Fresh Vegetable Pasta Salad (Gluten-Free)

Who can resist a pasta salad piled high with fresh veggies? I know I can’t!


  • 2 cups gluten-free pasta, cooked, rinsed, and drained
  • 1 cup cherry tomatoes, halved
  • 2 cups broccoli florets, cut into small pieces
  • 1/3 cup olives, sliced
  • 1 cucumber, cut into small pieces
  • 1 tablespoon red onion, chopped
  • 1 bunch green onion, chopped
  • Gluten-free salad dressing


  • Bring a large pot of water to a boil, and allow the broccoli to cook for about 3 minutes. Then, drain the water, and put the broccoli florets in the refrigerator. Next, place the cooked pasta in a large bowl, and add the remaining ingredients. Finally, pour enough salad dressing to coat the vegetables and the pasta, and toss the mixture to distribute the liquid throughout.

Photo courtesy of Discover Gluten Freedom.

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