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Fast-Prep Gluten Free Bowtie Pasta

With kid-favorite veggies like peas and appealing pasta shapes, this dish makes a fun and nourishing lunchbox salad. This recipe is dairy-free option, egg-free, gluten-free, nut-free, & soy-free.
Servings: 10 1-cup servings
Author: Renee Kohley via Kelly the Kitchen Kop


  • 3/4 cup plus 2 Tablespoons olive oil, divided
  • 2 Tablespoons white wine vinegar or distilled wine vinegar
  • 1 teaspoon raw honey
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • Pinch dried thyme
  • 1 pound bag of uncooked gluten-free pasta (see instructions for the recommended brand)
  • 1-2 cups diced summer sausage or kielbasa
  • 1 cup quartered cherry tomatoes
  • 1 cup finely chopped green onions
  • 1 cup diced bell peppers
  • 1 cup frozen peas (see note)
  • 1/2 cup grated Parmesan cheese, raw cheddar cheese, or goat cheese (optional)


  • Fill a large pot with water and set it over high heat to come to a boil while you get the rest of the ingredients ready. 
  • In a large bowl, whisk together ¾ cup (180 ml) of the oil, vinegar, honey, sea salt, oregano, parsley, garlic powder, onion powder, black pepper, and thyme. 
  • When the water comes to a boil, add the remaining 2 tablespoons (30 ml) of oil to the water. Add the pasta (this is the GF pasta we recommend) to the boiling water, and cook it until it is al dente (the pasta needs to have “bite,” because it will soak in the dressing). 
  • Drain the cooked pasta and immediately add it to the dressing in the large bowl. Stir the pasta to coat it evenly with the dressing. Fold in the summer sausage, tomatoes, green onions, bell peppers, and peas. 
  • Chill the pasta for at least 2 hours if you want to serve it cold, stirring the Parmesan cheese (if using) into the pasta salad once it is chilled. (This salad is delicious warm too. If you choose to serve it warm, stir in the Parmesan cheese immediately so it can melt.) 
  • This pasta salad lasts for up to 3 days in the refrigerator. 


Note from Renee:  Change up the veggies! Another favorite in my house is to use chopped fresh green beans in place of the peas— you can blanch them quickly or use them raw. I have also used chopped baby spinach, which wilts perfectly when mixed with the hot pasta. A frozen pea and carrot mix is nice too!
Note from Kelly:  Choose as many organic ingredients as possible to avoid preservatives, pesticides, GMOs, etc...  :)