Erin’s Recipe Rundown
Texture/Taste: Zesty and full of flavor with crisp veggies!
Ease: So easy and can be made ahead of time!
Top Tips: Gluten-free pasta will become harder as it cools, so make sure it is well cooked, rather than al dente. You can add a bit of the dressing to the pasta after you drain it to help absorb the flavor and keep the pasta from getting dry and sticky. (Or simply toss in a bit of olive oil.)
Recommended GF Pasta: I love Jovial Foods Brown Rice Penne! It holds up well compared to other gluten-free noodles.
Would I make these again? Absolutely! It’s an essential summertime side at any gathering and this recipe is so simple.
xoxo erin
This gluten-free pasta salad is the perfect side dish for summer cook outs! It’s loaded with with creamy mozzarella cheese, fresh tomatoes, and briny Kalamata olives, all tossed together with a zesty homemade dressing. It’s always a crowd-pleaser!
Featured Comment
From Maddie: “Literally EVERYONE loved this side. From kids to adults, this will be at all our family gatherings.”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Pasta Salad
- Make-Ahead/Storage Instructions
- Can you use gluten-free pasta for pasta salad?
- Is Zesty Italian dressing gluten-free?
- Can this pasta salad be made dairy-free?
- Gluten-Free Pasta Salad Tricks
- More Gluten-Free Summer Sides
- Gluten-Free Italian Pasta Salad Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this pasta salad. Jump to the recipe for the exact measurements.
- Gluten-free pasta: Use your favorite gluten-free pasta brand and shape. I really like Jovial Foods Gluten-Free Penne.
- Mozzarella: Fresh mozzarella balls are a creamy contrast to the savory salami and briny pepperoncini and olives.
- Tomatoes: I like to use cherry tomatoes because they’re sweeter than other tomato varieties. Any kind of tomato will work though!
- Salami: You can use chopped salami or sliced salami in this pasta salad.
- Kalamata olives: I love the buttery taste of Kalamata olives, but you can use black olives, too.
- Parlsey: Fresh parsley is much more vibrant than dried parsley, and adds a beautiful touch of green to your pasta salad. You could add fresh basil or oregano, too!
- Red onion: Raw red onions can be overpowering when left in big chunks, but the thinly sliced bits add the perfect touch of flavor!
- Pepperoncini: I love adding pepperoncini to everything. It adds a nice acidity and briny flavor!
- White wine vinegar: It has a mellower, softer taste than other vinegars. It adds a tangy taste to the vinaigrette that I love!
- Olive oil: Its distinct taste pair nicely with the white wine vinegar and enhances the flavors of the other ingredients.
- Spices: Garlic powder, dried oregano and basil, and pepper combine for one flavor-packed spice combo that blends smoothly into the vinaigrette.
- Pepperoncini liquid: This is totally optional, but I definitely recommend it! It adds a delicious punch to the vinaigrette that I just can’t get enough of.
How to Make Gluten-Free Pasta Salad
Here’s an overview of how to make this pasta salad. You can jump to the recipe for the full instructions!
- Make the Italian vinaigrette: You can whisk it together in a small bowl or, better yet, shake it up in a small jar for easy mixing.
- Make the pasta salad: After you’ve cooked the gluten-free pasta and cut up ingredients, add them all to a large bowl.
- Add the vinaigrette: Shake the vinaigrette and then add 3/4 to the pasta salad. You can save the rest to refresh any leftovers.
- Toss: Mix together the pasta salad and vinaigrette. You can add salt and pepper to taste.
- Refrigerate: Keep it cold until ready to serve.
Make-Ahead/Storage Instructions
- Make-Ahead: Pasta salad is also one of my favorite things to make ahead and pack for trips or a summer picnic. It is satisfying for a meal on its own or delicious as a side at a potluck.
- To Store: This salad will keep for up to 3 days in an airtight container in the fridge. Keep the extra vinaigrette to refresh the pasta salad.
Can you use gluten-free pasta for pasta salad?
Yes, you can swap regular pasta noodles for gluten-free noodles in pasta salad. Be sure to cook the gluten-free pasta carefully according the package instructions for the best texture.
Is Zesty Italian dressing gluten-free?
Kraft Zesty Italian dressing is gluten-free, but not all brands are. I like to make my own dressing so I know exactly what is in it, and this homemade Italian vinaigrette can’t be beat!
Can this pasta salad be made dairy-free?
Yes! Just leave out the mozzarella cheese balls and you’ll have a delicious dairy-free and gluten-free pasta salad.
Gluten-Free Pasta Salad Tricks
- Adding protein: Add a can of chickpeas (garbanzo beans) or leftover grilled chicken for added protein!
