THE RECIPE JOURNAL · Lunch
Chicken and Pasta Salad for Gluten-Free Diets
This colorful chicken and pasta salad is perfect for anyone avoiding gluten but still craving a tasty, satisfying meal. Packed with fresh veggies and tender chicken, it’s easy to make and great for lunches or light dinners.
FROM THE KITCHEN • Chicken and Pasta Salad for Gluten-Free Diets
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing a large pot of salted water to a boil. Toss in the elbow pasta and cook it according to the package instructions, usually about 8 minutes, stirring for the first couple of minutes and occasionally after that so it doesn’t stick. Once it’s tender but still has a bit of bite, drain the pasta and rinse it under cold water to stop it from cooking further. Then, transfer it to a big bowl.
02
Step 2
Spread about a quarter cup of mayonnaise over the pasta, then drizzle in some chipotle ranch dressing. Give everything a good mix to coat the pasta and keep it from sticking together. Next, add the shredded chicken, chopped green onions, sliced mushrooms, olives, a pinch of celery seed, dill, onion powder, and thyme. Fold everything together gently.
03
Step 3
If you want it creamier, stir in the rest of the mayonnaise until you reach the consistency you like. Finally, add the grape tomatoes and mix gently, trying not to squish them. Pop the salad in the fridge for at least 30 minutes to let the flavors come together and chill before serving.
Why you’ll love it
This dish is light yet satisfying, combining tender chicken with fresh vegetables and gluten-free pasta. It’s perfect for those avoiding gluten without sacrificing flavor or texture. Plus, it’s easy to prepare and great for busy weeknights or meal prep.
How to serve
Serve chilled or at room temperature for best flavor. It pairs nicely with a crisp green salad or a side of fresh fruit. Add a sprinkle of fresh herbs on top to brighten the dish and enhance the taste.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to prevent the pasta and vegetables from becoming soggy. Before serving again, toss gently to redistribute the flavors.
