Updated: Apr 20, 2022
Fall in love with tender pasta and marinated veggies smothered in a tangy lemon, mustard vinaigrette in this Best Veggie Pasta Salad (and just so happens to also be a gluten-free pasta salad!).
My new thing on Sunday (starting as of last week) is to make a different big salad for lunches instead of soup as the weather is warming up a bit. This was my first try at a fun and tangy salad and it came out awesome! It’s perfect for a side, snack, light meal or hearty dinner with the addition of a protein. I love adding some marinated, grilled tempeh or tofu.
What’s also great about this is it’s also great if you’ve got a potluck, BBQ or other party where you need to bring a plant-based dish or someone asks for a vegan pasta salad.
What makes this recipe shine? The pasta salad dressing.
Fresh lemon juice, fruity olive oil, lots of fresh garlic and tangy olive oil are mellowed out with a dash of agave for sweetness. Not only is this the perfect pasta salad dressing, it would also be an incredible marinade!
What makes a great gluten free pasta salad? The pasta, of course!
I’ve been asked lots of times what my favorite gluten free pastas are. I’ve tried quite a few because my daughter has lots of food sensitivities linked to Leaky Gut.
My favorites are:
(Rotelle is what I used in this recipe – cooked for 7 minutes to hold firmness.)
It holds it’s shape well, isn’t gritty and has great flavor and texture.
Best Veggie Pasta Salad
Tender pasta and marinated veggies smothered in a tangy lemon, mustard vinaigrette in this Best Veggie Pasta Salad.
For The Salad
1 10 oz package rice or quinoa pasta
2 small zucchini, diced
2 small yellow squash, diced
1 red bell pepper, seeded and diced
1 green bell pepper. seeded and diced
1/4 purple onion, diced
1 pint grape tomatoes, halved
1 cup broccoli
1 cup of fresh or frozen (thawed) green peas (optional)
For The Dressing
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
Agave or stevia, to taste (for vegetarian option use honey)
1 Tbsp coarse ground mustard
1/2 tsp salt
1/4 tsp pepper
1 tsp minced garlic
1 tsp dried oregano or 1 Tbsp fresh (I used Cuban oregano)
In a large bowl whisk the dressing, top with the salad ingredients, toss to coat.
***To make this into a meal add some grilled tempeh or tofu
By Dawn Hutchins
Adapted from Weight Watchers Potluck Pasta Salad