Back to Top

Marissa Livoti

headerfacebook headertwitter headerinstagram

Tag Archives: pasta salad

The Best Vegan & Gluten-Free Cookout Side Dishes

If you’re hosting or attending a summer cookout and looking for allergy-friendly, crowd-pleasing dishes, I’ve got you covered! These four vegan and gluten-free side dishes are the perfect addition to any backyard BBQ, picnic, or party. Whether you’re plant-based, gluten-free, or just trying to eat more colorful, fresh food — these recipes are easy, delicious, and made with real, simple ingredients. Watch the video below to see all four recipes come together in minutes!

These Four Side Dishes Are Easy to Customize for Any Diet

One of my favorite things about these side dishes is how easy they are to adapt. You can swap the pasta, mayo, or seasoning to suit any dietary need. Want it oil-free? Use a cashew-based dressing. Prefer more heat? Add spicy peppers or chipotle seasoning. Just pick your favorite pasta, your go-to vegan mayo, and you’re good to go. These are the kinds of recipes that work with you — not against you — especially when planning for a group.

Veggie Pasta Salad

Let’s kick things off with the Veggie Pasta Salad — a colorful, classic side dish that’s always the first to go at every cookout! It’s packed with crunchy celery, sweet bell peppers, carrots, red onions, and chopped pickles for a little tang. Tossed in creamy Hellmann’s Vegan Dressing, this salad hits all the right notes: creamy, crunchy, savory, and slightly tangy.

To make it, I used a 12 oz. box of Ronzoni Gluten Free Elbow Pasta, which holds up perfectly in cold salads without turning mushy. I prepped all the veggies using my go-to WÜSTHOF Gourmet 16-Piece Knife Block Set, mixed it all together in my large Winco 30-Quart Stainless Steel Bowl, and stored leftovers in my favorite Pyrex Simply Store 12-Pack Glass Food Storage Set.

Want the full step-by-step instructions, measurements, and tips? Head to the full blog post:
👉 Veggie Pasta Salad Recipe

Southwest Pasta Salad

Next up is the Southwest Pasta Salad, a bold, flavorful twist that’s loaded with black beans, corn, tomatoes, and a zesty taco-seasoned dressing. It’s perfect served cold or at room temperature, and it pairs beautifully with grilled veggies or burgers.

I used the Jovial Whole Grain Brown Rice Pasta Variety Pack for this recipe, which gives a nice bite and works great with southwest flavors. I cooked the pasta in my Anolon Advanced Home Nonstick Pots and Pans Set and drained it with my Kitchen Colander Bowl Combo Strainer. I chopped fresh veggies using my WÜSTHOF Knife Set and tossed it all in a 16″ Stainless Steel Mixing Bowl. The secret to that crave-worthy flavor? A packet of Simply Organic Mild Taco Seasoning added to the creamy dressing.

Get the full recipe, including exact measurements and customization ideas here:
👉 Southwest Pasta Salad Recipe

Potato Salad

A summer cookout wouldn’t be complete without Potato Salad! My version is 100% vegan, made extra hearty with a mix of potatoes, celery, pickles, and crunchy veggies. It’s dressed in a simple plant-based mayo blend that keeps things creamy without any dairy or eggs.

I used this vegan mayo for the dressing, which has just the right texture and tang to make the flavors shine. If you’re meal-prepping ahead of time, this salad stores beautifully for a couple of days and actually gets better as it chills!

Check out the full blog post to get the complete recipe, ingredient swaps, and serving suggestions:
👉 Potato Salad Recipe

Coleslaw

Last but not least, this Super Crunchy Vegan Coleslaw is the side dish that surprises everyone — in the best way! It’s creamy, slightly sweet, and full of that classic coleslaw crunch we all love. Instead of refined sugar, I use a splash of Maple Grove Farms Organic Maple Syrup to naturally sweeten the dressing. And for the creamy base, I reach for Hellmann’s Vegan Mayo.

It comes together in minutes, and it’s the ideal partner to burgers, sandwiches, or tacos. Plus, it stays crisp even when made in advance.

Grab the full recipe with all the tips and tricks right here:
👉 Coleslaw Recipe

Ready to Try These Recipes?

