Gluten Free Pesto Pasta Salad Recipe
There’s nothing better than a dish that you can make ahead and eat for a few days. Lunches and dinners are quicker that way and you end up eating something more filling for a snack rather than munching on several junk food items. One of my favorite dishes to keep in the fridge for a few days at a time is pasta salad. This Gluten Free Pesto Pasta Salad is my newest fave!
With some store-bought pesto (or make this unique pesto recipe) and mayo and some fresh, raw veggies, this pasta salad is quick, easy AND nutritious! I like to use elbow or spiral pasta from Sam Mills. These pastas hold up to the dressing and are perfectly sized for the raw veggies, so you get some of everything in each bite.
If you’re trying to dine out less or want a more substantial dish on hand for snacking or afternoon lunches, this is a must-try dish!
- Kosher or fine sea salt
- 12 ounces Sam Mills gluten-free pasta of choice elbows or spirals work best
- 1 7-ounce jar prepared pesto
- 1/3 cup mayonnaise
- 1 medium red or green bell pepper seeded and chopped
- 1 small red onion diced
- 3 medium celery stalks diced
- 2 cups grape tomatoes halved
- 1/3 cup fresh basil leaves not packed, chopped
- Black pepper
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain and rinse with cold water, and drain again.
In a large mixing bowl, combine the pesto and mayonnaise, whisking until smooth. Add the pasta, bell pepper, onion, celery, tomatoes, and basil. Mix well. Taste and add salt and pepper, to taste.
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