Gluten free pasta salad with roasted peppers and basil

Name: Gluten free pasta salad with roasted peppers and basil
Total time: 30 min
Cuisine: Italian
Ingredients: 250g gluten free fusilli; 2 red peppers, deseeded and chopped; 3 tbsp olive oil; 200g cherry tomatoes, halved; 60g black olives, pitted and halved; 1 lemon, juice and zest; 15g basil leaves; 1 garlic clove, crushed

A colourful cold pasta salad with sweet roasted peppers, olives and lemon, ideal for packed lunches.

Time30 min
LevelEasy
Costabout £1.00 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

250 ggluten free fusilli
2red peppersdeseeded and chopped
3 tbspolive oil
200 gcherry tomatoeshalved
60 gblack olivespitted and halved
1lemonjuice and zest
15 gbasil leaves
1garlic clovecrushed

Method

1
Heat the oven to 200°C (180°C fan). Roast the peppers with 1 tablespoon of the oil for 20 minutes until soft and lightly charred.
20 min
2
Cook the pasta in boiling water following the packet time, usually 10 to 12 minutes. Gluten free pasta can turn soft quickly, so test it early.
11 min
3
Drain, rinse under cold water and drain again well so it does not stick.
4
Whisk the remaining oil with the lemon juice, zest, garlic and black pepper.
5
Toss the pasta with the peppers, tomatoes, olives, basil and dressing.
6
Serve at room temperature, or chill for up to 2 days in a lunchbox.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.