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Close up image of gluten-free pasta salad.
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Gluten-Free Pasta Salad

This gluten-free pasta salad is easy to make and packed with bold, zesty flavor. It’s the perfect make-ahead dish for gatherings, weeknight dinners, or meal prep—and it comes together with simple ingredients and just a little chopping. You'll love how well it holds up in the fridge and how quickly it disappears at the table!
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings 8 servings

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.
    Gluten-free pasta in a large green bowl.
  • 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.
    Cherry tomatoes, olives, red peppers and red onions, all chopped on a beige cutting board.

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.
    Ingredients for salad dressing, including Italian season, dijon mustard, red pepper flakes, red wine vinegar, extra virgin olive oil, garlic powder, onion powder, sugar, lemon juice, salt, and pepper, not yet mixed together in a mixing bowl.

Assemble the salad:

  • In a large mixing bowl, combine the cooled pasta, chopped veggies, mozzarella, and salami.
    Mozzarella balls, cherry tomatoes, basil, parsley, parmesan cheese, red pepper, red onion, olives, and salami in a large mixing bowl, not yet mixed, on a marble countertop.
  • Pour the dressing over everything and toss well to coat.
    Finished dressing being poured over gluten-free pasta.

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.
    Image of finished gluten-free pasta salad in large mixing bowl.

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

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
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