EAT, entrees, salads, savory, sides, Uncategorized
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Pasta Salad (GF/DF)

Pasta salad. Not to be confused with its creamy cousin, macaroni salad, is made approximately one million ways, give or take. This has always been a summer favorite of mine but admittedly, had fallen to the back of my memories since my familiar version was based deeply in gluten filled pasta and plenty of cheese – both now nixed from our kitchen, other than the cheddar bunny crackers Frankie eats to troll his digestively challenged parents.

There’s no requirement to follow any of these directions explicitly – if you want a Parmesan filled dressing, be my guest! Prefer real cheese? Opting for regular gluten pasta? Cool! Vegan? You already know what to do and the adjustments are minimal.

(Quick secret – there’s no rule that you actually have to follow the recipe when it comes to cookie, and I would know, I’m like the biggest rule follower you’ll meet. This caveat does not apply to baking. Measure that shit carefully.)

But if you’re lost on how to make this salad taste good and stay safe for your lactose intolerant neighbor and celiac sister, follow along and I promise they’ll be happy. Also, if you’re tracking calories or macros, I’ve done the math for you.

Classic Pasta Salad (GF/DF)

  • Servings: 8
  • Difficulty: Easy
  • Print

An allergy friendly version of a summer cookout classic.


10oz Gluten Free Pasta (Barilla Shells)

6oz Salami (Columbus)

1 Cup Shredded Non Dairy Cheese (Good Planet)

1/2 Cup Sliced Black olives (Trader Joe’s)

1/2 Cup Diced Scallions

1 Cup Chopped Grape Tomatoes

1 Cup Chopped Marinated Artichoke Hearts (Kirkland)

1/2 Cup Frozen Peas

1/2 Cup Caesar Salad Dressing (Primal Kitchen Vegan)

1 Tbs Italian Seasoning (Balanced Bites)


Cook your pasta per the box recommendations al dente, giving it some space to soak the dressing up.

Dice and chop to your taste and preference the tomatoes, scallions, artichokes, and olives (I use pre sliced because why wouldn’t you?). I even chop up the shredded cheese for better salad distribution.

Place all ingredients – veggies, seasoning, dressing, everything except the pasta – into a large mixing bowl.

When pasta is done cooking, add warm to the rest and gently but thoroughly toss everything together.

Cover and place in the fridge and try to forget it’s there for 4-24 hours.

Serve cold. Top with more prepped protein for an instant summer dinner.

Pro Tips – Mix it while the pasta is hot and don’t touch it for at least 4 hours, even better if you can give it overnight in the fridge. Then proceed to take all the praise and compliments graciously and pass along this recipe – sharing is caring.


  • Calories: 347
  • Carbohydrates 35g
  • Fat 19g
  • Protein 8g
  • Serving Size 1 cup (6oz)

This entry was posted in: EAT, entrees, salads, savory, sides, Uncategorized


Hi, I'm The Ginger! Or Whitney, whichever you prefer. I'm in finance to pay the rent, but someday I'm hoping to find a way to make it through life as a self-taught chef, sundress designer and helicopter dog mom. I love to cook but don't do it enough. I hate to run but keep signing up for races. I'm a foodie with a shameful obsession with McDonald's. My sewing machine and piano are collecting too much dust. I'm trying to fix it one day at a time. Come on in, let's hang out.

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