- Make ahead: Pasta salad is also one of my favorite things to make ahead and pack for trips or a summer picnic. It is satisfying for a meal on its own or delicious as a side at a potluck.
- Variations: Feel free to switch it up by adding artichoke hearts, Parmesan cheese, other cold cuts, green onions, fresh basil, etc. You can even add Greek yogurt or mayo to the dressing to make a creamy variation.
- Cooking the pasta: Gluten-free pasta will become harder as it cools, so make sure it is well cooked, rather than al dente. You can add a bit of the dressing to the pasta after you drain it to help absorb the flavor and keep the pasta from getting dry and sticky. (Or simply toss in a bit of olive oil.) Do not rinse the pasta after draining!
- Warm or chilled: You can serve this pasta right away as a warm or room-temperature dish, or put it in the fridge for a few hours and serve chilled. It tastes great either way!
More Gluten-Free Summer Sides
Gluten-Free Italian Pasta Salad
Video
Ingredients
For the Pasta Salad:
- 12 oz gluten-free pasta cooked, I like Jovial Foods
- 2 cups cherry tomatoes halved
- 8 oz small mozzarella cheese balls halved
- 8 oz salami or summer sausage cubed
- 3/4 cup kalamata olives
- 3/4 cup pepperoncini
- 1/3 cup red onion finely diced
- 1/2 cup fresh parlsey finely chopped
For the Italian Vinaigrette:
- 1 cup olive oil
- 1/3 cup white wine vinegar
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon pepper
- 2 tablespoons pepperoncini liquid (optional but delicious!)
Instructions
- In a small jar or bowl, whisk or shake together the ingredients for the Italian vinaigrette.
- Add the ingredients for the pasta salad to a large bowl.
- Give the vinaigrette a good shake and toss the pasta salad with 3/4 of the dressing. Season to taste with salt and pepper.
- Refrigerate until ready to serve. This salad will keep for up to 3 days in the fridge. Keep the extra vinaigrette to refresh the pasta salad. Enjoy!
Notes
- Make ahead: Pasta salad is also one of my favorite things to make ahead and pack for trips or a summer picnic. It is satisfying for a meal on its own or delicious as a side at a potluck.
- To Store: Store leftovers in an airtight container in the fridge. This zesty Italian pasta salad will keep for up to 3 days. Save the extra vinaigrette to refresh the pasta salad.
- Adding protein: Add a can of chickpeas (garbanzo beans) or leftover grilled chicken for added protein!
- Variations: Feel free to switch it up by adding artichoke hearts, Parmesan cheese, other cold cuts, green onions, fresh basil, etc. You can even add Greek yogurt or mayo to the dressing to make a creamy variation.
Terrific recipe and it was delicious the day I made it. I put it in the refrigerator to chill it and to serve it the next day. (I used Jovial organic brown rice Fusilli gluten free pasta) The pasta was too hard, even after sitting out. I also put extra dressing on it to freshen it as you suggested. Next time I will try the Penne pasta.
Hi Joni, we’re pleased you enjoyed the pasta salad fresh, but we’re sorry it wasn’t as enjoyable the next day. We definitely recommend trying it with the Jovial GF penne pasta. We hope your next batch goes much better!
Finally! The best tip is to overcook the pasta for the salad. For years I undercooked the pasta because that’s how I always made pasta salad before becoming a Celiac. About 5 years ago I thought I may as well try overcooking it because it always hardened up. It worked!!! Great recipe thank you!
Hi Veronika, thank you for taking the time to share your experience with us! We’re so glad you enjoyed the recipe!
I made this last year for a bbq and everybody loved it. It is so good! I used the Jovial foods fusilli recommended here. My sister didn’t even know the pasta was gluten free until I told her. She loved it.
Yay! We’re so glad to hear the pasta salad was a hit! Thank you for taking the time to share your experience with us.
Haha, I read in the comments that it’s recommended to eat this right away, maybe a day later tops. Not my experience — this stuff holds up for like 5 days. Great recipe. Thank you!
That’s great to know! Glad it keeps longer for you 🙂
Do overcook the pasta or undercook or al dente?
Most people complain about gluten free pasta turning mushy after being refrigerated. I have the opposite problem. Mine always turns hard no matter what brand I use. Do you perchance have a solution to keep this from happening? I’d love to try your recipe but tired of failure, Thanks, Linda
I love the brand Jovial Foods! It’s the best gluten-free pasta for this salad and holds up great in the fridge. I hope this helps!
Why will it keep for just one day in fridge?
It’s best a few hours after it’s mixed together – but one day should be fine!
Literally EVERYONE loved this side. From kids to adults, this will be at all our family gatherings.