Delicious & Healthy Gluten-Free Roasted Cauliflower Pasta Salad: Your New Summer Favorite (Vegan & Allergy-Friendly)
Discover the ultimate summer side dish or light meal with this vibrant and zesty gluten-free roasted cauliflower pasta salad. Bursting with flavor from sun-dried tomatoes, fresh basil, and a tangy vinegar dressing, this recipe is naturally vegan thanks to delicious roasted cauliflower replacing traditional chicken. Crafted to be free from gluten, dairy, egg, soy, peanuts, and tree nuts, it’s a truly inclusive, top eight allergen-free option that everyone will love!
When the sun is shining and temperatures soar, few dishes hit the spot quite like a refreshing pasta salad. Yet, I’ve come to realize that not everyone shares my enthusiastic love for these chilled culinary delights. In my household, cold pasta salads have occasionally sparked friendly debates. For me, they’re a year-round staple, but they truly shine during the sweltering summer months. I confess, if there’s a buffet or a potluck, my plate will inevitably be piled high with various cold pasta creations. My husband, however, often views them with a touch less enthusiasm.
It was quite the revelation early in our marriage when I proudly presented a cold pasta salad, only to learn of his lukewarm feelings towards them. For a moment, I might have humorously wondered about the possibility of an annulment! Of course, I’m just kidding. Thankfully, we’ve reached a peaceful compromise: I don’t serve them every single day, and I’m perfectly happy if he prefers to warm his portion in the microwave. After all, isn’t compromise the secret ingredient to a happy marriage?
This particular gluten-free roasted cauliflower pasta salad holds a special place in my heart, and not just because it manages to win over the skeptics. It’s an explosion of bright, fresh flavors. Imagine juicy sun-dried tomatoes, aromatic fresh basil, savory black olives, and tender roasted cauliflower, all tossed with perfectly cooked gluten-free pasta. What truly elevates this dish, making it effortlessly flavorful, is a clever trick: many of the spices and rich flavors come directly from the liquids in the jars of sun-dried tomatoes and marinated artichoke hearts. Instead of relying solely on plain olive oil, I incorporate a quarter cup of this seasoned liquid, and voilà—the salad is instantly infused with depth and zest. While you can certainly use any brand, I’ve noted my preferred choices for convenience and consistent results.
One of the many reasons I adore this roasted cauliflower pasta salad is its incredible versatility. It makes for a fantastic light dinner, a satisfying lunch, or an impressive side dish for any gathering. It’s always wonderful to have a recipe that can effortlessly adapt to various occasions, making meal planning a breeze. This recipe is designed to be simple and straightforward, perfect for busy weeknights or relaxed weekend preparation. The process involves just a few key steps: boiling your favorite gluten-free pasta, roasting the cauliflower to perfection, and quickly dicing a handful of fresh ingredients. It’s an efficient way to get a wholesome and flavorful meal on the table without hours of effort.
If you’re among those who aren’t typically a fan of cauliflower, I urge you to give roasted cauliflower a try. Raw cauliflower can be somewhat polarizing, but a magical transformation occurs when it’s roasted at a high temperature. The florets become beautifully browned, tender, and develop a sweet, nutty flavor that is simply irresistible. Trust me on this—it’s a game-changer! Roasting brings out an entirely new dimension of flavor, making it a star ingredient in this pasta salad. Furthermore, the vegan nature of this dish is a huge plus. It means you don’t have to worry about cooking or dicing chicken, saving you precious time and effort in the kitchen. For those who are staunch meat-lovers, cooked chicken would certainly complement this salad well, but the roasted cauliflower truly shines as a flavorful and hearty plant-based alternative. Plus, opting for less meat often translates to more savings in your grocery budget!
This Gluten-Free & Dairy-Free Roasted Cauliflower Pasta Salad is a fantastic choice for meal prep because it yields a generous portion, ensuring you’ll have delicious leftovers. And here’s the best part: the flavors only get better with time as they meld and soak in the zesty dressing. In fact, I often make this salad a few hours, or even a day, before I plan to serve it, allowing all those wonderful ingredients to fully harmonize. This makes it an ideal make-ahead dish for parties, picnics, or simply ensuring you have a healthy meal ready for the next day.
