Gluten Free Italian Pasta Salad (Printable)
Bright gluten-free Italian pasta salad with tomatoes, olives, fresh herbs and a tangy olive oil 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 mozzarella balls (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 herbs (oregano and basil blend)
15 - Salt and freshly ground black pepper, to taste
→ Fresh Herbs
16 - 2 tbsp fresh basil, chopped
17 - 1 tbsp fresh parsley, chopped
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the gluten-free pasta and cook according to package directions until al dente. Drain in a colander and rinse thoroughly under cold running water to halt further cooking and prevent sticking. Set aside.
02 - In a large mixing bowl, toss together the cooled pasta, halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, sliced black olives, and chopped sun-dried tomatoes until evenly distributed.
03 - If using, fold in the halved bocconcini mozzarella balls and grated Parmesan cheese, distributing them gently throughout the salad mixture.
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 the dressing is emulsified and smooth.
05 - Pour the vinaigrette over the pasta and vegetable mixture. Toss thoroughly to ensure every component is evenly coated with the dressing.
06 - Gently fold in the chopped fresh basil and parsley, taking care not to bruise the delicate leaves.
07 - Taste the salad and adjust the seasoning with additional salt and pepper as needed. Cover and refrigerate for at least 15 minutes before serving to allow the flavors to meld together.
# Expert Suggestions:
01 -
- It tastes like something you would pay good money for at a deli, except you made it in your own kitchen in under half an hour.
- The dressing pulls everything together with a tangy punch that gets even better after sitting in the fridge overnight.
- Gluten-free pasta has come a long way and this recipe proves it beyond any doubt.
02 -
- Gluten-free pasta tends to absorb more dressing than regular pasta, so if the salad looks a little dry after chilling, drizzle in an extra splash of olive oil and a squeeze of vinegar before serving.
- Rinsing the pasta under cold water is not optional here because it removes excess starch that would otherwise turn your salad gummy and clumped together.
03 -
- Cook the pasta one minute less than the package says because it will continue to soften slightly as it absorbs the dressing in the fridge.
- Make double the dressing and save half in a jar in the refrigerator because you will want it for salads, sandwiches, and dipping bread throughout the week.