Gluten Free Arugula Pasta Salad

Arugula Pasta Salad [with Gluten-Free Option]

Tossed in a lemon vinaigrette, this Arugula Pasta Salad is packed with grape tomatoes, roasted red peppers, Kalamata olives, artichoke hearts, provolone cheese and pine nuts and can easily be made gluten-free.
Course Appetizer, Main Course, Pasta, Salad
Cuisine American, Italian, Mediterranean
Keyword gluten free, pasta, pasta salad, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Author Sherri Hall


  • 12 oz. fusilli or rotini pasta (traditional or gluten-free)
  • 2 cups baby arugula (packed)
  • 3/4 cup grape tomatoes (halved lengthwise)
  • 1/3 cup thinly sliced roasted red peppers
  • 1/2 cup Kalamata olives (halved lengthwise)
  • 1/2 cup canned artichoke hearts (not marinated, chopped)
  • 1 cup lemon vinaigrette dressing (I used Marzetti brand)
  • 1 cup vegetarian-friendly shredded provolone cheese (plus additional for garnish if desired)
  • 3 tablespoons pine nuts (plus additional for garnish if desired)


  • Cook pasta according to package directions.
  • Drain and rinse with cold water. Drain again.
  • Once completely drained, add pasta to a large mixing bowl.
  • Add the remaining ingredients and toss to combine.
  • Garnish with additional provolone cheese and pine nuts if desired.
  • Enjoy at room temperature or chilled.