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Gluten-Free Spring Pasta Salad Vegan

Gluten-Free Spring Pasta Salad Recipe (Vegan)

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5 from 1 review

  • Author: Nicole @healmedelicious
  • Total Time: 45 minutes
  • Yield: 3-4 main dish servings, 5-6 side dish servings 1x
  • Diet: Gluten Free


This Gluten-Free Spring Pasta Salad is the perfect side dish or vegan main course for a spring lunch or dinner. It’s filled with nutty chickpeas, green peas, and fresh, sweet snap peas with gluten-free pasta, all tossed in a creamy lemon dressing. You can make it Modified AIP compliant as well.  


Units Scale

Creamy Lemon Dressing

  • 1/4 cup olive oil
  • 2 TBSP tahini
  • 1/4 cup lemon juice
  • 1 tsp maple syrup
  • 1 tsp Dijon mustard
  • Zest of half a lemon
  • 1 clove garlic, crushed, finely minced, or zested
  • 1/2 tsp sea salt (plus more to taste)
  • 1/2 tsp black pepper (plus more to taste)

Pasta Salad

  • 8 oz gluten-free pasta, approximately 2 cups
  • 1 cup shelled green peas, fresh or frozen
  • 1.5 cups cooked chickpeas
  • 1 cup snap peas, sliced thinly lengthwise
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup fresh basil, finely chopped


  1. In a jar or small bowl, whisk together the olive oil, tahini, lemon juice, maple syrup, Dijon mustard, lemon zest, garlic, sea salt, and black pepper with a fork. Or, combine all of the dressing ingredients in a blender until emulsified.
  2. Boil the pasta in a large pot of salted water until al dente.
  3. Add in green peas just before draining and cook for 15-20 seconds.
  4. Drain and rinse in cold water. Then pour the pasta and green peas into a large bowl.*
  5. Add the chickpeas to the bowl with pasta and green peas and dress with 2/3 of the dressing. Allow to marinate at least 20 minutes. Alternatively, marinate the chickpeas on their own for 20 minutes then add to the pasta and green peas.**
  6. Just before serving, add in the thinly sliced snap peas, finely chopped parsley and basil, and the remaining 1/3 of dressing. Toss to combine.
  7. Adjust salt and pepper to taste.
  8. Garnish with additional herbs as necessary.***


Refer to the photos in the Tips & Tricks section to see how I sliced the snap peas.

*My brown rice pasta gets sticky if I leave as is so I always run it under cold water to loosen the pieces. This also acts like a quick blanch and ensures the pasta and peas don’t overcook.

**I used a brown rice pasta which was fine to marinate. However, some gluten and grain-free pastas like cassava pasta will get very soggy in the dressing for this length of time and shouldn’t be marinated. I recommend marinating the chickpeas on their own instead. 

***Along with more fresh parsley and basil, dill would be a nice additional herb to use for garnish.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Sides
  • Method: Assembled
  • Cuisine: Italian inspired