This gluten free Mexican pasta salad incorporates the bold flavors of roasted corn, Mexican cheese, and an easy homemade dressing. Get ready to indulge in a satisfying and flavorful dish that combines the best of Mexican cuisine with the comfort of pasta salad!
GLUTEN-FREE PASTA SALAD RECIPE
I might be a little biased, but I would consider this the absolute best gluten free pasta salad recipe. In my family, we have a deep appreciation for all things pasta. From traditional Italian recipes to creative variations, pasta has always been a beloved staple on our dinner table.
There’s something truly comforting and versatile about pasta that brings everyone together, no matter their age.
I’ve made a few test-batches of this gluten free Mexican pasta salad recipe and I can say that it is going to be on repeat at our house for a WHILE. It’s sooo good and I just know you’re going to love it as much as we do!
Table of contents
INGREDIENTS IN MEXICAN PASTA SALAD
***Amounts and instructions can be found in the recipe card
This gluten free pasta salad recipe uses simple ingredients that are easy to find in any grocery stores, and you probably have a lot of them on hand already. I started with this recipe and made a few alterations to make it gluten free and tweak it to my liking.
Pasta Salad Ingredients
- gluten-free rotini I love and use Jovial brown rice pasta, but you can use another brand if you have one you like. I usually wait for Thrive Market to send me a 25% off code and stock up to keep prices down.
- frozen corn: super sweet white corn is my personal choice
- white onion definitely has the best flavor in Mexican dishes (learned this from a friend who used to live in Mexico City!) but you can use yellow or red onion if that’s what you have on hand.
- fresh cilantro
- jalapeño pepper you’ll want to remove the seeds. If you really don’t like any level of spice, you can leave it out.
- Queso Fresco Cheese sooo good in this gf pasta salad! If you want to switch things up, feel free to sub cojita or even pepper jack in small cubes.
- avocado
- canned black beans be sure to drain and rinse well.
Salad Dressing Ingredients
- mayonnaise be sure to use a full-fat variety
- oil any kind will work
- lime juice and zest
- ground cumin
- paprika
- chili powder
- sriracha you can use hot sauce if you prefer, but sriracha is best!
- Salt and pepper to taste
BEST GLUTEN FREE PASTA FOR PASTA SALAD
Wondering which kind of gluten-free pasta is best for cold pasta salad? My favorite brand of gluten-free pasta is Jovial, which keeps its shape well and doesn’t get overly mushy or, conversely, crunchy.
I also love that it’s certified gluten free and comes in TONS of different shapes!
That being said, if you have another type of gluten free pasta you love and it holds up well, feel free to sub that in. My second favorite is Tinkyada.
You can also use a different shape of noodle like bowties or shells. Just be sure to use a similar size or you’ll end up with the wrong amount of sauce.
Looking for more gluten free recipes to make this summer? You’ll love my easy Gluten Free Peach Cobbler, Blueberry Lemonade, and Black Bean Brownie Batter
HOW TO MAKE GLUTEN FREE MEXICAN PASTA SALAD
Here are all the tricks and tips you’ll need to make the BEST gluten-free pasta salad. There are a few steps, but it really is an easy recipe!
Step 1:
Roast the corn. If you’re short on time, you can skip this step, but I highly recommend sticking with it as it is so much better roasted! I followed this simple recipe from Half Scratched.
Step 2:
Chop onion and jalapeno. I like to chop them pretty small (really tiny in the case of the jalapeno. If you’re super sensitive to heat, feel free to leave out the jalapeno.
PRO TIP: use a pair of herb scissors to easily chop the cilantro-I absolutely love mine!
Drain black beans and rinse until the water runs clear.
PRO TIP: wait to chop the avocado until just before assembling so it doesn’t brown.
Step 3:
Cook gluten free pasta according to package instructions, watching closely. I recommend cooking right at the recommended time. Drain and rinse your pasta in cold water, drizzle with a splash of olive oil, and set aside.
PRO TIP: When rinsing in cold water, add a couple ice cubes to cool it quickly.
Step 4:
Add cooked, rinsed, and drained pasta, roasted corn, and all other salad ingredients in a large bowl.
Step 5:
Whisk together dressing ingredients in a small bowl, pour over salad, and stir gently to coat.
Garnish your gluten free Mexican pasta salad with additional queso fresco (or cojito) and cilantro if you want, and serve immediately.
PRO TIPS FOR THIS RECIPE
This gluten free pasta salad recipe is the perfect side dish for a summer BBQ or potluck. You can also serve it as a meal on its own! Sometimes I like to add some shredded rotisserie chicken from Costco to make it really filling.
If you want to change things up a bit, add halved grape tomatoes or quartered cherry tomatoes, sliced black olives, or rotisserie chicken.
HOW TO STORE
The best place to store this gluten free Mexican pasta salad is in your belly. IE, it’s best served fresh 😉 But if you’re lucky enough to have leftovers, here’s what to do:
Store any leftovers in an airtight container in the fridge for 2-3 days. Before refrigerating, add a tablespoon or 2 of milk or water to keep the pasta from getting crunchy.
Another alternative if you’re planning to make it ahead, is to use only 1 3/4 cup uncooked pasta so that you have extra dressing.
HOW TO COOK GLUTEN FREE PASTA
Does gluten-free pasta cook the same as regular pasta?
Gluten-free pasta needs to be cooked in much the same way as regular pasta. One key difference is that it goes from al dente to al mushy in about 2 minutes flat, so be sure to watch it closely!
While we’re talking al dente, because gluten-free pasta is made with rice it will soak up more liquid as it sits and will also dry up faster.
So if you think you might have leftovers, cook that pasta a little longer than al dente (but be careful not to overcook or the noodles will not hold their shape!) Doing so will ensure that your pasta doesn’t get crunchy before it’s all eaten.
