If there’s one recipe that screams easy, fresh, and a little bit fancy without breaking your back, it’s this Gluten Free Nicoise Pasta Salad. Think tuna, briny olives, crisp green beans, juicy tomatoes, all tangled up with tender gluten-free penne… Yeah, it’s the kind of meal that makes you wonder why you ever bothered with complicated dinners.
This isn’t your average soggy pasta salad tossed together with whatever’s left in the fridge. Nope. This one feels like it should be eaten at a café in Nice, France… but you’re doing it at your kitchen counter in comfy clothes. Fresh ingredients, real flavors, and no stress.
Today I’m gonna walk you through how to make this crave-worthy gluten-free Nicoise Pasta Salad from scratch, with a little storytelling and a few tricks I’ve picked up from years of tossing pasta and getting it just right.
Why You’ll Love This Gluten Free Nicoise Pasta Salad
Light but filling — doesn’t leave you heavy
Naturally gluten free without tasting like cardboard
Make-ahead friendly — flavors get even better in the fridge
Crowd-pleaser — perfect for picnics, cookouts, or meal prepping lunches
Fresh USA ingredients — easy to grab at any local grocery store
Tips for the Best Gluten Free Pasta Salad
Use quality tuna. The kind packed in olive oil has way more flavor than the dry water-packed stuff.
Don’t skip the ice bath for the green beans. It makes a huge difference in texture.
Toss gently. Gluten-free pasta can be a little more delicate than regular pasta.
Let it chill. If you can, make this salad an hour ahead. The flavors cozy up together and taste even better.
What Makes This Nicoise Pasta Salad So Special?
There’s just something about the salty olives, the creamy tuna, and the bright lemony dressing wrapped around tender gluten-free pasta that feels right. It’s satisfying without being heavy.
You get crispness from the green beans, a juicy pop from the tomatoes, richness from the tuna and eggs… all balanced with that zingy, garlicky lemon dressing.
If a sunshine-filled day had a flavor, this would be it.
Ingredient Swaps and Add-Ins (If You Wanna Play Around)
No tuna? Try canned salmon or even grilled chicken.
Don’t like olives? Leave them out or swap for diced cucumbers.
No green beans? Steamed asparagus or sugar snap peas would be great.
Want it dairy-free too? Good news — this recipe already is!
Extra flavor boost? Add a tablespoon of sun-dried tomatoes in oil.
How to Store Gluten Free Nicoise Pasta Salad
This salad holds up surprisingly well. Here’s how to keep it fresh:
Fridge: Store in an airtight container for up to 3 days.
Meal prep: Portion into individual containers for grab-and-go lunches.
Don’t freeze it. Fresh veggies and gluten-free pasta don’t survive the freezer well.
Pro Tip: The salad might soak up some dressing as it sits. Keep a little extra dressing on hand to freshen it up before serving.
A Quick Story About the First Time I Made Nicoise Salad Pasta-Style
I’ll be real. First time I tried making a Nicoise anything, it felt intimidating. French recipes tend to sound a little “fussy.” I pictured tiny plating tweezers and measuring every pea.
But when I actually made it? Total game changer.
The simple ingredients — good tuna, fresh veggies, a little mustardy dressing — did all the heavy lifting. It didn’t need to be fancy. It just needed to be fresh.
Now, every time I make this pasta salad, it reminds me that good food doesn’t have to be complicated. Sometimes it’s just about using ingredients that already taste good and not messing them up too much.
Perfect Pairings for Gluten Free Nicoise Pasta Salad
This salad shines on its own, but if you want to make it part of a bigger spread, here are a few easy ideas:
Grilled chicken thighs marinated in lemon and herbs
Crusty gluten-free bread with a smear of butter
Light white wine like Sauvignon Blanc or Pinot Grigio
Fresh watermelon slices for a sweet, juicy finish
Common Mistakes to Avoid
Overcooking the pasta. Mushy pasta will ruin the whole thing. Keep it al dente.
