppers chopped
- 2 cups sweet gherkins sliced
Dressing
- 1/2 cup Hellmann's Plant-Based Mayo Dressing
- 2 tbsp apple cider vinegar
Instructions
Cook the Pasta
- Bring a pot of water to a boil and add 1 tsp of salt.
- Add the Ronzoni Gluten Free Elbow Pasta and cook according to package directions (about 8 minutes).
- Once the pasta is cooked, drain it and rinse with cold water to stop the cooking process. Set aside.
Prep the Veggies
- Chop the red onion into small pieces.
- Clean and chop the celery into bite-sized pieces.
- Clean and slice the carrots.
- Clean and chop the sweet peppers.
- Drain and slice the sweet gherkins pickles.
Portion & Mix
- Measure out ½ cup of Hellmann's Plant-Based Mayo Dressing and 2 tbsp of apple cider vinegar.
- n a large mixing bowl, combine the cooled pasta, chopped red onion, celery, carrots, sweet peppers, pickles, mayo, and vinegar.
- Mix everything together until evenly coated.
Chill & Serve
- Transfer the pasta salad to a storage container and refrigerate for at least 30 minutes to let the flavors meld.
Notes
- For added crunch, sprinkle in some chopped walnuts or sunflower seeds before serving.
- This salad is perfect as a side dish or a light lunch!
I hope you give this Vegan Gluten-Free Pasta Salad a try at your next event! It’s easy, delicious, and sure to be a hit with everyone. Don’t forget to leave a comment and let me know how it turned out. Happy cooking!
