With a ton of gluten free pastas now on the market, making any type of pasta dish gluten free is a possibility. Italian pasta salad is a super easy option for potlucks, and the crunchy veggies, spicy peppers, and salty olives make this super satisfying.

italian pasta salad

What You’ll Need

  • Gluten free pasta
  • English cucumber
  • Bell peppers
  • Cherry tomatoes
  • Red onion
  • Pepperoncini
  • Black olives
  • Olive oil
  • Red wine vinegar
  • Dried oregano
  • Dried basil
  • Fresh parsley
  • Black pepper
  • Salt

Variations of Gluten Free Pasta Salad

There are a lot of ways to make pasta salad and I can’t possibly cover them all. However, with this pasta salad, there are a few things you could add to your liking

  • Chopped cold cuts
  • Cubed cheese (provolone, mozzarella, or even feta)
  • White beans


Why Make Gluten Free Italian Pasta Salad?

Pasta salad is a tasty side dish. With lots of flavors and textures, it is quite satisfying. With an olive oil based dressing, this pasta salad has less saturated fat than a traditional mayo-based salad so that’s great for heart health. While some gluten free pastas are not very high in fiber, you could use a bean pasta like Banza and up the fiber and protein. 

Making Ahead/Storage

You can make this ahead of time and store in the fridge, but I do think it’s best when served for a crowd the same day. But leftovers can be stored for 3-4 days in the fridge. 

Other Recipes You’ll Love

Gluten Free Italian Pasta Salad

Course: Side Dish
Keyword: Make ahead
Condition: Gluten Free
Servings: 8 servings


Pasta Salad

  • 12 oz gluten free rotini or penne
  • 1 English cucumber chopped
  • 3 bell peppers red, orange, or yellow; chopped
  • 1.5 cups cherry tomatoes cut in half
  • 1 cup red onion chopped
  • 1/2 cup pepperoncini roughly chopped
  • 1/2 cup black olives sliced


  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 tbsp oregano dried
  • 1 tbsp basil dried
  • 2 tbsp parsley fresh, chopped
  • 1/2 tsp black pepper
  • pinch salt


  • Boil pasta according to the box directions. Make sure you cook al dente to avoid your noodles breaking apart.
  • Drain pasta and rinse with cold water. Place in large bowl and add chopped vegetables.
  • Make dressing and add to bowl. Toss gently to combine.


Carbohydrates: 39g | Protein: 5g | Fat: 16g | Sodium: 237mg | Fiber: 3g
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As a certified LEAP therapist, Dietitian Kathleen can help you solve your digestive difficulties with cutting edge research and state of the art protocols. Co-author of Cooking with Food Sensitivities Survival Guide.