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Gluten-Free Chickpea Rotini Pasta Salad with Pesto

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A fresh, vibrant gluten-free chickpea rotini pasta salad tossed with homemade basil pesto, cherry tomatoes, and cucumber. Perfect for a light, filling summer meal or picnic.

Ingredients

Scale
  • 8 ounces gluten-free chickpea rotini pasta (e.g., Banza)
  • 2 cups packed fresh basil leaves
  • 2 large garlic cloves, peeled
  • 1/4 cup pine nuts, toasted (or walnuts as substitute)
  • 1/2 cup grated Parmesan cheese (or dairy-free nutritional yeast for vegan)
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • Salt and freshly ground black pepper, to taste
  • Optional: Kalamata olives (pitted and halved), thinly sliced red onion, fresh mozzarella balls

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of gluten-free chickpea rotini pasta and cook according to package instructions, usually 7-9 minutes, until al dente. Stir occasionally to prevent sticking. Drain well using a colander and rinse briefly under cold water to stop cooking. Let it drain completely.
  2. While the pasta cooks, heat a dry skillet over medium heat. Add 1/4 cup pine nuts and toast, stirring frequently, until golden and fragrant—about 3-4 minutes. Watch closely to avoid burning. Remove from heat and let cool.
  3. In a food processor, combine 2 cups fresh basil leaves, 2 peeled garlic cloves, toasted pine nuts, and 1/2 cup grated Parmesan cheese. Pulse a few times to chop ingredients roughly. With the processor running, slowly drizzle in 1/3 cup extra virgin olive oil until a smooth paste forms. Add 1 tablespoon fresh lemon juice, then season with salt and pepper to taste. If the pesto seems too thick, add a teaspoon or two of water to loosen.
  4. Halve 1 cup cherry tomatoes and dice 1 medium cucumber. If using, slice optional kalamata olives or red onion thinly.
  5. In a large mixing bowl, combine the drained pasta, chopped veggies, and pesto. Gently toss to coat everything evenly. Taste and adjust seasoning as needed.
  6. For best flavor, refrigerate the salad for at least 30 minutes before serving to allow the pesto to soak into the pasta and meld the flavors.

Notes

Do not overcook the chickpea pasta to maintain al dente texture. Toast pine nuts gently to avoid burning. Make pesto in batches if your food processor is small. Chill salad before serving for best flavor. Add olive oil if pasta sticks together. Optional ingredients like kalamata olives or fresh mozzarella can be added for extra flavor and creaminess. For vegan version, substitute Parmesan with nutritional yeast and adjust lemon juice for brightness.

Nutrition

Keywords: gluten-free, chickpea pasta, rotini, pasta salad, pesto, summer recipe, vegetarian, dairy-free option

Find it online: https://goldensimmer.com/gluten-free-chickpea-rotini-pasta-salad-with-pesto-easy-recipe-for-summer/