Should you always rinse gluten free pasta?
Bean-based gluten-free pastas should always be rinsed immediately after draining. Rinsing is optional for rice-based pasta if you are going to serve it immediately.
When making a cold pasta salad, rinse your gluten-free pasta in cold water immediately to stop the cooking process and keep it from getting soggy.
What type of noodles are gluten-free?
There are so many gluten-free pasta options now! Walk down the pasta aisle and you can find chickpea pasta, find noodles made from beans, lentils, rice, corn, and even soy or vegetables.
For a classic pasta salad, I recommend using a gluten-free pasta made from primarily brown rice, such as Jovial or Tinkyada.
What’s the best pasta pot?
You want to use a large pot with plenty of water to prevent the pasta from accumulating too much starch during the cooking process. Gluten free noodles (all of them, but particularly the bean-based varieties) are more prone to this than regular pasta.
I recommend using a 4-6 quart pasta pot. I love pots that have a straining feature built in so you don’t have to use a separate collander.
SAFETY TIP: When using a kitchen tool with holes, such as a colander, be sure to keep it exclusively gluten free to avoid cross contact.
Looking for more family-friendly dinner recipes? I think you’ll love this Tater Tot Casserole!
CAN I MAKE THIS DAIRY FREE?
Gluten free Mexican pasta salad can be made dairy free by subbing a vegan option or just omitting the cheese altogether.
CAN I MAKE THIS EGG FREE?
Make this recipe egg free by using a vegan mayo such as Chosen Foods. To make your pasta salad vegan, swap the queso fresco for a vegan cheddar or mozzarella.
MORE GLUTEN-FREE SALADS YOU MIGHT LIKE
If you like this gluten free pasta salad recipe, I think you’ll love these recipes, too!
FREQUENTLY ASKED QUESTIONS
How long will pasta salad last in the fridge?
pasta salad is best served fresh, but you can store in an airtight container for 2-3 days. Add a couple tablespoons of water or milk to keep the noodles from getting crunchy.
Can you eat gluten-free pasta cold?
Yep! In fact that’s the best way to eat it!
Can you refrigerate cooked gluten free pasta?
Cooked gluten free pasta can be refrigerated, but it tends to get a little hard and crunchy as it sits in the fridge. To avoid this, splash with a little water before storing and bring to room temperature before serving.
Why does gluten free pasta get hard when cold?
Gluten free pasta gets hard when cold because it is made of rice, which is an absorbent grain that soaks up more moisture as it sits. If it doesn’t have liquid to absorb, it will dry out and get hard.
Can I use this recipe to make a gluten free dairy free pasta salad
You can make this a vegetarian pasta salad by subbing your favorite vegan cheese for the queso fresco, or just leaving it out.
Can you make this ahead of time?
I recommend you serve this gluten free pasta salad fresh.
This is such a good pasta salad recipe, and I just know you and your family are going to love it as much as we do!
If you make this gluten free Mexican pasta salad recipe, will you come back and let me know in the comments, leave a star rating, or tag me on social? I love connecting and seeing what you make.
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GLUTEN FREE MEXICAN PASTA SALAD RECIPE
Gluten Free Mexican Pasta Salad
This gluten free Mexican pasta salad is full of flavor and perfect for hot summer months! It's easily one of my favorite recipes because it's simple and packed with yummy things like roasted corn, Mexican cheese, and an easy homemade dressing.
Ingredients
FOR THE SALAD
- 2 cups gluten free rotini, (measured uncooked) I used Jovial
- 1 cup frozen corn
- ⅓ cup chopped white onion
- ¼ - ½ cup chopped fresh cilantro
- 1 tablespoon finely chopped jalapeño peppers, seeds removed
- 1/2 cup Queso Fresco Cheese
- 1 large avocado, diced
- 1/2 cup canned black beans, drained & rinsed
FOR THE DRESSING
- ½ cup full-fat mayonnaise
- 1 tablespoon oil (any kind will work, I used olive oil)
- juice and zest of 1 lime
- ⅛ teaspoon ground cumin
- ¼ teaspoon paprika
- ½ teaspoon chili powder
- 1 teaspoon Sriracha or hot sauce
- Salt and pepper to taste
Instructions
- Preheat oven to 400.
- In a small bowl, toss corn with a splash of oil and season with salt and pepper (see notes)
- Spread in a single layer on a parchment-lined baking sheet for about 20 minutes. Watch carefully toward the end so it doesn't burn. Set aside.
- Cook pasta according to package directions, just past al dente but definitely before it is mushy. Rinse well under cold running water and drain thoroughly. Toss with a splash of olive oil to keep it from sticking.
- In a small bowl, whisk together all dressing ingredients. Set aside.
- In a large bowl, combine cooked pasta, roasted corn, onion, cilantro, jalapeno, cheese, avocado, and black beans.
- Pour dressing over the top and toss gently just until combined.
- Garnish with additional queso fresco and cilantro if you want, and serve immediately.
- If you have leftovers, toss with a tablespoon or two of milk or water and store in an airtight container in the refrigerator for 2-3 days.
Notes
Check those labels! Make sure all your ingredients are gluten free.
To serve as a main dish, add 1 cup shredded rotisserie chicken (Costco’s is inexpensive and gluten free) for extra protein
Chop the avocado just before assembling the salad to avoid browning.
If you don’t have queso fresco cheese, you can substitute an equal amount of cotijo, grated or cubed cheddar, monterey jack, or pepper jack cheese.
If you don’t like much heat, feel free to decrease or omit the jalapeno. I would say as is, this recipe is a mild-medium spice level.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 327Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 19mgSodium: 379mgCarbohydrates: 21gFiber: 5gSugar: 8gProtein: 6g