Gluten Free Summer Pasta Salad Recipe

by Carol Kicinski on July 9, 2015

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Oh baby it’s hot outside! Here in Florida the temps are hovering in the nineties with the humidity the same. Hot, sticky, muggy, and gross.

As much as I love to cook (and eat!) when it’s this hot out I don’t feel much like spending a lot of time in the kitchen. And I certainly don’t want some hot, heavy meal for dinner. I want something light and refreshing. And when I think light and refreshing, I think pasta salad.

The trouble is that with this hot weather also comes swimsuit season. I tend to want to eat lighter so I want every calorie to count.

My new pasta of choice these days is Ancient Harvest’s gluten free Lentil & Quinoa Pasta – it is nutrient dense, has two times the protein of regular pasta, and contains a healthy dose of fiber yet has the taste and texture of traditional pasta. That’s making my calories count!

I whip up this salad in the morning when it is still cool, pop it in the fridge and come dinner time, I have a filling, flavorful, and refreshing dinner with zero sweat and zero effort!

Click here to see my cooking demonstration of this recipe on Daytime TV!


Gluten Free Summer Pasta Salad Recipe


1 (8-ounce) box Lentil & Quinoa Rotelle (or other short pasta)
1/3 cup jarred pesto
1 (12-ounce) jar roasted red bell peppers, drained and chopped
8 ounces fresh mozzarella cheese, chopped
1 cup cherry or grape tomatoes, halved
¼ cup toasted pine nuts
3 cups baby arugula
Salt and pepper to taste


Bring a pot of salted water to a boil and cook the pasta according to the package directions. Drain the pasta and rinse with cold water.

Place the drained pasta in a mixing bowl, add the rest of the ingredients and toss well to combine everything. Refrigerate until ready to serve.


A gluten free recipe that serves 4 as a main course or 6 as a side dish.

Ready for dessert?

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Need a quick meal?

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Categories:    Salads & Dressings

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