Gluten Free Italian Pasta Salad (Printable)
Bright gluten-free pasta tossed with tomatoes, olives, fresh herbs and a zesty red wine vinaigrette.
# What You'll Need:
→ Pasta
01 - 10.5 oz gluten-free fusilli or penne pasta
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely chopped
06 - 1/2 cup black olives, sliced
07 - 1/4 cup sun-dried tomatoes, chopped
→ Cheese
08 - 3.5 oz fresh mozzarella balls (bocconcini), halved (optional)
09 - 1/4 cup grated Parmesan (optional)
→ Dressing
10 - 4 tbsp extra virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tsp Dijon mustard
13 - 1 clove garlic, minced
14 - 1 tsp dried Italian herbs (oregano and basil blend)
15 - Salt and freshly ground black pepper, to taste
→ Fresh Herbs
16 - 2 tbsp fresh basil, chopped
17 - 1 tbsp fresh parsley, chopped
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to package directions until al dente. Drain in a colander and rinse under cold water to halt cooking. Set aside to cool completely.
02 - In a large mixing bowl, toss together the cooled pasta, halved cherry tomatoes, diced cucumber, red bell pepper, finely chopped red onion, sliced black olives, and chopped sun-dried tomatoes.
03 - If using, fold in the halved bocconcini and grated Parmesan, distributing evenly throughout the salad.
04 - In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried Italian herbs, salt, and freshly ground black pepper until emulsified.
05 - Pour the vinaigrette over the pasta and vegetable mixture. Toss thoroughly to coat every ingredient evenly.
06 - Gently fold in the chopped fresh basil and parsley. Taste and adjust salt and pepper as needed.
07 - Refrigerate for at least 15 minutes before serving to allow the flavors to meld together. Serve chilled.
# Expert Hacks:
01 -
- Gluten free pasta has come a long way and this salad proves it, no spongy texture or weird aftertaste, just perfectly dressed noodles that hold up beautifully.
- It comes together in under 30 minutes and actually tastes better after sitting in the fridge, making it the ultimate make ahead stress reliever.
02 -
- Gluten free pasta turns mushy fast if you skip the cold rinse, so do not be tempted to skip that step no matter how rushed you feel.
- The dressing tastes overly tart on its own but mellows once it coats the pasta and sits, so trust the process and do not add extra oil to tone it down.
03 -
- Cook the pasta one minute less than the package says because it will continue softening slightly as it absorbs the dressing in the fridge.
- Let the dressing sit for five minutes before pouring it on so the dried herbs have time to rehydrate and release their flavor.