Gluten-free pesto pasta salad

When your mind is already on vacation, you just want one thing: easy meals that are tasty, light, and quick to make. This gluten-free pesto pasta salad is exactly that. Perfect as a quick dinner on a warm day, a side dish for the BBQ, or a summer lunch in the backyard.

I made this salad with buckwheat pasta, filling and high in fiber, but you can use any gluten-free pasta you like. With the combo of fresh tomatoes, creamy mozzarella, and homemade pesto, you really can’t go wrong. And the best part? You only need a handful of ingredients.

Why you should try this recipe

• Ready in 20 minutes – perfect for busy days or relaxed summer evenings
• Great to bring to the park, beach, or campsite
• Fresh and full of flavor with just 6 main ingredients
• Gluten-free and low FODMAP
• Tasty as a light dinner or summery side dish

The ingredients for this gluten-free pesto pasta salad

• Gluten-free pasta: I used gluten-free buckwheat penne because it’s higher in fiber than corn-based pasta. But feel free to use any gluten-free pasta you prefer.
  
• Basil pesto: I haven’t found a store-bought basil pesto that’s also low FODMAP, so I make my own using this recipe. If you only eat gluten-free and not low FODMAP, you can use a store-bought green pesto that’s labeled gluten-free.
  
• Mozzarella: Mozzarella is low in lactose and low FODMAP up to 40 grams per serving. I used mini mozzarella balls because they’re convenient for salads. A large mozzarella works too, just cut it into pieces.
  
• Vine tomatoes: Tomatoes are only low FODMAP in small amounts. Vine tomatoes are low FODMAP up to 69 grams per serving. 1/4 of this recipe is a suitable FODMAP portion.

How to make this pasta salad

Step 1. Cook the pasta according to the package instructions. Rinse with cold water after draining to keep it from sticking, and let it drain well.

Step 2. Chop the vine tomatoes and drain the mini mozzarella balls.

Step 3. Make the pesto using this recipe and place all the ingredients in a large bowl.

Step 4. Drizzle a little olive oil over the salad and toss everything together.

Tips & Variations

• Goat cheese: This salad is also delicious with goat cheese instead of mozzarella.
• Veggie upgrade: Add grilled zucchini or eggplant for extra veggies.
• Turn it into a full meal: Add some smoked or grilled chicken and extra greens to make it more filling.
• Not a fan of arugula? Swap it out for fresh spinach or lamb’s lettuce.

Storing the gluten-free pesto pasta salad

Leftovers? Store the salad in an airtight container in the fridge for up to 2 days. Great for a quick lunch the next day!

Gluten-free pesto pasta salad with mozzarella

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Karlijn
• Total Time: 20 mins
• Yield: 4 1x
• Diet: Gluten Free

Print Recipe

Save Recipe Recipe Saved

Description

A delicious gluten-free pesto pasta salad with mozzarella & tomatoes. Ready in just 20 minutes. Low FODMAP and low lactose.

---

Ingredients

Scale 1x2x3x

• 250 g (9 oz) gluten-free pasta (I used buckwheat penne)
• 280 g (1o oz) vine tomatoes
• 150 g (5.3 oz) mini mozzarella balls, drained
• 75 g (3 cups) arugula
• 3 tbsp pine nuts for garnish
• 4 tbsp low FODMAP pesto*
• 1 tbsp olive oil
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook the pasta according to the instructions on the package.
2. Make the pesto using this recipe. Drain the pasta and rinse with cold water. Place it in a large bowl.
3. Dice the tomatoes and drain the mozzarella balls.
4. Add the tomatoes, mozzarella, and arugula to the pasta.
5. Add 4 tablespoons of pesto and drizzle 1 tablespoon of olive oil over the salad.
6. Toss everything together and season with salt and pepper to taste.
7. Toast the pine nuts in a dry frying pan until golden brown. Shake the pan regularly to prevent burning.
8. Sprinkle the pine nuts over the salad.
9. Serve immediately or store in an airtight container in the fridge until ready to eat.

Notes

*In 2022 tomatoes have been retested and are now limited low FODMAP. Roma tomatoes are low FODMAP up to 75 gram per serving, common tomatoes up to 65 gram per serving. Cherry tomatoes are low FODMAP in even a smaller amount. Therefore I advise using common or roma tomatoes.

• Prep Time: 20 mins
• Category: Dinner
• Method: Toss
• Cuisine: International

Nutrition

• Serving Size: 1 serving (1/4 of the recipe)
• Calories: 457
• Fat: 22
• Carbohydrates: 52
• Fiber: 7
• Protein: 17