Gluten Free Pasta Salad With Buttermilk Dressing

This quick gluten free pasta salad with buttermilk dressing is the best pasta salad. My easy gluten free pasta salad with buttermilk dressing makes a quick and easy lunch, or light dinner. This pasta salad is loaded with chopped broccoli, garbanzo beans, fresh oregano, feta cheese and a fantastic home-made buttermilk dressing.

AFFORDABLE BUDGET LUNCH

The home-made buttermilk dressing gives the pasta salad a nice tang, and goes perfectly with the feta cheese. I love how versatile this pasta salad is.

It might be a surprising that you can whip up this crazy delicious gluten free pasta salad with buttermilk dressing without any crazy ingredients. If you’re trying to watch calories, you always use low-fat buttermilk and low mayo to help cut down on calories.

TOTAL COST FOR THIS PASTA SALAD

I wanted to create a couple budget friendly options. Even though it might be before the new year, one of my goals was to not only eat healthier, but order out less, and eat in more.

If you like saving money on food, check out my gluten free Chickpea Salad Sandwich. It’s so delicious and healthy. I promise that you’ll never miss the meat. And, the best part is how inexpensive it is to make.

To start, the gluten free rontini pasta was on sale for $1.49. The broccoli was $2.99 for the whole bag. Feta cheese cost me $2.99 for the container, and the buttermilk cost $1.99. The oregano cost $1.99, and the garbanzo beans are $1.49 per can, and I used two.

I already had garlic and the red wine vinegar on hand. Total for this pasta salad is $12.44. If you would like to further cut the cost, only add one can of the garbanzo beans in.

I eat this for lunch all throughout the work week. It lasts about 4 days in the fridge. This dish is a lot of bang for your buck-especially if you have a family. If I eat this for four days the cost per day to eat this is $3.11. If I eat this for three days, then the cost is still just a whopping $4.14 cents.

CAN PASTA SALAD BE MADE THE DAY BEFORE?

I almost always make pasta salad the day before serving. Making it in advance gives the flavors time to meld together. Pasta salad tastes best cold. This pasta salad will keep for several days in the refrigerator. That being said, you can serve this immediately after making, or refrigerate for later. It will taste fine either way.

I am so addicted to this pasta salad. I like this to make this on Sunday and portion it out for easy lunch prep during the week. You can really make a full meal out if it.

WHAT GOES WITH PASTA SALAD?

The options are honestly endless. For me, I love having a nice and healthy salad along with this. This way I am enjoying something I love, with something that is healthy too. This pasta salad goes great with just about anything. Pulled pork, chicken, burgers.

IS THIS GLUTEN FREE PASTA SALAD WITH BUTTERMILK DRESSING REALLY THAT GOOD ?

Of course! This recipe is great for family gatherings, parties and so much more. Everyone will love how delicious it tastes, and you’ll love how easy it is to make this.

This pasta salad has a refresh by adding a home-made buttermilk-herb dressing that coats each bite of pasta with tons of tangy flavor in every bite. It’s also loaded with crunch form the broccoli. To me, macaroni salad is a staple. I like how easy it comes together, and how budget friendly this recipe really is.

THIS DISH IS VEGETARIAN

This dish is 100 percent vegetarian. You could always add a protein like shrimp or chicken if you’re not vegetarian.

TIPS

• Good Quality Feta Cheese. Try to purchase good quality feta cheese. It honestly doesn’t cost much more to buy a better quality feta cheese.
• Buttermilk- If you don’t have buttermilk, you could make it. Here’s how. Buttermilk is made by adding acid to milk. For every one cup of milk, add 1 tablespoon of acid- lemon or vinegar.
• Gluten Free Pasta- I prefer to use Elbows, Rotini or Farfalle for pasta salads. My favorite brands of gluten free pasta are Ronzoni, Whole Foods 365 Gluten Free Pasta and Jovial.
• Rinsing the cooked pasta in cold water after draining is best. It stops the pasta from cooking, and helps the pasta stay loose and not stick together.
• Use a large mixing bowl. Then you can transfer to another container if you prefer. Make sure you cover it well with saran wrap and foil.

STORAGE

This can be stored in the fridge for 3-4 days. If the pasta salad starts drying out, you can add a little more of the dressing. I don’t recommend freezing this as it has dairy in it.

ADD IN’S

• Carrots
• Cherry Tomatoes
• Chicken
• Shrimp
• Peas
• Corn
• Radishes
• Peppers
• Roasted Peppers
• Red Onions

INGREDIENTS NEEDED-

• 1 Box Ronzoni Rotini GF Pasta
• 2- 15 Ounce Cans Garbanzo Beans
• 1-12 Ounce Bag Fresh Broccoli
• Salt and Pepper to Taste
• 1 1/3 Cup Mayonnaise
• 1 1/3 Cup Buttermilk
• 2 Tsp Chopped Garlic
• 2 Tbsp Red Wine Vinegar
• 6 Ounces Feta
• 1 Tbsp Fresh Oregano

INSTRUCTIONS

• Cook pasta according to package directions. Make sure you salt the water well. Gluten free pastas tend to cook much faster than regular pasta. I always check mine at al dente or a minute before al dente. Drain and rinse with cold water.
• Transfer pasta to a large bowl.
• Chop up the broccoli into bite sized pieces onto a cutting board. Add to the bowl.
• Drain and rinse the garbanzo beans. Add to the bowl.
• Finely chop the oregano.
• Add the feta cheese.
• Assemble the dressing- add the mayo, buttermilk and red wine vinegar to a small bowl. Whisk until combined. Season with salt and pepper.
• Season the pasta well with salt and pepper.
• Add half the dressing to the pasta salad. Let sit. If you’re serving right away- add the entire amount.
• The next day, add the remaining dressing. Gluten free pasta really soaks up the dressing.

Gluten Free Pasta Salad With Buttermilk Dressing

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★★★★★

5 from 5 reviews

This quick gluten free pasta salad with buttermilk dressing is the best pasta salad. My easy gluten free pasta salad with buttermilk dressing makes a quick and easy lunch, or light dinner. This pasta salad is loaded with chopped broccoli, garbanzo beans, fresh oregano, feta cheese and a fantastic home-made butterm

• Author: Allie
• Prep Time: 15 Minutes
• Cook Time: 7 Minutes
• Total Time: 22 Minutes
• Yield: 8 1x
• Category: Lunches, Side Dishes
• Method: No Bake
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 Box Ronzoni Rotini GF Pasta
• 2– 15 Ounce Cans Garbanzo Beans
• 1–12 Ounce Bag Fresh Broccoli
• Salt and Pepper to Taste
• 1 1/3 Cup Mayonnaise
• 1 1/3 Cup Buttermilk
• 2 Tsp Chopped Garlic
• 2 Tbsp Red Wine Vinegar
• 6 Ounces Feta
• 1 Tbsp Fresh Oregano

Instructions

• .
• Transfer pasta to a large bowl.
• Chop up the broccoli into bite sized pieces onto a cutting board. Add to the bowl.
• Drain and rinse the garbanzo beans. Add to the bowl.
• Finely chop the oregano.
• Add the feta cheese.
• Assemble the dressing- add the mayo, buttermilk and red wine vinegar to a small bowl. Whisk until combined. Season with salt and pepper.
• Season the pasta well with salt and pepper.
• Add half the dressing to the pasta salad. Let sit. If you’re serving right away- add the entire amount.
• The next day, add the remaining dressing. Gluten free pasta really soaks up the dressing.

SHOP THIS POST-

Cutting Boards

Pasta Pot with Insert

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