Whether you’re a devoted cold pasta salad enthusiast like me, or if you’re catering to some skeptics, rest assured that this recipe is a crowd-pleaser. If my husband, a self-proclaimed cold pasta salad “hater,” gives it his seal of approval, you know it’s a winner. It’s the perfect blend of fresh, zesty, and satisfying, proving that healthy eating can be incredibly delicious and accessible for everyone, regardless of dietary restrictions or personal preferences. Prepare to be amazed by how quickly this vibrant, allergy-friendly pasta salad becomes a staple in your recipe rotation.
More Allergy-Friendly Pasta Salad Recipes You’ll Love!
As you might have guessed, I absolutely adore pasta salads! They’re perfect for any occasion and endlessly customizable. What’s even better is that all of my pasta salad recipes are crafted to be gluten-free, dairy-free, and egg-free, with options to easily reintroduce those ingredients if your dietary needs allow. Get ready to enjoy a summer brimming with delicious, worry-free pasta salads that cater to various tastes and dietary requirements!
- Zesty Gluten-Free and Dairy-Free Tuscan Pasta Salad
- Flavorful Gluten-Free and Dairy-Free Taco Pasta Salad
- Creamy Gluten-Free and Dairy-Free Avocado BLT Pasta Salad
- Our Signature Gluten-Free and Dairy-Free Roasted Cauliflower Pasta Salad
- Refreshing Gluten-Free and Dairy-Free Basil, Lemon and Avocado Creamy Pasta Salad
- Light Gluten-Free and Dairy-Free Ham, Asparagus and Lemon Pasta Salad
Roasted Cauliflower Pasta Salad (Gluten, Dairy, Egg, Soy, Peanut & Tree Nut Free; Top 8 Free; Vegan)
6 servings
15 minutes
10 minutes
25 minutes
This healthy and vibrant gluten-free pasta salad features colorful veggies and zesty flavors, perfect for summer. Made vegan with roasted cauliflower, it’s also free from dairy, egg, soy, peanuts, and tree nuts, making it a wonderful top eight allergen-free option!
Ingredients
- 1 can of black olives, drained and cut in half
- 1 can of Napoleon Artichokes Quartered & Marinated Hearts, cut + 1/4 cup of the liquid
- 1 jar of California Sun Dried Tomatoes Julienne Cut with Herbs, cut + 1/4 cup of the liquid
- One bunch of fresh basil, chopped
- 1 roma tomato, diced
- 1 Cauliflower
- Oil (olive or bacon grease if not doing vegan)
- Salt
- 8 oz gluten-free pasta of choice
Instructions
- Preheat your oven to 425 degrees F.
- Wash and cut up your cauliflower into bite-sized florets. Place the cauliflower on a cookie sheet and drizzle with oil of your choice and toss a generous amount of salt on top. Move the cauliflower around to make sure it’s evenly coated in the oil. Bake for 10-12 minutes, or until the edges are browned and it’s as soft as you prefer.
- While the cauliflower roasts make the pasta according to the package directions. Be sure to have plenty of water so you don’t crowd the pasta and that you heavily salt the water to season the pasta. Once it’s done, drain it and rinse it with cold water. Set it aside.
- Chop your olives, artichokes, sun dried tomatoes, basil and roma tomato to your liking.
- In a large bowl, put your cauliflower, pasta, olives, artichokes, sun dried tomatoes, roma tomato, basil and 1/4 cup of the liquid from each of the jars.
- Adjust S&P to your liking. Serve room temperature or cold to your liking. When not serving, keep refrigerated. Leftovers stay good for two days.
Notes
By all means, you don’t have to do the two types of tomatoes, but to me–sun dried and regular are two different animals. If you only do one–be sure to do the sun dried tomatoes.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 245Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 16mgSodium: 239mgCarbohydrates: 36gFiber: 8gSugar: 9gProtein: 7g
Adapted from: Cybele Pascal’s The Whole Foods Allergy Cookbook