Gluten Free Pasta Salad with roasted Vegetables and Balsamic Vinaigrette Dressing

Gluten Free Pasta Salad with Roasted Vegetables and Balsamic Vinaigrette Dressing
2-3 large Zucchini
2 cups small tomatoes (small bite size tomatoes like cherry or grape tomatoes work well)
Spices such as Garlic, Italian spice mix, or other preferred spice mix
1lb bag of Gluten Free Rotini pasta
1 to 2 cups Fat Free or Light Balsamic Vinaigrette Dressing (may add more or less dressing to taste)
Optional: Parmesan cheese

Preheat oven 375 degrees. Spray baking pan with olive oil or other gluten free cooking spray to keep vegetables from sticking. Cut Zucchini length wise in quarters, then slice into smaller bite size pieces. Put Zucchini on baking pan along with tomatoes. Sprinkle with spices such as Garlic, oregano, Italian spice mix, or other spices as desired to taste. Bake in oven for about 20 minutes until vegetables begin to brown.

While Vegetables are baking cook pasta. If desired add salt to flavor pasta water. When pasta is done, drain pasta water and rinse pasta with cold water. (Tip: You can use some of the pasta water in the pasta salad to add moisture without having to add extra salad dressing or calories.) Put pasta into large bowl, add roasted vegetables and dressing. Add more or less dressing as needed to taste. If desired also add more spices and top off with Parmesan cheese. Chill salad until you are ready to eat. The more time salad is allowed to sit in the fridge the more flavor is infused into the pasta and vegetables. For more flavor pasta can be prepared one day before and allowed to sit in the fridge over night. For added protein you can mix in pre-cooked chicken if desired.

Note: Always remember to check the ingredients of all items you are adding to the pasta salad (such as spice mixes, Parmesan cheese, dressing, etc.) to make sure they are gluten free.


  1. Hi Lisa! Zucchini and tomatoes are a great pair to put in a salad. Thanks for participating in the salad challenge.


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