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Introduction: Gluten-free pasta is low in protein, which also involve a loss of cooking and texture quality. The objective was to increase the nutritional value of a gluten-free pasta through the incorporation of different amounts of Pyropia columbina seaweed powder and to analyze their effects on physicochemical and sensory quality Material and Methods: Pasta were made from cassava starch and corn flour (80:20), milk, egg, salt and xanthan gum, with the addition of Pyropia columbina seaweed powder (6.0 and 9.0%). Cooking quality (optimal cooking time, water absorption and cooking loss) and textural quality (firmness, springiness, chewiness and shear force) were analyzed; also, chemical composition, in vitro protein digestibility and general acceptance of the chosen formulation. Data obtained of the parameters were evaluated through ANOVA and Fisher's test (P<0.05). Results: Results showed that pasta enriched with 6.0% seaweed developed lower cooking loss regarding to control, better textural quality and sensory characteristics. This chosen formulation showed a significant increase in protein, ash, total dietary fiber and a decrease in fat content; which involved a decrease in available carbohydrates and caloric value. In addition, an increase in the mean protein digestibility value was obtained; as well as better flavor and global acceptance regarding to a commercial pasta with similar characteristics. Conclusions: Aggregate of 6.0% Pyropia columbina seaweed powder in the gluten-free pasta formulation increased protein, total dietary fiber and ash contents; in contrast, was significantly reduced fat content. Sensory evaluation results with consumers shown better flavor and acceptance regarding to a commercial pasta with similar characteristics.