Summer Pesto Pasta Salad (Gluten Free)

Pesto pasta salad with tomatoes and fresh basil.

4.50 from 2 votes

Summer Pesto Pasta Salad (Gluten Free)

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

Prep Time10

Cook Time20

Cooling Time:30

Total Time1

Course: Salad

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Keyword: creamy pesto pasta salad, basil pesto pasta salad, gluten free pasta salad

Servings:

Calories: 434kcal

Author: Christine Rooney

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

US Customary - Metric

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