Gluten Free Pesto Pasta Salad
This vibrant pasta salad is everything you want in a warm-weather dish — bright, herby, and loaded with fresh flavor from a homemade pesto that comes together in minutes. The from-scratch basil pesto, blended with pine nuts, garlic, and finely grated Parmesan, is so much more alive than anything from a jar, and it coats every twist of rotini in the most satisfying way. Store-bought pasta salads can be a minefield of hidden gluten, which is exactly why making this one at home with certified gluten free rotini or fusilli puts you fully in control. Halved cherry tomatoes and peppery baby arugula add color and freshness, while shaved Parmesan and a squeeze of lemon juice pull the whole bowl together with a bright, savory finish. The technique of rinsing and cooling the pasta before tossing keeps the texture just right — no gummy, clumped noodles here. It serves six, making it a perfect option for a backyard gathering, a weekday lunch prep, or a potluck where you actually want to eat something you brought.
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Learn more →Ingredients
6 servings
For the pasta
- 12 oz gluten free rotini or fusilli
- 1 tbsp olive oil
- 1 tsp salt
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts
- 2 cloves garlic, peeled
- ½ cup parmesan cheese, finely grated
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup olive oil
For the salad
- 1 ½ cups cherry tomatoes, halved
- 2 cups baby arugula
- ¼ cup parmesan cheese, shaved
- 1–2 tbsp lemon juice
- salt and pepper, to taste
For serving
- fresh basil leaves, for garnish (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the gluten free rotini according to the package directions until tender with no chalky center, typically 10–12 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and toss with 1 tbsp olive oil to prevent sticking. Spread on a sheet pan or large plate and let cool for 10–15 minutes.
- 2
While the pasta cools, make the pesto: combine the basil, pine nuts, and garlic in a food processor and pulse until coarsely chopped, about 8–10 pulses. Add the finely grated Parmesan, 1/2 tsp salt, and black pepper, then pulse 4–5 more times. With the processor running, stream in the 1/2 cup olive oil in a steady pour until the pesto is smooth and bright green, scraping down the sides once.
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