Absolutely! The only gluten-full ingredient in this side dish is the pasta itself. Choose a gluten-free pasta. And you’re good to go. When making this dish, I’ve used both whole wheat and gluten-free fusilli, made with brown rice & quinoa. Both work great! The most important thing is insuring that the pasta isn't overcooked. Start checking on the doneness of the pasta in the waning minute or two of its cooking time. Since it will be soaking in a mayo dressing, it will continue to soften.