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.
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
FAQ
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
Ingredients
- 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
Method
- 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.
Private Notes
Tried this recipe?
Let us know how it was!
Kathleen Tabb is a registered dietitian based in Maryland. She specializes in digestive conditions such as irritable bowel syndrome (IBS) and has extensive training through her master’s degree in integrative and functional nutrition. She is passionate about looking at her clients holistically to illuminate the root cause of their concerns in order to improve health and quality of life.
