Gluten-Free Pesto Pasta Salad For Spring Dinner
A refreshing and vibrant gluten-free pasta salad perfect for spring dinners.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
- 8 oz gluten-free pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil leaves
- 1/2 cup pesto sauce
- 1/4 cup pine nuts, toasted
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
Instructions
- Cook the gluten-free pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, basil leaves, and pesto sauce.
- Toss gently to combine all ingredients.
- Add toasted pine nuts and Parmesan cheese, if using. Season with salt and pepper to taste.
- Serve chilled or at room temperature.
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Notes
- For a vegan option, omit the Parmesan cheese.
- Feel free to add other vegetables like bell peppers or cucumbers.
- This salad can be made a day in advance for better flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg