• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Rustic Foodie®
  • Recipe Index
  • About Me
  • Contact
menu icon
go to homepage
  • Recipes
  • About Me
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Contact
  • Subscribe
×
Home » Recipes » Salad Recipes

Summer Pesto Pasta Salad (Gluten Free)

Dated: June 7, 2023 Last Modified: June 12, 2025 This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Jump to Video Print Recipe
Pesto pasta salad with tomatoes, walnuts, and fresh basil.

This gluten free Summer Pesto Pasta Salad is flavorful side! It's made with tomatoes, walnuts, Parmesan, and a creamy basil pesto dressing.

I love a good pasta salad served cold during the summer months. This creamy Basil Pesto Pasta Salad is full of Italian flavors. It's the perfect side to serve at a BBQ or on a picnic!

Summer pesto pasta salad with tomatoes, walnuts, and fresh basil in white bowl.

Summer in Minnesota is chock-full of get-togethers. Picnics, weddings, BBQ's, and small town festivals. On any given weekend you may find yourself at some sort of social gathering that ends with fireworks and a street dance.

You will most certainly find an array of salads that are good for feeding a crowd - Potato salads, macaroni salads, and other various forms of pasta salads. Trust me, no one is leaving these things hungry.

More often than not, pasta salads served at these events are not gluten free. This recipe is great if you're gluten free and don't want to miss out on this most quintessential summer fare.

It's got an Italian spin and made with fresh grape tomatoes, toasted walnuts, Parmesan cheese, and a creamy basil pesto dressing. This dish is so good that you're gluten-eating friends and family won't know the difference!

Jump to:
  • How To Add Flavor To A Pasta Salad
  • Ingredients For Summer Pesto Pasta Salad
  • Best Gluten Free Pasta For Pasta Salad
  • Gluten Free Pasta Salad Tips
  • How To Toast Walnuts
  • How To Make Creamy Pesto Dressing
  • How To Make Pesto Pasta Salad
  • What To Serve With Pasta Salad
  • How Long Does Pasta Salad Last In The Fridge?
  • Can This Salad Be Make Ahead?
  • Can It Be Frozen?
  • Summer Pesto Pasta Salad (Gluten Free)
Jarred basil pesto, grape tomatoes, rotini pasta, walnuts, mayo, Parmesan, lemons, fresh basil, and salt and pepper on wooden cutting board.

How To Add Flavor To A Pasta Salad

Pasta salad is a simple side dish made with short pasta that is cooked just until al dente, rinsed under cold water, and tossed in a creamy dressing that often contains mayo and some type of vinegar or acid.

There are any number of ingredients that can be added to a pasta salad base. They usually contain fresh seasonal vegetables such as tomatoes, cucumbers, or peas.

Briny or pickled items such as olives or dill pickles are sometimes added for extra flavor and crunch, as are things like cheese and salty meats like pepperoni or salami.

Pasta salad can be taken in a number of different directions in terms of flavor, from Greek to Southwest to Asian.

This version is inspired by Italian flavors and tossed in a creamy pesto dressing made with mayo and jarred basil pesto, along with fresh tomatoes, toasted walnuts, Parmesan cheese, and some fresh basil.

Ingredients For Summer Pesto Pasta Salad

Here's what you'll need to make it.

  • 12 oz. package Gluten Free Short Pasta (such as fusilli or penne) (can use regular short pasta if not gluten free)
  • 1 pint Grape Tomatoes
  • 1 cup Chopped Walnuts (unsalted)
  • ½ cup Parmesan cheese (or Asiago or Romano)
  • ½ cup Mayo
  • ¼ cup Jarred Basil Pesto
  • 3 Tbsp. Lemon Juice
  • ¼ tsp. each of Kosher Salt and Pepper
  • Fresh Basil for garnish
Cooked gluten free fusilli pasta in large glass bowl.

Best Gluten Free Pasta For Pasta Salad

The base of any pasta salad (gluten free or not) is the pasta. If you're familiar with gluten free pasta, you know that all brands are not created equal.

For success when making gluten free pasta salad, it's important to choose a quality brand of pasta and to follow a few extra steps to ensure optimal taste and texture.

Any type of pasta salad is made with a variety of short pasta, such as fusilli, rotini, penne, and farfalle.

My favorite brands of gluten free short pasta include Jovial, Tinkyada, and Barilla. This recipe was made using the gluten free brown rice fusilli from Jovial.

Gluten Free Pasta Salad Tips

After some experimentation, I've discovered a few tips to ensure that gluten free pasta does not become mushy when making pasta salad.

  • Cook the gluten free pasta until just under al dente. It's very important not to overcook gluten free pasta, or it will become mushy and fall apart.
  • Once the pasta is cooked until just under al dente, drain it in a strainer and run it under cold water. This will stop the cooking process.
  • Allow the pasta to sit at room temperature for 30 minutes before adding the rest of the ingredients. This helps the pasta to retain it's springy texture.
  • When adding the dressing and the rest of the ingredients, fold them into the pasta carefully using a large spoon and mix only until combined. The less gluten free pasta is disturbed, the better it stays together.

The same tips apply if making regular short pasta for pasta salad, however, pasta that is not gluten free does not need to sit for 30 minutes before adding the rest of the ingredients.

If not gluten free, simply cook pasta until al dente, drain in a strainer, and rinse under cold water.

Toasted walnuts in cast iron skillet on colorful potholder.

How To Toast Walnuts

Toasted walnuts are added to this Summer Pesto Pasta Salad for extra crunchy texture and flavor.

Walnuts are easily toasted in a skillet on the stove top and the process only takes a few minutes.

Toasting the walnuts (or any other nut, for that matter) helps to release the oils in the nuts, resulting in a deeper flavor.

  1. To toast the walnuts, place 1 cup of chopped, unsalted walnuts in a small skillet (I love to use a small cast iron skillet) on the stove top and heat to medium-low.
  2. Toast the walnuts in the skillet for 5-6 minutes, or until fragrant. Stir the walnuts every couple of minutes to prevent them from burning.
  3. Remove the skillet from the heat and set aside.

If you don't care for walnuts, you can sub any nuts you like. Almonds, hazelnuts, pistachios, or pine nuts are all great substitutes for the walnuts.

Spoonful of creamy pesto dressing lifted from small glass bowl on wooden spoon.

How To Make Creamy Pesto Dressing

The thing that ties any pasta salad together is the dressing. This dressing is super easy to prepare and this is due to the fact that it's made with jarred basil pesto.

Jarred basil pesto is a great shortcut ingredient that I use to make everything from flatbread pizza to BLT sandwiches to grilled cheese.

If you're feeling ambitious, you can whip up a batch of homemade pesto, but it's really not necessary.

  1. To make the pesto mayo, simply add ½ cup mayo, ¼ cup jarred basil pesto, 3 Tbsp. lemon juice, and ¼ tsp. each kosher salt and pepper to a small bowl.
  2. Stir all of these ingredients until completely combined using a fork or small whisk.

The mixture should be creamy and easy to pour when combined.

Creamy pesto dressing poured over pasta, tomatoes, walnuts, and Parmesan cheese in large glass bowl.

How To Make Pesto Pasta Salad

Another component of this pasta salad is the tomatoes. They provide a welcome pop of freshness and acidity and tomatoes are basically basil's best friend. Where basil goes, tomatoes usually follow.

  1. Chop 1 pint of grape tomatoes into halves or quarters, depending on your preference.
  2. Grate ½ cup of Parmesan, Asiago, or Romano cheese.
  3. Place the rinsed and cooled gluten free pasta noodles into a large bowl. Add the chopped tomatoes, toasted walnuts, and grated cheese into the bowl.
  4. Pour the creamy pesto dressing over the pasta a bit at a time, carefully folding it into the pasta using a large spoon. Continue until all of the dressing is added.
  5. Make sure to mix only until combined, so as not to break apart the gluten free pasta.
Pesto pasta salad with tomatoes, walnuts, and fresh basil on platter.

