Gluten Free Pasta Salad

Allergen Information: Contains dairy (can leave out to make dairy-free)

Gluten Free Pasta Salad 2

With spring and summer around the corner, a perfect go-to pasta salad recipe is a MUST for cookouts and potlucks.

I love this one because:  1) It’s gluten free, but you wouldn’t know it   2) It’s slightly sweet, but has the goat feta saltiness to make a perfect combination   3) It’s packed full of sneaky veggies

If you are gluten-free, you’ve probably entered the world of rice pasta.  I never knew such a thing existed until rice was one of the only foods one of my sons could eat during his medical treatment for his disease.

And we found out something important.  We LOVE rice pasta….It not only tastes great, but accommodates our whole family!

If you aren’t gluten free, I don’t think it’s ever a bad thing to lessen the amount of wheat we eat in general, so I would say go for it!  But if you are having trouble with the idea, choose some 100% WHOLE WHEAT noodles for your salad.  No, the plain old white ones won’t work!

My favorite brand for rice pasta Tinkyada because they don’t get mushy when you cook them correctly!  You can find them in most grocery stores!

A note on the cheese:  For this recipe, we have chosen local goat feta (which is UUUHHHMAZING).  If you are local to the Augusta area, you can order this on your Augusta Locally Grown order, or pick it up at The West End Market & Bakery.  If you aren’t local, find some near you or spring for some high quality cow feta.  We just personally like how goat dairy is more digestible.  You can read more about that here.

Before making this pasta salad, make sure to make a batch of our Creamy Poppyseed Dressing.  You’ll use the whole batch here 🙂

And as always, feel free to experiment.  Want it a little sweeter? Add more maple syrup!  Want a more pungent taste? Try adding more Dijon mustard!  Need more sea salt? No worries–add a little!  Dairy allergy or vegan? Leave out the feta.  Make it your own!

Gluten Free Pasta Salad
Prep time: 
Cook time: 
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Serves: 8-10
  • 1 12 oz bag rice macaroni noodles, cooked according to package directions and rinsed in cold water* (See note)
  • ½ cucumber, diced
  • 1 medium tomato, diced
  • 3 green onions, chopped (white parts removed)
  • 3 large carrots, peeled and chopped
  • 4 oz goat feta cheese (buy local if possible!)
  1. In a large bowl, combine all ingredients. Pour one batch of Creamy Poppyseed Dressing (link to recipe above in the blog post) over the salad and stir until well combined. Chill for best flavor! Serve cold
Do NOT overcook the noodles. Rice noodles get mushy very quickly. Definitely air on the side up al dente rather than mushy! Watch them carefully, remove, and rinse when ready!


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