This gluten-free pasta salad is made for sharing—easy to toss together, full of bold flavors, and guaranteed to disappear fast.
With its mix of crisp veggies, creamy mozzarella, and savory salami all tossed in a zesty homemade vinaigrette, it’s the kind of recipe you’ll find yourself making on repeat for everything from backyard BBQs to easy weeknight dinners.
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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
Ingredients
TIP
Cook your gluten-free pasta all the way through, not al dente. Unlike wheat pasta, gluten-free pasta can get too firm or crumbly if undercooked—especially once chilled. For pasta salad, cook it for the full time listed on the package, rinse it well, and cool it completely. This gives you the best texture that holds up beautifully in every bite!
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 – Use cherry tomatoes or grape tomatoes for this recipe. I like to slice them in half length-wise.
- Red Bell Pepper – Adds crunch and a little sweetness. You can use yellow or orange bell pepper instead.
- Red Onion – A little sharpness balances the richness of the salami and cheese. I cut the red onion into very thin slices so it isn’t too pungent in the pasta salad. If raw onion is too strong for you, soak the slices in cold water for 10 minutes before adding.
- Black Olives – Briny and bold, they add a salty pop. Kalamata olives would be great here too—just make sure they’re pitted and halved.
- Mini Mozzarella Balls (Bocconcini) – You can also dice a regular mozzarella log or large ball if that’s what you have.
- Salami – Use any variety you like—mild Genoa, spicy soppressata, or even chopped pepperoni. I used mild genoa salami.
- Fresh Herbs (Parsley + Basil) – These brighten the whole salad and add freshness. Don’t skip them! Dried herbs won’t give the same flavor.
- 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!
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
You can swap the salami for pepperoni, prosciutto, or even grilled chicken. For a vegetarian version, try marinated chickpeas, marinated artichoke hearts, or roasted zucchini for a hearty, savory bite.
Sure! If you’re short on time, a good-quality Italian vinaigrette will work, just be sure it’s gluten-free. But I promise—this homemade dressing is so easy and really takes the flavor to the next level.
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.
More gluten-free meals to try
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Gluten-Free Pasta Salad
Ingredients
For the Pasta Salad;
- 12 oz gluten-free rotini or fusilli pasta - I used Barilla gluten-free rotini
- 10 oz cherry tomatoes - halved (about 1 ½ cups, 280g)
- 1 cup diced red bell pepper - from 1 pepper, 125g
- ¼ cup thinly sliced red onion - from ¼ small red onion, 35g
- ½ cup halved black olives - from a 3 oz can, drained
- 8 oz fresh mini mozzarella balls - bocconcini, halved
- 6 oz salami - sliced or chopped into small pieces (about 1 ½ cups)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil - about 6g
- ¼ cup grated Parmesan cheese - (¾ oz, 20g)
For the Homemade Italian Dressing:
- ⅔ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon granulated sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes - optional
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil. I like to add about 2 teaspoons of kosher salt to my pasta water before boiling.
- Add 12 oz gluten-free rotini and cook according to the package directions.
- Drain and rinse under cold water to cool completely. Set aside.
Chop the salad ingredients:
- While the pasta cooks, halve 10 oz cherry tomatoes, dice 1 cup red bell pepper, slice ¼ cup red onion, halve ½ cup black olives, slice 6 oz salami, and halve 8 oz mini mozzarella balls. Chop 2 tablespoons parsley and 2 tablespoons basil. Set aside.
Make the dressing:
- In a bowl, whisk together ⅔ cup olive oil, ⅓ cup red wine vinegar, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon sugar, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon red pepper flakes (if using). Set aside.
Assemble the salad:
- In a large mixing bowl, combine the cooled pasta, chopped veggies, mozzarella, and salami.
- Pour the dressing over everything and toss well to coat.
Add cheese and chill:
- Sprinkle with ¼ cup grated Parmesan cheese and give it one more toss. Refrigerate for at least 30 minutes to let the flavors meld.
Notes
- If you have celiac disease or are on a gluten-free diet for any reason, but sure to double check that all of your ingredients are gluten-free!
- I prefer to eat this salad at room temperature, so let it sit out at room temperature after refrigerating for at least 10 minutes before serving.
- While I usually go for al dente pasta, this is not the time. For pasta salad, cook your gluten-free pasta for the full time listed on the package. I recommend using Barilla gluten-free rotini, which I’ve tested and love in this recipe.
- I normally don’t rinse pasta for warm dishes, but for pasta salad, rinsing is key. It stops the cooking process and keeps the texture just right.
- Make-ahead friendly: This salad can be made up to 1 day in advance for the best texture and flavor. It gets even more flavorful as it chills!
- Storage tips: While the pasta salad tastes best when served within 24 hours, you can store leftovers in an airtight container in the fridge for up to 3 days. The pasta may absorb some dressing over time or dry out a little bit—just give it a stir and add a little olive oil or lemon juice to freshen it up before serving.
Nutrition
