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My Go-To Summer BBQ Pasta Salad (Vegetarian, Gluten Free)

This is a perfect Summer BBQ Pasta Salad to bring to a cookout, tailgate, potluck, or brunch! Loaded with veggies and easy to make ahead – this is one crowd pleaser pasta salad that everyone will want seconds of!

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There’s nothing better than a big batch of pasta salad for a summer cookout and BBQ! Whether I’m hosting or heading over to a friend’s place, I always aim to make something that I can cook ahead of time. That way I get myself ready day-of, and grab the dish on my way out the door.

This Fresh Summer Pasta Salad Recipe Is:

  • Bright
  • Crunchy
  • Tangy
  • Vibrant
  • Loaded with Flavor
  • Colorful
  • Vegetarian, and gluten free by using GF pasta

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Family Pasta Salad Recipes For the WIN!

My mom sent me over this recipe, and was raving about it! Pasta salads are big in our family, and this one was exceptional! It was hearty, healthy, and the lemon juice was so great in the dressing. I posted my recipe for my Swim Meet pasta salad before, and this is another variation on it. As with all pasta salads, the leftovers just get better and better, so I made a double batch for lunches for the rest of the week. The below recipe is a single batch (serves 8) but is very easy to double, or half. This recipe is vegetarian, and can easily be veganized by leaving out the cheese.

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Whats In This Summer BBQ Pasta Salad?

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How Do I Make this Summer BBQ Pasta Salad?

  1. Boil a large pot of salted water, and cook pasta according to package. Drain and rinse noodles under cold water to stop them cooking. Set aside.
  2. Dice the cucumber and tomatoes, slice the peppers into fine bite-sized ribbons, chop the carrot and the spinach, and all all veggies to a bowl. Add the pasta, olives, and dressing – toss to coat. Squeeze the lemon juice over the salad and toss once more. Add a pinch of oregano, and season with Salt and Pepper if needed! Crumble feta on top and voila!
  3. For leftovers – I like to take a quart sized mason jar, fill half with pasta salad, and half with fresh spinach and enjoy for a quick and easy lunch!

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Eat Seasonal with This Summer Vegetable Pasta Salad Recipe

This summer vegetable pasta salad is a great way to get in some seasonal fresh produce!  Summer time means fresh garden tomatoes, cucumbers, and bell peppers. Combine all these amazing fresh ingredients into this healthy and delicious summer bbq pasta salad. And add in some fresh chopped herbs for a little extra freshness and taste of summer!

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Other Popular Summer Side Dishes For BBQ season!

Pantry 3 Bean Salad (Vegan, Gluten Free, No Cook Sides)

Summer White Bean & Veggie Salad (Vegan, Gluten Free)

Instant Pot Vegetarian Cowboy Beans Recipe (Vegan, Gluten Free)

BBQ Deviled Eggs Recipe (Vegetarian, Gluten Free)

BLT Ranch Pasta Salad Recipe (Gluten Free, Vegan/Vegetarian Options)
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Get the Same Ingredients I Use in My No Mayo Summer BBQ Pasta Side Salad!

As always, if you make this vegetarian and gluten free summer pasta salad recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

 

  1. WP Recipe Maker #3129removeMy Go-To Summer BBQ Pasta Salad (Vegetarian, Gluten Free) This is a perfect Summer BBQ Pasta Salad to bring to a cookout, tailgate, potluck, or brunch! Loaded with veggies and easy to make ahead. Prep Time: 20m Cook Time: 15m Total Time: 35m Author: Homestead Herbivore – 1 box 16 oz of Gluten Free or Vegetable Pasta (I used garden rotini) – 1 diced cucumber – 2 to matoes large-to-medium – 1 green bell pepper – 1 orange bell pepper – 2 large carrots sliced – 1 8 oz jar or can of kalamata olives sliced into halves – 1/2 cup fresh spinach – 1/4 fresh dill chopped – 1 lemon juiced – 1 cup Italian dressing – Pinch of Oregano – Salt and Pepper to taste – 1 cup fresh feta cheese crumbled (optional) 1) Boil a large pot of salted water, and cook pasta according to package. Drain and rinse noodles under cold water to stop them cooking. Set aside. 2) Dice the cucumber and tomatoes, slice the peppers into fine bite-sized ribbons, chop the carrot and the spinach, and all all veggies to a bowl. Add the pasta, olives, and dressing – toss to coat. Squeeze the lemon juice over the salad and toss once more. Add a pinch of oregano, and season with Salt and Pepper if needed! Crumble feta on top and voila! 3) For leftovers – I like to take a quart sized mason jar, fill half with pasta salad, and half with fresh spinach and enjoy for a quick and easy lunch!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in American, Appetizers, Favorites, For Entertaining, Gluten Free, Italian, Lunches, Make Ahead, Meal Prep, Pastas, Recipe Index, Salads, Side Dishes, Spring Recipes, Summer Recipes, Vegetarian Recipes

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