Juicy tomatoes, sweet bell peppers, briny olives, marinated artichokes, and pre-cooked chicken are tossed with a creamy shallot dressing and gluten-free pasta for one of the best pasta salads you’ll ever have!
Pasta salad can be a dependable go-to in warm weather, but too often it disappoints. This version aims to change that. Bright, savory, and balanced, my Gluten-Free Pasta Salad with Chicken, Vegetables, and Roasted Shallot Vinaigrette delivers on flavor and texture every time.
This is not a mayonnaise-based pasta salad, so it travels well to picnics, barbecues, or potlucks without worrying about spoilage. The roasted vegetables add depth and a touch of sweetness, while the roasted shallot vinaigrette brings acidity and creaminess that ties everything together.
The combination of roasted red bell peppers, cherry tomatoes, marinated artichoke hearts, and salty Castelvetrano olives creates a lively mix of flavors and textures. Adding precooked chicken makes this a more substantial side or even a light main dish, providing protein and heartiness.
Serve this salad warm or chilled. It holds up well in the fridge for several days, making it a great option for meal prep or to bring to gatherings. Below you’ll find the ingredients, step-by-step instructions, and helpful notes to make this dish easily at home.
Ingredients for Healthy Chicken Pasta Salad
Roast the veggies, cook the pasta, prepare the dressing, then toss everything together. Here’s what you’ll need for a flavorful, gluten-free pasta salad that serves about 4–6.
- Veggies: 2 large red bell peppers and 1 cup cherry tomatoes. Roasting the peppers and tomatoes concentrates their sweetness and adds a slight char complexity.
- Gluten-Free Pasta: 12 ounces gluten-free fusilli or pasta of your choice. Pick a shape that holds dressing and bits of vegetable well.
- Cooked Chicken: About 4 cups cooked chicken. Rotisserie chicken, leftover roasted chicken, or simply cooked breasts shredded or diced work well.
- Marinated Artichoke Hearts: 6 ounces, roughly chopped for briny, tangy bites throughout the salad.
- Castelvetrano Olives: 1/2 cup pitted and halved. Their buttery, mild flavor pairs beautifully with the roasted vegetables.
- Fresh Basil: 1/2 cup chopped, to brighten the finished dish with fresh herbal notes.
- Roasted Shallot Vinaigrette: Use your favorite roasted shallot dressing or prepare a simple version by blending roasted shallots, olive oil, vinegar, a touch of mustard, and a little honey or maple for balance. The dressing should be sweet-tangy with a gentle shallot bite.
How to Make Gluten-Free Chicken and Veggie Pasta Salad
Follow these straightforward steps to assemble the salad. Total active time is short, and most of the work is hands-off while things roast or cook.
1. Preheat the oven to 425°F.
2. Place the bell peppers and cherry tomatoes on a baking sheet. Toss with olive oil, salt, and pepper. Roast for about 25 minutes, until peppers are tender and tomatoes begin to blister and caramelize. If you are preparing a roasted shallot vinaigrette, add shallots and garlic to the same tray to roast alongside the vegetables.
3. While the vegetables roast, cook the gluten-free pasta according to package directions. Drain and let it cool slightly.
4. In a large bowl, combine the cooked pasta, roasted bell peppers and tomatoes, cooked chicken, halved Castelvetrano olives, chopped marinated artichoke hearts, and chopped fresh basil. Pour the roasted shallot vinaigrette over the mixture and toss gently to coat everything evenly.
5. Taste and adjust seasoning with salt, black pepper, or an extra splash of vinegar or lemon if you want more brightness. Serve warm, at room temperature, or chilled depending on preference.
More Recipes Suitable for Summer:
- Mixed Berry Cobbler — a light, gluten-free fruity dessert option.
- Lemony Dill Quinoa with Roasted Shrimp — fresh, bright, and great for warm evenings.
- Crispy Chicken Caesar Salad with Cashew Dressing — a creamy, dairy-free take on a classic.
- Easy, Healthy Homemade Baked Beans — refined sugar-free and comforting.
- Southwest Stuffed Bell Peppers — loaded with flavor and perfect for a summer meal.
GLUTEN-FREE PASTA SALAD WITH CHICKEN, VEGETABLES, AND ROASTED SHALLOT VINAIGRETTE
Ingredients
- 2 large red bell peppers, cut into 1-inch pieces
- 1 cup cherry tomatoes
- 12 ounces gluten-free pasta (fusilli recommended)
- 4 cups cooked chicken, shredded or diced
- 6 ounces marinated artichoke hearts, roughly chopped
- 1/2 cup pitted Castelvetrano olives, halved
- 1/2 cup fresh basil, chopped
- Roasted Shallot Vinaigrette, to taste
Instructions
- Preheat oven to 425°F.
- Toss bell peppers, tomatoes (and optional shallots and garlic if making the vinaigrette) with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes.
- Meanwhile, cook the pasta according to package directions. Drain and set aside.
- Combine the cooked pasta, roasted vegetables, cooked chicken, olives, artichoke hearts, and basil in a large bowl. Toss with roasted shallot vinaigrette until evenly coated.
- Serve immediately or chill. Enjoy!