Pasta Salad by Dr Sue Shepherd

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An easy pasta salad with fresh flavours.  A great lunchbox idea for kids & teens!


  • ¼ cup cold pressed olive oil
  • 2 cloves garlic, crushed
  • ½ cup reduced-fat gluten-free dairy-free mayonnaise
  • ¼ cup pine nuts
  • ½ cup sliced sundried tomatoes
  • 2 cups baby spinach leaves, roughly chopped
  • 2 sticks celery, sliced
  • ½ red capsicum, finely chopped
  • 1½ cups gluten-free pasta
  • ½ cup chopped fresh parsley


  1. In  a  small  jar  add  the  olive  oil,  garlic  and  mayonnaise.  Place  the  lid  on the jar and shake vigorously until ingredients are well combined.
  2. Cook  pasta  according  to  packet  instructions.  In  a  large  bowl  toss  the cooked   pasta   with   the   pine   nuts,   sundried   tomatoes,   spinach,   celery and  capsicum.  Pour  the  dressing  over  the  salad  and  stir  through  until well combined. The pasta salad can be served warm or chilled.

Nutritional Analysis

Per   serve   (6) : Energy   1645   kJ   (392   Cal),protein   8.2   g, fat  9.9  g,  saturated  fat  2.9  g,  carbohydrate  40.1  g,  sugars  7.4  g,  fibre  11.4  g, sodium 206 mg, GI low

Recipe taken from Wheat Gluten & Lactose Free Food Book 2 by Dr Sue Shepherd.

Click here to find out how to purchase this book

Click here to read Sue’s blog

Click here to read Sue’s article on Coeliac Disease, Lactose and Dairy Intolerance


You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.