GLUTEN-FREE PASTA SALAD WITH CHICKEN, VEGETABLES, AND ROASTED SHALLOT VINAIGRETTE
on Mar 24, 2025
This post may contain affiliate links. Please read our disclosure policy.
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. It always sounds like a good idea, but how many times have you been disappointed with this summertime staple dish?! Because same…
Well, I’m here to bring you one pasta salad that you’ll be eating on repeat throughout the warmer months of the year! My Gluten-Free Pasta Salad with Chicken, Vegetables, and Roasted Shallot Vinaigrette is bursting with flavor.
My Shallot Dressing is sweet, tangy, and has just the right amount of bite to really let the flavors of the entire pasta salad pop.
Also, because this isn’t a mayo-based pasta salad you can pack it up and bring it to a cookout or a beach barbecue without any worries.
The combo of red bell peppers, juicy cherry tomatoes, marinated artichokes, and buttery, briny Castelvetrano olives packs a flavorful punch.
By adding in some precooked chicken, it also has enough protein to keep me satisfied.
So the next time you’re in charge of bringing a side dish, make this pasta salad and be prepared to “wow” your friends. Enjoy!
Get the Protein-Empowered digital cookbook!
Ingredients for Healthy Chicken Pasta Salad
Roast veggies. Cook pasta. Make dressing. Toss and voila, you have the best pasta salad EVER. Here’s what you’ll need.
- Veggies: Red bell peppers, cherry tomatoes, canned artichoke hearts, and pitted Castelvetrano olives make for one vibrant salad. You get even more flavor by roasting the peppers and tomatoes.
- Gluten-Free Pasta: I used @jovialfoods fusilli which does a great job of holding its shape after being tossed with the veggies and dressing.
Pin this recipe for later!
Pin It- Cooked Chicken: If the thought of cooking chicken intimidates you, then you must try my “Lazy Girl” Chicken Breasts. Rotisserie chicken is an easy swap too.
- Fresh Basil: Adding a fresh herb like basil to a dish just brings it over the top.
- Roasted Shallot Dressing: Have you made this dressing yet?! It’s so good I like to add it to just about anything like my Shaved Brussels Sprout Salad, my Warm Winter Harvest Salad and my Roasted Sweet Potato Kale Salad. You’ve got to try it!
How to Make Gluten-Free Chicken and Veggie Pasta Salad
To start, preheat the oven to 425°F.
Add the bell peppers and tomatoes to a baking sheet and toss with olive oil, salt, and pepper. Bake for 25 minutes.
Note, if you’re making the Roasted Shallot Dressing, you can add the shallots and garlic cloves to the same baking tray.
While the veggies are roasting, cook the pasta according to package instructions. Set aside.
When the veggies are ready, assemble the pasta salad by adding the cooked pasta, roasted bell peppers and tomatoes, cooked chicken, olives, artichoke hearts, and basil to a large serving bowl.
For this recipe, I kept it easy and used my “Lazy Girl” Chicken Breasts recipe, but rotisserie chicken will also work just fine.
Toss the pasta and its ingredients with the Roasted Shallot Dressing. Serve and enjoy!
More Recipes Suitable for Summer:
- Mixed Berry Cobbler (Gluten-Free, Dairy-Free, Refined Sugar-Free)
- Lemony Dill Quinoa with Roasted Shrimp
- Crispy Chicken Caesar Salad with Cashew Dressing
- Easy, Healthy, Refined Sugar-Free Homemade Baked Beans
- Southwest Stuffed Bell Peppers
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 of choice, I used Jovial Foods fusilli
- 4 cups cooked chicken, such as my "Lazy Girl" Chicken Breasts, or rotisserie chicken
- 6 ounces marinated artichoke hearts, roughly chopped
- ½ cup pitted Castelvetrano olives, halved
- ½ cup fresh basil, chopped
- Roasted Shallot Vinaigrette
Instructions
- Preheat the oven to 425°F.
- Add the bell peppers, tomatoes, shallots, and garlic cloves to a baking sheet and toss with olive oil, salt, and pepper. Bake for 25 minutes.
- While the veggies are roasting, cook the pasta according to package instructions. Set aside.
- When the veggies are ready, assemble the pasta salad by adding the cooked pasta, roasted bell peppers and tomatoes, cooked chicken, olives, artichoke hearts, and basil to a large serving bowl. Toss with the roasted shallot dressing.
- Serve and ENJOY!
