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Meaningful Eats

Gluten-Free Italian Pasta Salad

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 bbq sides, pasta salad, sides
Cuisine bbq sides, pasta salad, sides
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 -8 servings

Ingredients

For the pasta salad:

  • 12 oz gluten-free penne cooked (I like this brand)
  • 1 cup cherry tomatoes halved
  • 1 cup English cucumber peeled/seeded/diced
  • 2.25 oz can sliced black olives
  • ¾ cup pepperoni or salami
  • 8 oz fresh mozzarella pearls
  • ¼ cup parmesan cheese

For the Italian Vinaigrette:

  • cup white wine vinegar
  • ½ cup olive oil
  • 2 tablespoons finely chopped shallot or red onion
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon oregano
  • ¼ teaspoon  marjoram
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

For the Special Spice Mixture:

  • ½ teaspoons sesame seeds
  • ½ teaspoon paprika
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon poppy seeds
  • ¼ teaspoon celery seeds
  • ¼ teaspoon garlic powder
  • ¼ teaspoon coarse ground black pepper

Instructions

  • Mix together the ingredients for the special spice mixture in a small bowl. Mix together the ingredients for the salad dressing in a jar with a lid or whisk together in a bowl.
  • Add the ingredients for the pasta salad to a large bowl. Toss with the dressing and the spice mixture. Enjoy!
  • Pasta salad will keep for up to 1 day in the fridge.

Nutrition

Calories: 680kcal | Carbohydrates: 72g | Protein: 16g | Fat: 36g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 813mg | Potassium: 130mg | Fiber: 2g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 6.4mg | Calcium: 207mg | Iron: 1.1mg