I hope you give one (or all!) of these easy vegan and gluten-free side dishes a try at your next cookout, potluck, or meal prep day. They’re colorful, nourishing, and packed with flavor — without any of the top allergens. If you make one, be sure to leave a comment and let me know how it turned out. I love hearing from you and seeing your creations!

Vegan Gluten-Free Pasta Salad: The Perfect Dish for Your Next Party

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:

Vegan Gluten-Free Pasta Salad

It's light, refreshing, and packed with flavor, making it a great addition to any summer gathering.
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 15 minutes
Course Side Dish

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

Tips:
  • 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!
Keyword pasta salad

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!

Southwest Pasta Salad: A Vibrant, Easy Dish for Your Next Barbecue

If you’re looking for a quick, easy, and crowd-pleasing dish to bring to your next barbecue or family party, look no further than this Southwest Pasta Salad. It’s a delightful combination of fresh veggies, hearty gluten-free pasta, and zesty seasoning that will leave everyone asking for seconds. The best part? It comes together in a snap, making it the perfect addition to any gathering.

This salad is bursting with vibrant colors and bold flavors, thanks to a mix of black beans, corn, cherry tomatoes, sweet peppers, black olives, and cilantro. The combination of these ingredients not only creates a beautiful presentation but also ensures each bite is packed with a variety of textures and tastes. The juicy tomatoes, crunchy peppers, and creamy black beans come together perfectly to create a fresh and satisfying dish that everyone will love.

One of the things that makes this Southwest Pasta Salad so convenient is the use of a taco seasoning pack. It’s a quick and easy way to infuse the salad with all the flavors you love from your favorite Southwest dishes. If you prefer to customize your seasoning, you can easily mix your own blend of spices like cumin, chili powder, garlic powder, and paprika. But when you’re in a hurry, a pre-made taco seasoning packet is a lifesaver!

I love using my favorite kitchen tools to make this recipe even easier. Whether you’re a seasoned cook or just starting out, these supplies are must-haves for your kitchen:

Southwest Pasta Salad

Gluten-Free | Vegan | Fresh & Flavorful
Print Recipe Pin Recipe
Total Time 25 minutes
Course Side Dish
Cuisine Mexican
Servings 10

Ingredients
  

Pasta

  • 12 oz. Jovial Gluten-Free Brown Rice Farfalle

Veggies & Mix-Ins

  • 1 cup black beans rinsed and drained
  • 1 cup corn fresh or thawed if frozen
  • 2 cups cherry tomatoes
  • 1 cup sweet peppers chopped
  • 1/2 cup black olives
  • 1/4 cup shallots or red onions
  • 1/4 cup fresh cilantro chopped

Sauce

  • 1 packet taco seasonings 1 oz.
  • 3 tbsp extra virgin olive oil
  • 1 half juice from lime

Instructions
 

  • Cook the Pasta: Prepare the Jovial Gluten-Free Brown Rice Farfalle according to the package instructions. Once cooked, drain the pasta and rinse it with cold water to stop the cooking process and keep it firm.
  • Prep the Veggies: While the pasta cools, chop the sweet peppers, black olives, shallots or red onions, and cilantro. Rinse and prepare the black beans, corn, and cherry tomatoes.
  • Make the Sauce: In a small bowl, combine the taco seasoning, extra virgin olive oil, and lime juice. Stir until well mixed.
  • Assemble the Salad: In a large bowl, combine the cooked pasta with all the veggies and mix-ins. Pour the sauce over the top and toss everything together until evenly coated.
  • Chill & Serve: Refrigerate the salad for 30 minutes to allow the flavors to meld. Serve chilled and enjoy this vibrant, zesty dish!

Notes

Tips:
For added heat, mix in some chopped jalapeños or a dash of hot sauce.
This salad pairs perfectly with grilled veggies or as a side to your favorite summer dishes.
Keyword pasta salad

I hope you give this Southwest Pasta Salad a try at your next gathering! It’s a fresh, delicious option that’s sure to be a hit. Don’t forget to leave a comment and let me know how it turned out. Happy cooking!