Description
A vibrant and flavorful gluten-free Italian pasta salad bursting with fresh vegetables, savory proteins, and a zesty homemade dressing. Perfect for picnics, parties, or a satisfying make-ahead meal.
Ingredients
Scale
- 12 oz (340g) gluten-free short pasta (rotini, fusilli, or penne)
- 1 pint cherry tomatoes, halved
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, thinly sliced or finely diced
- 1/2 cup sliced black olives (or Kalamata olives)
- 4 oz (113g) Genoa salami or pepperoni, diced (optional, or use chickpeas for plant-based)
- For the Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 tbsp dried Italian seasoning
- 1 tsp honey or maple syrup (optional)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Instructions
- Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add gluten-free pasta and cook according to package directions until al dente. Immediately drain and rinse thoroughly with cold water to stop cooking and remove starch. Drain very well.
- Prep Ingredients: While pasta cools, halve cherry tomatoes, dice cucumber and bell peppers, and thinly slice red onion. Dice salami or pepperoni if using. Place all prepped vegetables and proteins into a large mixing bowl.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, minced garlic, Italian seasoning, honey (if using), salt, and pepper until well combined and emulsified.
- Combine & Chill: Add the cooled, drained pasta to the bowl with the vegetables and proteins. Pour the dressing over everything and toss gently until all ingredients are well coated. Cover and refrigerate for at least 2 hours, or preferably overnight, for optimal flavor development.
- Serve: Stir again before serving. Taste and adjust seasoning if necessary. Serve cold.
- Prep Time: 20 mins
- Cook Time: 10 mins