Gluten-Free Pasta Salad

Melanie Lorick
by Melanie Lorick
8 servings
17 min

This delicious gluten-free pasta salad is about to be your new favorite side dish for your summer cookouts. Made with red lentil pasta, reasons abound to add this to your rotation.

  • Gluten-free
  • A nice source of plant-based protein
  • Vegan
  • Refreshing flavors
  • Customizable ingredients

Perhaps my favorite part is how simple and fresh the dressing is, which makes it a perfect complement to the red lentil pasta. Champagne vinegar and extra virgin olive oil whisked with a few dried herbs and finished with freshly-squeezed lemon juice (and zest) create a refreshing flavor profile ideal for warmer temperatures.

Feel free to have fun with this recipe - it can absolutely serve as more of a guide. Whenever possible, I always suggest using local, seasonal produce. This recipe (as written) includes contrasting colors for a little extra "pop."

If you aren't used to lentil pasta, I should note that the pasta itself is a little more hearty than traditional pasta. If needed, feel free to add a little extra dressing or olive oil to keep the pasta thoroughly coated.

Grab some additional tips for this gluten-free red lentil pasta on the blog!

Cheers, friends!

Recipe details
  • 8  servings
  • Prep time: 10 Minutes Cook time: 7 Minutes Total time: 17 min
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  • 8.8 ounces red lentil pasta this was the size of my box - 8 oz is fine
  • 1/3 cup diced yellow bell pepper
  • 1/2 cup thinly-sliced zucchini
  • 2 scallions sliced
  • 1/3 cup cherry tomatoes sliced in half
  • 2 tablespoons kalamata olives
  • 1 lemon zest and juice
Pasta Salad Dressing
  • 1/3 cup champagne vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • pinch freshly-ground black pepper
  • pinch coarse sea salt optional, for garnish
Pasta Salad Dressing
Whisk together the ingredients for the salad dressing.
Red Lentil Pasta Salad
Cook the red lentil pasta according to package directions. Drain and allow to cool while you prepare the remaining ingredients.
Add the cooled pasta to the sliced vegetables.
Pour the dressing over the salad. Toss to coat. Add the remaining teaspoon each of dried parsley and dried oregano, as well as the juice and zest of the lemon. Stir to incorporate.
Chill in the refrigerator until ready to serve.
Melanie Lorick
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