A fresh and colorful gluten-free pasta salad tossed with crisp vegetables, tender peas, fresh herbs, and a sweet and tangy homemade dressing with a hint of smoky BBQ flavor.

There’s something about a good pasta salad that just belongs beside anything coming off the grill. This Sweet & Tangy Herb Pasta Salad is loaded with cucumber, carrots, tender green peas, and fresh herbs, then tossed in a light vinaigrette that’s just sweet enough to balance the tang. A little Dijon gives the dressing some body, while a touch of my No-Mato Honey BBQ Sauce adds an unexpected smoky-sweet depth without turning this into a heavy BBQ pasta salad.

This is the kind of easy side dish that works for everything from backyard BBQs and summer cookouts to an ordinary weeknight dinner. Serve it alongside ribs, grilled chicken, burgers, sandwiches, or whatever you happen to have on the grill. The pasta is flavorful without being weighed down by a heavy dressing, and those crisp vegetables keep every bite fresh. Make it ahead and give it some time to chill—the flavors only get better as they mingle.

Sherryl Jenkins

Sweet & Tangy Herb Pasta Salad

A light and colorful gluten-free pasta salad with tender peas, crisp cucumber and carrots, fresh herbs, and a sweet and tangy vinaigrette finished with a touch of homemade No-Mato Honey BBQ Sauce. Perfect for BBQs, cookouts, potlucks, or an easy make-ahead side dish.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American-comfort food

Ingredients Equipment Method Notes

Ingredients

  

For the Salad

• 8 oz gluten-free rotini or other short pasta
• 1 cup cooked peas
• 1 cup diced cucumber
• ½ cup shredded carrots
• ¼ cup finely diced red onion optional
• 2 Tbsp chopped fresh parsley
• 1 Tbsp chopped fresh chives optional

Sweet & Tangy Herb Dressing

• 2 Tbsp extra-virgin olive oil
• 3 Tbsp apple cider vinegar
• 1½ Tbsp honey or pure maple syrup
• 2 tsp Homemade No-Mato Honey BBQ Sauce https://nourish-nest.blog/2026/09/18/no-mato-honey-bbq-sauce/
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried dill
• ½ tsp dried parsley
• ½ tsp pink salt plus more to taste
• ¼ tsp black pepper if tolerated

Equipment

• Large pot for pasta
• Small saucepan (for peas)
• Colander
• large mixing bowl
• Small bowl or glass measuring cup for dressing
• Whisk
• Cutting board
• Chef’s knife
• measuring cups and spoons
• Large spoon or silicone spatula for tossing

Method

 

Instructions

1. Cook the pasta.
2. Cook the gluten-free pasta according to package directions until just al dente. Avoid overcooking, as gluten-free pasta can become soft once dressed and chilled.
3. Cook the peas.
4. While the pasta cooks, prepare 1 cup peas separately until just tender and bright green. Drain well.
5. Combine and cool.
6. Drain the pasta thoroughly and transfer it to a large mixing bowl. Add the hot, freshly drained peas and gently toss. Allow the pasta and peas to cool before adding the remaining vegetables.
7. Prepare the vegetables.
8. Add the diced cucumber, shredded carrots, red onion if using, fresh parsley, and chives if using.
9. Make the sweet & tangy herb dressing.
10. In a small bowl or glass measuring cup, whisk together:
11. 2 tablespoons extra-virgin olive oil
12. 3 tablespoons apple cider vinegar
13. 1½ tablespoons honey or pure maple syrup
14. 2 teaspoons No-Mato Honey BBQ Sauce
15. 1 teaspoon Dijon mustard
16. ½ teaspoon garlic powder
17. ½ teaspoon onion powder
18. ½ teaspoon dried dill
19. ½ teaspoon dried parsley
20. ½ teaspoon pink salt
21. ¼ teaspoon black pepper, if using
22. Whisk until the dressing is well combined and slightly emulsified.
23. Dress the pasta salad.
24. Pour the dressing over the cooled pasta and vegetables. Toss gently but thoroughly until everything is evenly coated.
25. Taste and adjust.
26. Taste and adjust the salt, sweetness, or tang as desired. Don’t automatically add more olive oil. If the pasta seems dry after tossing, add up to 1 additional tablespoon olive oil, a little at a time.
27. Chill.
28. Cover and refrigerate for at least 30 minutes to allow the flavors to mingle.
29. Serve.
30. Give the pasta salad another good toss before serving. Taste once more and adjust the seasoning if needed. Serve chilled or slightly cool.
Nourish Nest note: Because gluten-free pasta brands absorb dressing differently, starting with 2 tablespoons of olive oil keeps the salad fresh and flavorful without leaving excess oil in the bottom of the serving bowl. More can always be added after tossing if needed.

