Go Back Email Link
+ servings
Gluten Free Pesto Pasta Salad with Tomatoes & Olives
Print Recipe
No ratings yet

Gluten Free Pesto Pasta Salad with Tomatoes and Olives

This Gluten Free Pesto Pasta with fresh tomatoes & olives is such a crowd pleaser. It works well as a side dish or can be served as a main with some added protein (such as crispy chickpeas or grilled chicken). 
Prep Time35 minutes
Cook Time15 minutes
Course: Pasta Salad
Cuisine: American
Servings: 8 -10 servings, as a side
Calories: 447kcal
Author: Dalya Rubin


For the Pesto

  • 2 cups fresh basil (64 g)
  • 1 cup fresh parsley (37 g)
  • 1 ½ cups kale, stem removed and chopped (115 g)
  • 2 cups spinach (69 g)
  • ¾ to 1 cup oil I like doing half olive oil and half avocado oil
  • 2 clove garlic roughly chopped
  • 1 tablespoon miso paste
  • cup pine nuts
  • ½ jalapeno seeds removed if you prefer
  • 2 tablespoons nutritional yeast
  • Peeled skin of ½ lemon or zest of ½ lemon
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons fine sea salt
  • ¼ teaspoon ground black pepper



  • Make the Pesto: 
  • Let’s blanch greens! To do so, bring a large pot of salted water to a boil. Also prepare a bowl of ice water on the side.
  • Place basil, parsley, kale & spinach into the boiling water for 15-20 seconds, then carefully remove with a slotted spoon or colander into the ice water. This may need to be done in two batches. Allow to sit 1 minute, then remove the greens from the water and squeeze out any excess water with your hands.
  • Place blanched greens into a bowl on the side.
  • Combine all the pesto ingredients except for the blanched greens & olive oil. Blend for 30 seconds. Begin with adding ½ cup oil and blend until combined.
  • Next, slowly add greens in 3 additions, blending in between each addition. Slowly add the remaining oil throughout the blending process (either ¼ or ½ cup depending on if you feel the pesto needs more), making sure to pause the machine and scrape down the sides every so often.
  • Blend pesto until smooth and creamy.
  • Prepare the Pasta: 
  • Cook pasta according to package directions in salted water. Strain and rinse with cold water.
  • Place the pasta into a bowl and mix in the quartered tomatoes & olives.
  • Taste pasta and add more salt or pepper to taste. Enjoy!


Serving: 1Serving | Calories: 447kcal | Carbohydrates: 42g | Protein: 8g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 970mg | Potassium: 301mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3222IU | Vitamin C: 30mg | Calcium: 76mg | Iron: 2mg