This easy recipe for gluten free green goddess pasta salad is a healthy side dish option. The cold gluten free salad is made with peas, pesto and mayonnaise. It is a creamy salad packed with veggies that is perfect for summer barbecues.
If you are looking for more summer salad options try my Gluten Free BLT Pasta Salad, my Gluten Free Pesto Pasta Salad, my Easy Gluten Free Bow Tie Pasta Salad, or my Easy Gluten Free Macaroni Salad.
You can find all of my salad recipes here: Gluten Free Salad Recipes
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Ingredients
- Jovial Gluten Free Caserecce Pasta
- Pesto
- Mayonnaise
- Frozen Peas
- Green Onions
- Asparagus
- Sea Salt
- Coarse Ground Black Pepper
- Mozzarella Cheese Pearls
Instructions
In a large pasta pot, cook the pasta per the package instructions. Drain and rinse with cold water.
While the pasta is cooking fry the asparagus. In a frying pan add a tablespoon of olive oil. Over medium heat cook the chopped asparagus until it's tender.
In a large serving bowl add the cooked pasta, pesto mayonnaise, cooked peas, green onions, cooked asparagus, salt, pepper and mozzarella cheese pearls. Stir to combine.
Serve immediately or refrigerate for at least 1 hour to serve cold.
Store in a sealed container in the refrigerator for 3-5 days.
Supplies
Frequently Asked Questions
This dressing combines pesto, mayonnaise, salt and pepper for a super simple green goddess dressing recipe. To make this salad really quick I like to purchase the pesto, but you could also use my Gluten Free Homemade Walnut Pesto in this recipe.
You can keep your gluten free green goddess pasta salad in a sealed container in the fridge for 3-5 days. Since there is mayonnaise in this salad you will want to make sure it isn't left out and gets refrigerated after serving.
More Recipes You Might Enjoy
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Gluten Free Green Goddess Pasta Salad
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free green goddess pasta salad is a healthy side dish option. The cold gluten free salad is made with peas, pesto and mayonnaise. It is a creamy salad packed with veggies that is perfect for summer barbecues.
Ingredients
12 ounce box Jovial Gluten Free Caserecce Pasta
6.5 ounce jar Pesto
½ cup Mayonnaise
12 ounce bag Frozen Peas, cooked
5 Green Onions, finely diced
2 cups Asparagus, chopped and cooked
½ tsp. Sea Salt
¼ tsp. Coarse Ground Black Pepper
8 ounce package Mozzarella Cheese Pearls, drained
Instructions
In a large pasta pot, cook the pasta per the package instructions. Drain and rinse with cold water.
While the pasta is cooking fry the asparagus. In a frying pan add a tablespoon of olive oil. Over medium heat cook the chopped asparagus until it's tender.
In a large serving bowl add the cooked pasta, pesto mayonnaise, cooked peas, green onions, cooked asparagus, salt, pepper and mozzarella cheese pearls. Stir to combine.
Serve immediately or refrigerate for at least 1 hour to serve cold.
Store in a sealed container in the refrigerator for 3-5 days.
- Prep Time: 20 minutes
- Category: Salads
- Method: Tossed
- Cuisine: Gluten Free
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