Gluten-Free Veggie-Loaded Pasta Salad

Summer means barbecue season, which means burgers, beers, and pasta salad. If you’d rather indulge in a second (or third) glass of rosé than a gooey, mayo-laden pile of macaroni salad, this recipe is for you. Super light and fresh, this gluten-free pesto pasta salad is full of fiber and nutrients, packed with veggies, and easy to throw together in just 10 minutes. Best enjoyed in a lawn chair, on a paper plate, in the company of several drunk relatives.


  • 1 cup quinoa or brown rice fusilli (I used this kind)

  • 1 cup spinach

  • 1 cup cherry tomatoes, halved

  • ½ cucumber, chopped

  • ¼ cup onions, chopped



  • 2 tbs pesto (I love this brand)

  • 1 tbs olive oil

  • Crumbled feta cheese



  • Cook fusilli in boiling water according to package directions.

  • Strain and immediately rinse with cold water.

  • Toss with the rest of the ingredients, sprinkle feta on top, and enjoy!

  • Store in fridge. Makes two servings.


Posted on June 22, 2015 and filed under Food.