Gluten Free Italian Pasta Salad (Printable)
Bright gluten-free Italian pasta salad with tomatoes, cucumbers, olives, basil and a zesty olive oil dressing.
# 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 (or a blend of oregano and basil)
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 Make It:
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 through a colander and rinse thoroughly under cold running water to halt cooking and prevent sticking.
02 - In a large mixing bowl, toss together the cooled pasta, halved cherry tomatoes, diced cucumber, 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 and grated Parmesan, mixing gently so the cheese is distributed throughout without breaking apart the mozzarella balls.
04 - In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, and dried Italian herbs. Season generously with salt and freshly ground black pepper, whisking until the dressing is smooth and emulsified.
05 - Pour the vinaigrette over the pasta and vegetable mixture. Toss well, ensuring every component is thoroughly coated with the dressing.
06 - Gently fold in the chopped fresh basil and parsley just before serving to preserve their bright flavor and color.
07 - Taste and adjust seasoning as needed. Refrigerate for at least 15 minutes before serving to allow the flavors to meld together. Serve chilled.
# Expert Suggestions:
01 -
- The dressing clings to every ridge of gluten-free fusilli, so no bite feels bland or forgotten.
- It comes together in under thirty minutes, which means you can make it while the grill heats up and still have time to pour yourself a drink.
02 -
- Gluten-free pasta can turn mushy if left sitting too long, so this salad is best enjoyed within two days of making it.
- Rinsing the pasta under cold water after draining is not optional here because it removes surface starch that would otherwise make everything clump into a sticky mess.
03 -
- Salt your pasta water generously, even more than you think is necessary, because gluten-free pasta needs that extra seasoning to carry flavor.
- Letting the salad rest in the fridge for a full hour instead of fifteen minutes makes a noticeable difference in how deeply the dressing penetrates every ingredient.