What To Serve With Pasta Salad

This is a great dish to serve at a picnic, potluck, or any type of get-together. It makes a lot, so it's perfect for serving a crowd.

Feel free to garnish this pasta salad with some extra chopped walnuts, grated cheese, and freshly torn basil leaves.

The fresh basil helps to enhance the flavor of the jarred basil pesto.

This is one of those dishes that's perfect served alongside grilled meats at a summer BBQ. The flavors pair well with this Italian chicken sandwich, grilled chuck steak, bruschetta chicken, or juicy grilled burgers.

Looking for grilled dishes to serve with this pasta salad? Don't miss these!

  • Ribeye with Shallot Sauce
  • Blue Cheese Burgers
  • BBQ Sweet Potatoes
  • Jalapeno Sauce Burgers
  • Summer Grilled Vegetable Salad
  • Grilled Corn Avocado Salad
Forkful of pesto pasta salad lifted from white bowl.

How Long Does Pasta Salad Last In The Fridge?

This summer pesto pasta salad should last 3-4 days stored in an airtight container in the fridge.

Can This Salad Be Make Ahead?

Yes, this pasta salad can be made the day ahead and stored in an airtight container, or covered with plastic wrap in the refrigerator.

Keep in mind that gluten free pasta does harden a bit as it sits in the fridge. This is due to the higher starch content in ingredients like rice and brown rice.

Can It Be Frozen?

For optimal taste and texture, I do not recommend freezing this pasta salad.

It's best enjoyed right away, or within a few days.

Love pasta salads? Check out these recipes!

  • Sundried Tomato Pesto Pasta Salad
  • Dill Pickle Pasta Salad
  • Corn Tomato Pasta Salad

Looking for more summer salads? Don't miss these recipes!

  • Classic Coleslaw
  • Spanish Potato Salad
  • Italian Quinoa Salad
  • Kohlrabi Slaw
  • Marinated Tomato Salad
  • Chipotle Potato Salad
  • Italian Green Bean Salad
  • Pickled Beet Salad

Looking For More Pasta Salad Recipes? Don't Miss These!

Pasta Salad with Yogurt Dressing

BLT Pasta Salad

Grilled Veggie Pasta Salad

Pesto pasta salad with tomatoes and fresh basil.

Summer Pesto Pasta Salad (Gluten Free)

Christine Rooney
This gluten free Summer Pesto Pasta Salad is flavorful side! It's made with tomatoes, walnuts, Parmesan, and a creamy basil pesto dressing.
4.50 from 2 votes
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Cooling Time: 30 minutes mins
Total Time 1 hour hr
Course Salad
Cuisine Italian
Servings 10
Calories 434 kcal

Ingredients
 
 

  • 12 oz. gluten free short pasta such as fusilli or penne
  • 1 pint grape tomatoes or cherry tomatoes
  • 1 cup walnuts unsalted
  • ½ cup Parmesan cheese or Asiago or Romano
  • ½ cup mayo
  • ¼ cup jarred basil pesto
  • 3 Tbsp. lemon juice
  • ¼ tsp. kosher salt
  • ¼ tsp. pepper
  • ½ cup fresh basil for garnish

Instructions
 

For The Pasta:

  • Prepare 12 oz. gluten free short pasta (such as fusilli or penne) (can use regular short pasta if not gluten free) according to package instructions, cooking just until al dente (make sure pasta does not overcook, or it will become mushy).
  • Drain the pasta in a strainer and rinse under cold water.
  • Allow the gluten free pasta to sit at room temperature for at least 30 minutes before adding the rest of the ingredients (this helps to ensure optimal taste and texture).
    This step is not necessary if making regular pasta.
  • Place 1 cup of chopped, unsalted walnuts in a small skillet (I love to use a small cast iron skillet) on the stove top and heat to medium-low.
  • Toast the walnuts in the skillet for 5-6 minutes, or until fragrant. Stir the walnuts every couple of minutes to prevent them from burning.
    Remove from the heat and set aside.
  • Chop 1 pint of grape (or cherry) tomatoes into halves or quarters, depending on your preference.
  • Grate ½ cup of Parmesan, Asiago, or Romano cheese.

