Gluten-Free Italian Pasta Salad

A closeup of gluten-free pasta salad in a bowl

Meaningful Eats

Gluten-Free Italian Pasta Salad

8 servings

Gluten-Free Italian Pasta Salad - our favorite pasta salad! Loaded with crunchy veggies, cheese, pepperoni and tossed together with a zesty homemade dressing. Always a crowd-pleaser!

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 10

Total Time 30

Author Erin Collins

Ingredients

For the Pasta Salad:

12 oz gluten-free pasta cooked, I like Jovial Foods Fusilli
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 salt
1 tablespoon 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!

Video

Notes

RECIPE NOTES

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.

Nutrition