Gluten-Free Pasta Salad

Gluten-Free Pasta Salad

This Gluten-Free Pasta Salad is a quick and easy recipe that's perfect for potlucks, meal prep or family dinner!

Ingredients

For the Pasta Salad

  • 1 box gluten-free pasta (I use Banza pasta)
  • 8 ounces cherry tomatoes, halved
  • 1/2 medium red onion, diced
  • 4 ounces salami slices, diced
  • 1/2 cup kalamata olives, pitted and sliced
  • 1/2 cup marinated artichoke hearts, chopped
  • 1/4 cup pepperoncini, chopped
  • 1/4 cup fresh Italian parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 4 ounces mozzarella earls, drained

For the Dressing

  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • Juice of 1 lemon
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes

Instructions

  1. Cook pasta according to package instructions until al dente (mine took 6 minutes).
  2. Drain, rinse with cold water, and toss pasta with olive oil to prevent it from sticking together.
  3. In a large bowl, combine all pasta salad ingredients.
  4. In a small bowl, combine all dressing ingredients. Pour half the dressing into the pasta salad and toss to coat. Cover and refrigerate at least 30 minutes before serving. Reserve and refrigerate the remaining dressing.
  5. Before serving, add a bit more dressing to the pasta salad and toss to coat. Serve cold.

Notes

This recipe was inspired by Pinch of Yum.