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Easy Gluten-Free Pasta Salad Recipe with Chickpea Rotini and Herbs

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A quick and flavorful gluten-free pasta salad featuring chickpea rotini, fresh veggies, and a bright Italian herb dressing. Perfect for a light lunch or potluck.

Ingredients

Scale
  • 8 ounces chickpea rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 cup red bell pepper, finely chopped
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup Kalamata olives, pitted and chopped (optional)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon dried Italian herb blend (oregano, basil, thyme, rosemary)
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, torn (optional garnish)
  • Grated Parmesan cheese or nutritional yeast (optional garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of chickpea rotini and cook according to package instructions, about 7-9 minutes until al dente. Stir occasionally to prevent sticking. Taste a piece a minute before the suggested time to avoid mushiness.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down. Set aside to drain well.
  3. While pasta cooks, halve cherry tomatoes, dice cucumber, finely chop red bell pepper, thinly slice red onion, and chop Kalamata olives if using. Place all chopped veggies in a large mixing bowl.
  4. In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, minced garlic, dried Italian herb blend, Dijon mustard, salt, and pepper until the dressing is well combined and slightly thickened.
  5. Add the cooled and drained chickpea rotini to the bowl with the veggies. Pour the dressing over the salad and toss gently but thoroughly to coat everything evenly.
  6. Taste and adjust seasoning, adding more salt, pepper, or lemon juice if needed. Garnish with fresh torn basil leaves and a sprinkle of grated Parmesan or nutritional yeast if desired.
  7. Serve immediately or refrigerate for 30 minutes to let flavors marry. If chilled, toss gently before serving.

Notes

Do not overcook the chickpea rotini to avoid mushiness; rinse under cold water immediately after draining to stop cooking. Use plenty of salted water for cooking pasta. Whisk dressing ingredients well to emulsify. Toss salad gently to avoid breaking the pasta. Salad can be served immediately or chilled for 30 minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating is not recommended.

Nutrition

Keywords: gluten-free pasta salad, chickpea rotini, Italian herbs, healthy lunch, quick pasta salad, vegetarian, dairy-free option

Find it online: https://emmaoven.com/easy-gluten-free-pasta-salad-recipe-with-chickpea-rotini-and-herbs/