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Fresh Gluten-Free Spring Pasta Salad with Lemon Vinaigrette

gluten-free spring pasta salad - featured image
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A light, refreshing, and gluten-free pasta salad featuring crisp spring vegetables and a zesty homemade lemon vinaigrette. Perfect for picnics, brunches, or quick healthy meals.

Ingredients

Scale
  • 8 ounces (225g) gluten-free pasta (brown rice or quinoa-based preferred)
  • 1 cup snap peas, trimmed and halved
  • 1 cup cherry tomatoes, halved
  • 1/2 cup radishes, thinly sliced
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup toasted pine nuts or slivered almonds (optional)
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 teaspoon lemon zest
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of gluten-free pasta and cook according to package instructions, usually 8 to 10 minutes, until al dente. Stir occasionally to prevent sticking. Drain, reserving 1/4 cup (60 ml) of pasta water.
  2. While pasta cooks, rinse and trim 1 cup snap peas, halve 1 cup cherry tomatoes, and thinly slice 1/2 cup radishes. Chop herbs—1/4 cup basil torn and 1/4 cup parsley chopped. Toast 1/4 cup pine nuts or slivered almonds in a dry skillet over medium-low heat for 2-3 minutes until golden and fragrant. Set aside.
  3. In a small bowl, whisk together 1/4 cup olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon honey, 1 teaspoon Dijon mustard, and 1 minced garlic clove. Season with salt and pepper to taste. Taste and adjust sweetness or acidity if needed.
  4. While pasta is still warm, transfer to a large mixing bowl. Pour vinaigrette over pasta and toss gently to coat, adding reserved pasta water a tablespoon at a time if it feels dry.
  5. Fold in snap peas, cherry tomatoes, radishes, basil, and parsley. Toss lightly to combine without bruising the herbs.
  6. Sprinkle toasted pine nuts over the salad. Taste one more time and add salt or pepper if needed.
  7. Serve immediately or chill in the fridge for 30 minutes to let flavors meld. If chilled, bring to room temperature before serving.

Notes

Do not overcook gluten-free pasta to avoid mushiness. Whisk vinaigrette thoroughly to emulsify. Toss pasta gently to avoid bruising herbs and tomatoes. Toast nuts just before serving for best crunch. If salad tastes flat after chilling, add more lemon juice or olive oil. Fresh herbs are essential for flavor.

Nutrition

Keywords: gluten-free pasta salad, spring pasta salad, lemon vinaigrette, healthy pasta salad, gluten-free, dairy-free, easy pasta salad

Find it online: https://sunnysavory.com/fresh-gluten-free-spring-pasta-salad-recipe-easy-healthy-lemon-vinaigrette/