Forgetting to rinse. Gluten-free pasta needs a quick rinse after cooking or it can clump.
Using tuna packed in water. It’s flavorless compared to olive oil tuna.
Skipping the salt. Salt the pasta water generously. Like the ocean.
Final Thoughts
This Gluten Free Nicoise Pasta Salad is one of those meals you’ll make once and then keep tucked in your back pocket forever.
It’s fast, it’s fresh, it’s unfussy. It’s the kind of dish that’ll make you look like you have your life way more together than you actually do. (No judgment here.)
And if you’re trying to get more easy, delicious gluten-free meals into your life, this one’s a no-brainer.
Give it a go — and don’t be surprised if you find yourself sneaking forkfuls straight out of the fridge the next day.
Print
Gluten Free Nicoise Pasta Salad (Gluten-Free Penne, Tuna, Olives)
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A fresh and easy gluten-free Nicoise Pasta Salad made with tender gluten-free penne, flaky tuna, crisp green beans, juicy tomatoes, briny olives, and a lemony Dijon dressing. Perfect for summer lunches, picnics, or a make-ahead dinner.
Ingredients
Here’s the good stuff you’ll need:
8 ounces gluten-free penne pasta (I love Jovial or Barilla’s gluten-free line)
1 can (5 oz) wild-caught tuna in olive oil, drained but not bone-dry
1/2 pound green beans, trimmed and cut into 2-inch pieces
1 cup cherry tomatoes, halved
1/3 cup Kalamata olives, pitted and sliced
2 hard-boiled eggs, quartered (optional but classic)
1/4 small red onion, thinly sliced
3 tablespoons fresh parsley, chopped
1 tablespoon capers (optional but seriously worth it)
Fresh cracked black pepper, to taste
For the dressing:
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice (from 1 large lemon)
1 tablespoon Dijon mustard
1 garlic clove, finely minced
1 teaspoon sea salt
1/2 teaspoon ground black pepper
Tip: Always use fresh lemon juice, not the weird bottled stuff. You’ll taste the difference.
Instructions
Bring a big pot of salted water to a boil. Cook the gluten-free penne according to the package directions.
Tip: Stir it every couple of minutes — gluten-free pasta can be a little clingy if you ignore it.
Once the pasta is tender but still a tiny bit firm (what the Italians call al dente), drain it and rinse quickly under cool water. This stops the cooking and keeps it from getting gummy. Set aside.
While the pasta’s boiling, bring another pot of water to a simmer. Toss in your green beans and blanch them for about 2 minutes, just till they turn bright green and lose their raw bite.
Drain and drop them straight into a bowl of ice water. This keeps them crisp and vibrant instead of sad and limp.
In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth and silky.
You want it creamy-looking, not separated.
Grab your biggest bowl — bigger than you think you’ll need. Toss in the cooked pasta, green beans, halved tomatoes, tuna chunks, sliced olives, red onion, and capers (if you’re feeling fancy).
Gently toss everything with half of the dressing first. You want to coat it without drowning it. Add a little more dressing as needed.
Lay the quartered hard-boiled eggs on top, scatter over the chopped parsley, and give everything a good grind of black pepper.
Notes
Use gluten-free penne from trusted brands like Jovial or Barilla for best texture.
For extra flavor, use tuna packed in olive oil, not water.
Blanch green beans quickly and chill them in ice water to keep their bright color and crunch.
Salad tastes even better if made an hour ahead and chilled.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Gluten-Free Salads, Lunch, Dinner
- Method: Boil, Mix
- Cuisine: French-American
Nutrition
- Serving Size: 1 heaping cup (approximately)
- Calories: About 390 calories per serving
- Sugar: 2 grams
- Sodium: 560 milligrams
- Fat: 22 grams
- Saturated Fat: 3.5 grams
- Unsaturated Fat: 18 grams
- Trans Fat: 0 grams
- Carbohydrates: 28 grams
- Fiber: 4 grams
- Protein: 18 grams
- Cholesterol: 85 milligrams
