Gluten-Free Pasta Salad
This gluten-free pasta salad is made with rotini, salami, fresh mozzarella, crisp vegetables, and a homemade Italian dressing that comes together in one bowl. Make it a few hours ahead and it only gets better as it sits.
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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.
Nutrition
Calories: 512kcal | Carbohydrates: 37g | Protein: 16g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 30mg | Sodium: 1031mg | Potassium: 248mg | Fiber: 2g | Sugar: 3g | Vitamin A: 977IU | Vitamin C: 35mg | Calcium: 159mg | Iron: 2mg
