Gluten Free Italian Pasta Salad (Printable)
Cheerful gluten-free Italian pasta salad with tomatoes, olives, sun-dried tomatoes, basil and a zesty vinaigrette.
# What You'll 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
09 - 1/4 cup grated Parmesan
→ 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
# How-to Steps:
01 - Bring a large pot of salted water to a rolling boil. Add the gluten-free pasta and cook according to package instructions until al dente. Drain through a colander and rinse immediately under cold running water to halt further cooking. Set aside.
02 - Transfer the cooled pasta to a large mixing bowl. Add the halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, sliced black olives, and chopped sun-dried tomatoes.
03 - If using, fold in the halved bocconcini and grated Parmesan, distributing them evenly throughout the 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 well emulsified.
05 - Pour the prepared dressing over the pasta and vegetables. Toss thoroughly to ensure every component is evenly coated with the vinaigrette.
06 - Gently fold in the chopped fresh basil and parsley, taking care not to bruise the delicate leaves.
07 - Taste and adjust the seasoning with additional salt or pepper as needed. Refrigerate for at least 15 minutes before serving to allow the flavors to meld together.
# Expert Pointers:
01 -
- That tangy, herby dressing clings to every fold of gluten free pasta and makes each bite feel intentional, not soggy or bland.
- You can prep it in under thirty minutes with zero cooking intuition required, which is why I keep reaching for it on busy weeknights too.
02 -
- Gluten free pasta is far less forgiving than regular wheat pasta and turns gummy if left in the water even one minute too long, so set a timer and taste test early.
- Rinsing the pasta under cold water is not optional here because it stops the cooking process and removes the sticky surface starch that would otherwise make your salad clump together unattractively.
03 -
- Make the dressing in a jar with a tight lid and shake it hard for thirty seconds because the emulsion comes together faster and stays stable longer than whisking by hand.
- Toss the warm pasta with about half the dressing before it cools completely and it will absorb the flavor deep into the noodles rather than just coating the outside.