Gluten Free Italian Pasta Salad (Printable)
Vibrant gluten-free Italian pasta salad with cherry tomatoes, olives, herbs, and a zesty olive oil 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 bocconcini (fresh mozzarella balls), 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 herb blend (oregano and basil)
15 - Salt and freshly ground black pepper, to taste
→ Fresh Herbs
16 - 2 tbsp fresh basil, chopped
17 - 1 tbsp fresh parsley, chopped
# Method:
01 - Bring a large pot of salted water to a rolling boil. Add the gluten-free pasta and cook according to package directions until al dente. Drain through a colander and rinse thoroughly with cold water to halt cooking and prevent sticking.
02 - In a large mixing bowl, toss together the cooked 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, gently 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 fully emulsified.
05 - Pour the dressing over the pasta and vegetable mixture. Toss thoroughly to ensure every component is evenly coated.
06 - Sprinkle the chopped fresh basil and parsley over the salad and fold gently to incorporate without bruising the herbs.
07 - Taste and adjust salt and pepper as needed. Refrigerate for at least 15 minutes before serving to allow the flavors to meld together.
# Expert Hints:
01 -
- That dressing alone is worth making, it doubles as a marinade and people always ask what is in it.
- Gluten-free pasta has come so far that nobody will guess this is anything but a classic Italian pasta salad.
02 -
- Gluten-free pasta can turn mushy if overcooked even slightly, so set a timer and test a minute before the package says done.
- Rinsing the pasta is non-negotiable here because residual heat will keep cooking it and turn your salad gummy.
03 -
- Slice all your vegetables about the same size as the pasta pieces so every forkful has a little bit of everything.
- Letting the salad sit at room temperature for ten minutes before serving softens the chill and lets the flavors open up beautifully.