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5 from 1 vote

Pasta Salad Four Ways

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 10 as a side

Ingredients

  • 1 12 oz. package gluten-free pasta (I used fusilli)
  • 3 mini cucumbers or 1 large cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1 2.25 oz. can sliced black olives, drained
  • 1 4 oz. package crumbled goat cheese (about 1 cup)
  • 1/4 cup finely chopped fresh basil

Lemon Tahini Dressing

  • 6 Tbsp apple cider vinegar
  • 1/4 cup tahini, well stirred
  • 3 Tbsp freshly squeezed lemon juice
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp avocado mayo
  • 1 tsp Italian seasoning
  • 1/4 tsp ancho chili powder, heaping (unless you are sensitive to spice)
  • Pinch of salt
  • Pinch of ground black pepper

Olive Oil & Balsamic Dressing

  • 1/2 cup extra virgin olive oil
  • 6 Tbsp balsamic vinegar
  • 2 Tbsp freshly squeezed lemon juice
  • 1 Tbsp jarred, minced garlic
  • 2 tsp dijon mustard
  • 1/2 tsp dried Italian seasoning
  • 1/2 tsp salt

Creamy Dill Dressing

  • 1 cup avocado mayo
  • 2 Tbsp white wine vinegar
  • 1 tsp dried dill (omit or choose a different herb if you don’t like dill)
  • 1/4 tsp salt
  • 1/4 tsp pepper

Italian Dressing

  • 8 oz. of your favorite Italian dressing or Primal Kitchen’s Vegan Ranch works amazing also!

Instructions

  • Cook gluten-free pasta noodles according to package instructions. While the pasta is cooking, chop tomatoes, cucumber and basil and drain olives.
  • Add all ingredients for the dressing of your choice to a medium-size bowl and whisk to combine.
  • Once pasta is done cooking, transfer to a colander. Rinse quickly with water and generously drizzle on some olive oil to keep the noodles from sticking.
  • In a large serving-size bowl, combine the cooked pasta, chopped vegetables, olives, goat cheese and basil. Pour at least half the dressing in, toss well and continue adding until it’s coated to your liking. You can also reserve a small amount of dressing to freshen up the salad if not serving immediately!