This delightful Gluten-Free Italian Pasta Salad comes together in about 30 minutes and is perfect for a no-bake meal that your family will love! It’s incredibly versatile, allowing you to switch up the ingredients to suit your taste or use it as a way to clean out the fridge, how great is that? Toss in some leftover veggies or deli meats, and you’ve got yourself a vibrant, customizable dish that’s ready in a flash!
Ingredient Breakdown
- 1 pound gluten-free pasta
- 3 cups cherry tomatoes
- 8 ounce fresh mozzarella cheese balls
- 8 ounce salami or summer sausage
- ¾ cup roasted red peppers from a jar or pepperoncini
- ¾ cup Kalamata olives
- ½ cup fresh parsley
- ½ cup grated parmesan cheese
- ½ cup olive oil
- ¼ cup white vinegar
- ¼ cup water
- 1 Tbsp sea salt
- 1 tablespoon sugar or honey
- 1 teaspoon garlic powder
- 2 teaspoon each dried basil and dried oregano
- Black pepper (to taste)
- Fresh herbs (optional)
Step-by-Step Instructions
Let’s Get Cooking!
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the gluten-free pasta, and cook according to the package directions, usually about 8-10 minutes. Make sure to keep an eye on it! We want al dente, not mushy!Make the Dressing:
While the pasta is cooking, grab a jar (or a bowl) and add the olive oil, white vinegar, water, sea salt, sugar or honey, garlic powder, dried basil, dried oregano, and a couple of grinds of black pepper. Close the jar tightly, and shake until everything is well mixed. You’ll smell all those delicious ingredients coming together!Drain the Pasta:
Once the pasta is cooked just right, drain it in a colander and rinse with cold water for a minute or two, so it cools down. Nobody wants a hot salad!Combine All Ingredients:
In a large salad bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, salami, roasted red peppers, Kalamata olives, parsley, and grated parmesan. Drizzle the dressing over the top, then toss everything together until it’s all evenly coated and colorful.Serve It Up:
Your delicious gluten-free Italian pasta salad is ready! Serve immediately, or let it chill in the fridge for about 30 minutes to let the flavors really meld together.Storage:
This pasta salad is a great meal prep option! It will keep in the fridge for 2-3 days without losing its flavor. Just give it a toss before serving again!
Why This Recipe Works
Quick & Easy
This pasta salad comes together in under 30 minutes, making it a lifesaver for busy weeknights! You can prep it ahead of time or whip it up while you cook the pasta, perfect for those nights when you need dinner on the table fast.
Customizable
You can easily switch up the ingredients based on what you have on hand! Don’t have salami? No problem, toss in some leftover grilled chicken or chickpeas! This versatility means you’ll never get bored of this recipe.
Budget-Friendly
Using ingredients you might already have in your pantry or fridge makes this salad not only delicious but also affordable. Plus, it’s a great way to use up those odds and ends.
Crowd-Pleaser
Trust me, this salad is a hit! Whether you’re serving it at a family barbecue, a potluck, or just as a weeknight meal, everyone loves it. Even the picky eaters in my house ask for seconds.
Make-Ahead Friendly
Prep this pasta salad a day in advance, and you’ll have a delightful meal ready to go. Flavors deepen overnight, so it might even taste better the next day!
Serving Suggestions
The Best Ways to Enjoy This
As a Main Dish: Serve the gluten-free Italian pasta salad as a light main dish. It pairs great with grilled chicken or fish.
As a Side Dish: It complements BBQ ribs, burgers, or any grilled meats beautifully. I like to take it to gatherings, everyone loves it!
Garnishes: Consider topping the salad with extra fresh herbs, a sprinkle of crushed red pepper for a bit of heat, or even a drizzle of balsamic glaze for a touch of sweetness.
Keeping Leftovers Fresh
Storage: Store any leftovers in an airtight container in the fridge for about 2-3 days.
Reheating Instructions: I recommend eating it cold, but if you prefer, you can gently heat it in the microwave, just don’t overdo it! You don’t want to cook the cheese.
Freezer Friendly: This dish is not freezer friendly, as the pasta and dressing won’t thaw well together.
Why I Love This Recipe
This is my go-to recipe when I need something quick and flavorful! It’s comfort food with a twist, so satisfying yet light! I’m a real sucker for anything that comes together easily and looks gorgeous, and this pasta salad checks all those boxes. Plus, you can use whatever you’ve got on hand. Seriously, the best part is, it’s never the same dish twice!
If you loved this gluten-free Italian pasta salad, be sure to check out my Low FODMAP Big Mac Bowl, my Juicy Street Corn Pasta Salad, or my Easy Stuffed Baked Acorn Squash, all equally delicious and easy to make!
So, let’s dig into summer with this refreshing salad. The flavors, the colors, the ease it just screams happiness! Give it a try, and I promise it’ll become a regular in your dinner rotation! Follow us on Pinterest for daily meal inspiration!
Gluten-Free Italian Pasta Salad
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the gluten-free pasta, and cook according to the package directions, usually about 8-10 minutes until al dente.
- While the pasta is cooking, combine the olive oil, white vinegar, water, sea salt, sugar or honey, garlic powder, dried basil, dried oregano, and black pepper in a jar. Shake until well mixed.
- Once the pasta is cooked, drain it in a colander and rinse with cold water for a minute or two to cool it down.
- In a large salad bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, salami, roasted red peppers, Kalamata olives, parsley, and grated parmesan. Drizzle the dressing over the top and toss until evenly coated.
- Serve immediately or let it chill in the fridge for about 30 minutes to let the flavors meld together.