For The Dressing:

  • To make the pesto mayo, add ½ cup mayo, ¼ cup jarred basil pesto, 3 Tbsp. lemon juice, and ¼ tsp. each kosher salt and pepper to a small bowl.
  • Stir all of the ingredients until completely combined using a fork or small whisk.
  • Place the rinsed and cooled gluten free pasta noodles into a large bowl. Add the chopped tomatoes, toasted walnuts, and grated cheese into the bowl.
  • Pour the creamy pesto dressing over the pasta a bit at a time, carefully folding it into the pasta using a large spoon. Continue until all of the dressing is added.
    Mix only until combined, so as not to break apart the gluten free pasta.
  • To Serve: Serve pasta salad with more Parmesan cheese, extra chopped walnuts, and freshly torn basil leaves.

Video

Notes

Feel free to substitute any other nut in place of walnuts. Make sure any nuts used are unsalted.
Gluten free pasta salad does dry out a bit the longer it sits in the refrigerator. Make sure to keep it covered and eat within a few days for the best taste and texture.

Nutrition

Serving: 1cupCalories: 434kcalCarbohydrates: 32gProtein: 9gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 11mgSodium: 545mgPotassium: 180mgFiber: 3gSugar: 3gVitamin A: 1207IUVitamin C: 9mgCalcium: 135mgIron: 1mg
Keyword creamy pesto pasta salad, basil pesto pasta salad, gluten free pasta salad
Tried this recipe?Let us know how it was!

More Salad Recipes

  • Southwest pasta salad garnished with cilantro in white bowl with fork.
    Southwest Pasta Salad (Gluten Free)
  • Mediterranean potato salad with feta cheese, Kalamata olives, and chives in ceramic bowl.
    Mediterranean Potato Salad with Feta
  • Blue cheese coleslaw with red and green cabbage garnished with minced chives.
    Blue Cheese Coleslaw
  • Sundried tomato pesto pasta salad with artichokes, basil, and Parmesan cheese.
    Sundried Tomato Pesto Pasta Salad
2923 shares
  • Facebook
  • Bluesky
  • Email

About Christine

My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

Reader Interactions

Comments

  1. Cheryl

    June 22, 2017 at 8:09 pm

    Looks good! And I nearly made pasta this afternoon thinking I'd have pasta salad for dinner. I didn't think about adding walnuts to the salad, so thanks for the suggestion. I think that'll be tomorrow night's menu!

    Reply
    • Christine

      July 01, 2017 at 6:05 am

      Thanks, Cheryl! I love walnuts - they add so much crunch and texture to your food.

      Reply
  2. Elaine @ Dishes Delish

    June 26, 2017 at 5:55 pm

    5 stars
    Mmm. Nothing like a nice pasta salad at a cookout or bar-b-que! This creamy pesto version sounds soooooo good. I want to eat it all up! Of course, I have to make it first. 😉

    Reply
    • Christine

      July 01, 2017 at 6:06 am

      Luckily this is a super easy recipe! 🙂

      Reply
  3. Mary

    September 03, 2023 at 6:43 am

    This is a great salad, I added chopped chicken breast to make it a complete meal.

    Reply
    • Christine

      September 04, 2023 at 4:19 am

      Hi Mary - Adding chicken is a great idea - So glad you enjoyed it! 🙂

      Reply
4.50 from 2 votes (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Thanks for stopping by! My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

Footer

↑ back to top

About

  • Privacy Policy
  • Terms & Conditions
  • Accessibility

Contact

  • Contact
  • Work With Me!

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Foodie Pro on the Foodie Pro Theme

2923 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.