Notes

Estimated Macros — Per Serving

Based on 6 servings and the revised 2 Tbsp olive oil.

• Calories: ~220
• Protein: ~5 g
• Carbohydrates: ~36 g
• Fat: ~7 g
• Fiber: ~3 g
• Sugar: ~8 g

Chef’s Notes

• Don’t overcook the pasta. Gluten-free pasta softens a little as it sits in the dressing, so cook it just until al dente.
• Drain well. Excess water left on the pasta or peas will dilute the dressing and keep it from coating properly.
• Let the pasta and peas cool before adding the vegetables. This keeps the cucumber and other fresh vegetables crisp.
• Start with 2 tablespoons olive oil. Different gluten-free pastas absorb dressing differently. After tossing and chilling, add up to 1 additional tablespoon only if the salad seems dry.
• Give it time to chill. At least 30 minutes allows the sweet, tangy, herby flavors to come together. Give it another toss and taste before serving.
• Make it ahead. This is a great make-ahead side. If the pasta absorbs some of the dressing while refrigerated, refresh it with a small splash of apple cider vinegar, a drizzle of olive oil, or a touch more No-Mato Honey BBQ Sauce before serving.

Variations

Add crispy bacon: Sprinkle finely diced cooked bacon over the salad just before serving. Its salty, smoky flavor is especially good with the honey, herbs, and subtle BBQ flavor in the dressing. I’d make this the first variation because YES. 😂

Change up the vegetables: Try diced celery, chopped spinach, finely chopped kale, sliced radishes, additional peas, corn, or diced zucchini. For a sweeter summer version, roasted or grilled corn would be especially good.

Add more crunch: Chopped cucumber and carrots already give the salad plenty of texture, but diced celery or radishes can make it even crunchier.

Make it a meal: Add diced roasted chicken for an easy cold lunch or light dinner. Chicken plus bacon would essentially turn it into a whole different pasta salad—in a very good way.

Turn up the herbs: Fresh basil, dill, or additional parsley can be added depending on what you have available. A combination of fresh herbs makes this especially nice during the summer.

Make it a little smokier: Add another teaspoon or two of No-Mato Honey BBQ Sauce to taste. Because the sauce also adds sweetness and tang, taste the finished salad before making any other dressing adjustments.

And I really like roasted corn + bacon as an optional combination. With the peas, cucumber, carrots and that dressing? That could be dangerously good. 😋

Store leftover Sweet & Tangy Herb Pasta Salad in an airtight container in the refrigerator for up to 3–4 days.

The pasta will continue to absorb some of the dressing as it rests. Before serving leftovers, give the salad a good toss and taste. If needed, refresh it with a small splash of apple cider vinegar, a drizzle of olive oil, or a little additional No-Mato Honey BBQ Sauce.

If the olive oil firms up: Olive oil can naturally become cloudy or solidify when refrigerated. Simply let the pasta salad sit at room temperature for about 10–15 minutes and toss again before serving. If you’re in a hurry, you can gently warm an individual portion for just a few seconds to loosen the dressing—but avoid heating it enough to warm the cucumber and other fresh vegetables.

🧑‍🍳 Did You Make This?

Did you make this Sweet & Tangy Herb Pasta Salad? Did you let it chill for the full 30 minutes, or did you keep sneaking forkfuls from the bowl while you waited? No judgment here—someone has to make sure the seasoning is right. 😂

I’d love to hear how you made it your own! Leave a comment below and let me know what you served it with, whether you added crispy bacon or extra veggies, or if you came up with a delicious variation of your own. Your ideas may just inspire someone else’s next cookout or weeknight dinner.

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If this Sweet & Tangy Herb Pasta Salad earned a spot beside your favorite BBQ dinner, a ⭐⭐⭐⭐⭐ rating or a save on Pinterest helps Nourish Nest grow more than you know.

Every recipe you share supports this little RV kitchen, where recipes get tested at our own table, dietary restrictions keep me experimenting, and sometimes a couple teaspoons of BBQ sauce sneak into a pasta dressing and decide they belong there. Thank you for cooking along. ❤️