Gluten Free / Dinner / Recipes

Veggie Loaded Pasta Salad

I love this Veggie Loaded Pesto Pasta Salad recipe. It’s great for meal prep, bringing to a gathering, or just a quick dinner option! There’s no better fun lunch idea than pasta, either, since it is doesn’t require reheating. For me, pasta is always a great dish to get in some extra veggies when I need them; and especially with the pesto, everything tastes so good together. The texture is amazing too, with all of the different ingredients. You can add in or sub whatever vegetables you like, and you can use gluten free pasta to make this dish GF-friendly. Try it and share how it turns out! 

What You Will Need For This Recipe:

Gluten free pasta

Cherry tomatoes

Fresh mozzarella pearls



Red onion 

Fresh basil

Salt & pepper


Other Healthy Recipes To Try:

Vegan Meatballs

If you’re looking for an easy, plant based dinner this recipe is for you! We’re slowly starting to add more plant based recipes into our dinner rotation over here. I’m much better at adding plant based breakfasts or lunches into our weekly meals but for some reason dinners are tricker.

Vegan & Gluten Free Samoa Bites

These vegan and gluten free samoa bites are inspired by the girl scout cookies! These little bites are such a fun treat- the perfect combo of chocolate and coconut with an easy 3 ingredient shortbread like base. You need to bake the base layer but after that, no baking involved! The center is made with dates and cashew butter. The toppings are melted chocolate chips and more coconut on top!

Peanut Butter Cup Nice Cream

Nice cream is so inexpensive to make and so easy compared to trying to make other homemade ice cream recipes. This peanut butter cup nice cream is easily made vegan, gluten free, and paleo!

Veggie Loaded Pasta Salad

Veggie Loaded Pesto Pasta Salad! This salad is loaded with vegetables. It’s great for meal prep, bringing to a gathering, or just a quick dinner option!

Prep Time
5 Minutes
Cook Time
10 Minutes


16 ounce gluten free pasta

2 cups quarter cherry tomatoes 

8 oz. fresh mozzarella pearls

1/2 cup sliced cucumber 

1/2 diced avocado 

¼ cup diced red onion 

2 Tbsp fresh basil

Salt & pepper, to taste

6 ounce jar of pesto


  1. Cook pasta according to package instructions 
  2. When the pasta is done cooking, carefully drain & set aside 
  3. While the pasta cooks, chop & prep the veggies 
  4. Rinse the pasta and let it cool
  5. When it’s cooled, add to a bowl 
  6. Then add in the rest of the veggies, cheese, & spices except the Parmesan cheese 
  7. Stir together 
  8. Add the Parmesan cheese on top 
  9. Serve & enjoy! 
  10. If you have leftovers, squeeze some lemon on top to help prevent the avocado from turning brown! 
  11. Store for up to 5 days in the fridge