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5 from 2 votes

Gluten-Free Pasta Salad with Creamy Lemon Dressing

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 10 (as a side dish)


For the pasta

  • 1 12 oz package gluten-free farfalle or pasta of choice (I like Jovial Foods)
  • 3 mini cucumbers, or 1 large cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 3 Tbsp capers (or more to taste)

For the dressing

  • 6 Tbsp apple cider vinegar
  • 2 Tbsp extra virgin olive oil
  • 3 Tbsp freshly squeezed lemon juice
  • 1/4 cup tahini, well stirred
  • 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


  • Cook gluten-free pasta noodles according to package instructions and chop tomatoes and cucumbers.
  • Add all of the dressing ingredients in a medium size bowl and whisk to combine.*
  • Once pasta is done cooking, pour into a colander, rinse quickly with water and drizzle on some olive oil to keep the noodles from sticking.
  • In a large serving-size bowl, combine the cooked pasta, chopped vegetables and capers. Pour the dressing in and toss well until completely coated and enjoy!


*Stir tahini well before adding into the other ingredients.