5 from 1 vote
Gluten Free Pistachio Pasta Salad Recipe
Gluten Free Pistachio Pasta Salad Recipe
Prep Time
15 mins
Total Time
15 mins
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 374 kcal
Author: Carol Kicinski
  • 1 (16 ounce) package gluten-free pasta
  • 2 medium Yukon gold potatoes (about ½ pound), peeled and cubed
  • ½ cup plus 3 tablespoons roasted and salted pistachios - use divided
  • 2 cloves garlic - minced
  • ¼ cup olive oil
  • Juice of 1 lemon
  • 1 tablespoon water
  • ½ cup kalamata olives - pitted and chopped
  • ½ cup sun-dried tomatoes in oil - drained and chopped
  • 1 (12 ounce) jar marinated artichoke hearts - drained and quartered
  • 4 green onions - chopped
  • 1 red pepper - chopped
  • 3 stalks celery - diced
  • ¼ cup fresh basil - minced
  • kosher or sea salt and pepper
  1. Bring a large pot of heavily salted water to a boil and cook the pasta according to the package directions. In a small saucepan, boil the potatoes until very tender. When the pasta is cooked, drain and rinse under cold water. Drain the potatoes.
  2. Make the dressing by placing the cooked and drained potatoes in a blender along with 3 tablespoons of pistachios, the garlic, olive oil, lemon juice and water. Blend until smooth and creamy.

  3. Put the cooked pasta into a large mixing bowl; add the dressing, olives, sun-dried tomatoes, artichoke hearts, green onions, red pepper, celery and basil and toss to combine. Roughly chop the remaining pistachios and stir into the salad. Refrigerate until serving time. Can be made several hours ahead of time. Let come to room temperature before serving for best flavor.
Nutrition Facts
Gluten Free Pistachio Pasta Salad Recipe
Amount Per Serving
Calories 374 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g10%
Sodium 359mg15%
Potassium 378mg11%
Carbohydrates 55g18%
Fiber 4g16%
Sugar 2g2%
Protein 7g14%
Vitamin A 1179IU24%
Vitamin C 45mg55%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.