The present research is focused on the development of gluten free pasta using brown rice flour, sorghum flour, green gram flour and xanthan gum using extrusion technology and its optimization on sensory and textural characteristics. The optimized pasta product was compared with durum wheat pasta and analysed for protein, moisture, fat, ash, dietary fibre, antioxidant activity. The sample was also analysed for cooking loss, hardness, water absorption and overall acceptability. The difficulty in GF pasta development was to produce a texture similar to gluten network without using gluten. The gluten free pasta developed in the present study will cater to the needs of people suffering from the celiac disease and was prepared with 50% brown rice flour supplemented with 25-35% sorghum flour, 15-25% green gram flour and 2.5-5% xanthan gum and water upto 80% v/w flour basis using design expert 11 following mixture design. Sixteen experimental trials with different composition of pasta ingredients were prepared and analysed for the cooking loss, water absorption, hardness and overall acceptability to find out the best formulation. Results showed that xanthan gum had a significant positive effect on hardness and overall acceptability of the pasta. Sorghum flour showed significant positive effect on the water absorption. With design expert 11 software, the best formulation was determined as sorghum flour 25.222 g/ 100g flour basis, green gram flour 21.323 g/ 100 g flour basis and xanthan gum 3.455 g/ 100g flour basis. The product had a 94% desirability. The nutritional content of the optimized gluten free pasta per 100 g was protein 14.4g, fat 2.18g, ash 1.72g, moisture 7.58g and dietary fibre 7.4g whereas, the control pasta contain only protein 11.06g, fat 0.94g, ash 0.7g and dietary fibre 3.85g. The total phenolic content of the optimized pasta sample is 2.3 mg GAE/g which is greater than the control pasta sample (1.4 mg GAE/g). Total phenolic content of the optimized pasta sample is high due to the presence of sorghum in the recipe. Sorghum is rich in phenolic acid, phytosterols and tannins which results in the increase in the total phenolic content. The % DPPH Scavenging activity of the optimized was also higher than durum wheat pasta.