Gluten Free Italian Pasta Salad (Printable)
Bright gluten-free Italian pasta salad with tomatoes, olives, herbs and a zesty red wine vinaigrette.
# What You 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 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
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to package instructions until al dente. Drain through a colander and rinse thoroughly with cold water to halt the cooking process. Set aside.
02 - In a large mixing bowl, toss together the cooled pasta, halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, sliced black olives, and chopped sun-dried tomatoes.
03 - If using, fold in the halved mozzarella balls and grated Parmesan cheese, 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 fully emulsified.
05 - Pour the prepared dressing over the pasta and vegetable mixture. Toss well to coat every ingredient evenly.
06 - Gently fold in the chopped fresh basil and parsley. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld together.
# Expert Tips:
01 -
- It comes together in under thirty minutes, which means you can decide to make it at the last second and still look like you planned ahead.
- The dressing pulls double duty by marinating the vegetables while it sits, so every bite tastes more vibrant than the last.
02 -
- Gluten-free pasta turns mushy fast if you overcook it by even a minute, so set a timer and taste test early.
- Rinsing the pasta under cold water is not optional here because it removes surface starch that would otherwise make the salad sticky and clumpy.
03 -
- Toss the warm, drained pasta with a teaspoon of olive oil before cooling to prevent the noodles from sticking together in stubborn clumps.
- Make double the dressing and keep half in a jar in the fridge for quick salads throughout the week.