Gluten Free Italian Pasta Salad (Print Version)
Bright gluten-free Italian pasta salad with tomatoes, olives, cucumber and basil in a zesty 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 fresh mozzarella 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 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
# 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 through a colander and rinse thoroughly with cold water to halt cooking and prevent sticking.
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 mozzarella 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 and well blended.
05 - Pour the vinaigrette over the pasta and vegetable mixture. Toss gently but thoroughly to ensure every component is evenly coated with dressing.
06 - Sprinkle the chopped fresh basil and parsley over the salad and fold in gently to preserve their color and aroma.
07 - Taste the salad and adjust salt and pepper as needed. Refrigerate for at least 15 minutes before serving to allow the flavors to meld together.
# Handy Tips:
01 -
- It tastes exactly like the Italian deli version you grew up with, just without the gluten.
- The dressing doubles as a marinade, so you will want to drizzle it on everything by the end of the week.
02 -
- Gluten-free pasta turns gummy fast, so rinsing with cold water the moment it drains is non-negotiable.
- Making the salad a few hours ahead actually improves the flavor as the dressing seeps into every nook.
03 -
- Toss the warm pasta with half the dressing before it cools completely because it absorbs flavor better when slightly warm.
- Use a pasta shape with ridges or holes if you want every bite to carry more dressing and texture.