This is the pasta salad I bring to every summer cookout and the one I make on a random Tuesday when I need something to eat for the next few days. It works both ways.
The homemade Italian dressing is what makes it. Olive oil, red wine vinegar, Dijon, a little lemon juice. It comes together in one bowl and it’s better than anything from a bottle. The salami, mozzarella, and fresh herbs do the rest.
Why You’ll Love This Recipe
Searching for more gluten-free side dishes for a potluck? Try these! avocado chicken salad / quinoa chickpea salad / southwest quinoa salad / red potato salad with corn and bacon
Searching for more gluten-free pasta recipes? gluten-free lasagna / gluten-free macaroni and cheese / mozzarella mac and cheese
Ingredient Notes
- Gluten-Free Pasta – I used Barilla gluten-free rotini, which holds up really well in pasta salad without turning mushy. Fusilli or penne also work! I also like Jovial brand gluten-free rotini for this recipe, too.
- Cherry tomatoes – Halve them lengthwise. Grape tomatoes work too.
- Red Bell Pepper – Adds crunch and a little sweetness. Yellow or orange bell pepper works as a substitute.
- Red Onion – Cut into very thin slices so it isn’t too pungent. If raw onion is too strong, soak the slices in cold water for 10 minutes before adding.
- Black Olives – Briny and bold. Kalamata olives work here too, just make sure they’re pitted and halved.
- Mini Mozzarella Balls (Bocconcini) – You can dice a regular mozzarella log if that’s what you have.
- Salami – Any variety works. I used mild Genoa. Spicy soppressata or chopped pepperoni are both good options.
- Fresh Herbs (Parsley + Basil) – These brighten the whole salad. Dried herbs won’t give the same flavor so fresh only here.
- Homemade Italian Dressing – This dressing is bold, tangy, and so easy to whisk together. Dijon mustard gives it body, red wine vinegar adds zing, and a touch of sugar balances it all out. Way better than store-bought!
Cook your pasta all the way through
For pasta salad, cook your gluten-free pasta for the full time on the package, not al dente. Gluten-free pasta firms up as it chills, so undercooking it means a crumbly texture by the time you serve it. Rinse it well under cold water after draining to stop the cooking and cool it down completely before adding the dressing.
Recipe FAQs
Pepperoni, prosciutto, or grilled chicken all work. For a vegetarian version, marinated chickpeas or marinated artichoke hearts are both good substitutes.
Yes, a good-quality Italian vinaigrette works if you’re short on time. Just make sure it’s gluten-free. The homemade version is worth it though. It takes about two minutes and the flavor is noticeably better.
Expert Tips
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the dressing as it sits, so give it a good stir before serving. If it looks a little dry, revive it with a splash of olive oil or a squeeze of lemon juice.
You can serve this pasta salad cold, but I think it tastes best when it’s had about 10–15 minutes at room temperature to take the chill off and let the flavors really shine.
Serving Suggestions
This pasta salad works as a side for just about any main. I serve it alongside my gluten-free fried chicken or my gluten-free corn dogs at cookouts, and it also pairs well with my gluten-free crab cakes if you want something a little different.
Gluten-Free Pasta Salad
Ingredients
For the Pasta Salad:
- 12 oz (340 g) gluten-free rotini or fusilli pasta - I used Barilla gluten-free rotini
- 2 teaspoons kosher salt - for boiling the pasta
- 10 oz (280 g) cherry tomatoes - halved (about 1 ½ cups)
- 1 cup (125 g) red bell pepper - diced, from 1 pepper
- ¼ cup (40 g) red onion - thinly sliced, from ¼ small red onion
- ½ cup (68 g) black olives - halved, from a 3 oz can, drained
- 8 oz (226 g) fresh mini mozzarella balls - halved, also called bocconcini
- 6 oz (170 g) salami - sliced or chopped into small pieces (about 1 ½ cups)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons (6 g) chopped fresh basil - about 6g
- ¼ cup (25 g) grated Parmesan cheese - about ¾ oz
For the Homemade Italian Dressing:
- ⅔ cup (150 g) extra virgin olive oil
- ⅓ cup (80 g) red wine vinegar
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon (4 g) granulated sugar
- 1 tablespoon (15 g) Dijon mustard
- 1 tablespoon (15 g) lemon juice
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes - optional
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Instructions
Cook the pasta:
- Bring a large pot of water to a boil with 2 teaspoons kosher salt.
- Add 12 oz (340 g) gluten-free rotini or fusilli pasta and cook for the full time listed on the package.
- Drain and rinse well under cold water until the pasta is completely cool. Set aside.
Chop the salad ingredients:
- While the pasta cooks, halve 10 oz (280 g) cherry tomatoes, dice 1 cup (125 g) red bell pepper, slice ¼ cup (40 g) red onion, halve ½ cup (68 g) black olives, slice 6 oz (170 g) salami, and halve 8 oz (226 g) fresh mini mozzarella balls. Chop 2 tablespoons chopped fresh parsley and 2 tablespoons (6 g) chopped fresh basil. Set everything aside.
Make the dressing:
- In a small bowl, whisk together ⅔ cup (150 g) extra virgin olive oil, ⅓ cup (80 g) red wine vinegar, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon (4 g) granulated sugar, 1 tablespoon (15 g) Dijon mustard, 1 tablespoon (15 g) lemon juice, 1 teaspoon salt, ½ teaspoon ground black pepper, and ½ teaspoon red pepper flakes if using. Whisk until fully combined.
Assemble the salad:
- In a large bowl, combine the cooled pasta, vegetables, mozzarella, salami, herbs, and ¼ cup (25 g) grated Parmesan cheese.
- Pour the dressing over everything and toss well to coat.
- Refrigerate for at least 30 minutes before serving.
Notes
- Pasta: I recommend Barilla gluten-free rotini for this recipe. It holds up well without turning mushy. Fusilli or penne also work.
- Cook time: Cook the pasta for the full time on the package, not al dente. Gluten-free pasta firms up as it chills and undercooking it means a crumbly texture by the time you serve it.
- Red onion: If raw onion is too strong, soak the slices in cold water for 10 minutes before adding.
- Make-ahead: This salad can be made up to 1 day in advance. The flavor improves as it sits.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of olive oil or squeeze of lemon juice before serving if it looks dry.
