Protein content and gluten strength are the major parameters, which decide the firmness, stickiness and cooking loss of pasta. In the present study, a population of 140 F2:7 recombinant inbred lines derived from a durum wheat cross was analyzed for the association of protein and PCR based markers with gluten strength as estimated by sodium dodecyl sulfate-sedimentation (SDSS) volume. The regression analysis showed strong association of Glu-B3a, Glu-B2a and one ω-gliadin band coded by Gli-B3 locus with the SDSS volume. The association between gluten strength and Glu-B2/Gli-B3 loci is new observation. Glu-B1b was also found to be associated with gluten strength, while no association of Glu-A3 locus was observed. All these markers collectively explained 51.9% to 59.1% variation in SDSS volume at three diverse environments.