Gluten Free Italian Pasta Salad (Printable)

Vibrant gluten-free Italian pasta salad with cherry tomatoes, olives, sun-dried tomatoes and fresh basil.

# What You Need:

→ Pasta

01 - 10.5 oz gluten-free fusilli or penne pasta

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely chopped
06 - 1/2 cup black olives, sliced
07 - 1/4 cup sun-dried tomatoes, chopped

→ Cheese

08 - 3.5 oz mozzarella balls (bocconcini), halved (optional)
09 - 1/4 cup grated Parmesan (optional)

→ Dressing

10 - 4 tbsp extra virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tsp Dijon mustard
13 - 1 clove garlic, minced
14 - 1 tsp dried Italian herbs (oregano and basil blend)
15 - Salt and freshly ground black pepper, to taste

→ Fresh Herbs

16 - 2 tbsp fresh basil, chopped
17 - 1 tbsp fresh parsley, chopped

# How To Make It:

01 - Bring a large pot of salted water to a boil and cook the gluten-free pasta according to package directions until al dente. Drain through a colander and rinse thoroughly with cold water to halt cooking and prevent sticking.
02 - Transfer the cooled pasta to a large mixing bowl. Add the cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and sun-dried tomatoes, tossing gently to distribute evenly.
03 - If using, fold in the halved bocconcini and grated Parmesan, stirring just until incorporated without breaking the mozzarella pieces.
04 - In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried Italian herbs, salt, and pepper until the dressing is smooth and fully emulsified.
05 - Pour the dressing over the pasta and vegetable mixture, tossing thoroughly to coat every ingredient evenly.
06 - Gently fold in the chopped fresh basil and parsley, taking care not to bruise the leaves.
07 - Taste and adjust the seasoning as needed. Refrigerate for at least 15 minutes before serving to allow the flavors to meld together.

# Expert Tips:

01 -
  • The dressing alone is worth making a double batch, and people will absolutely ask you for it.
  • It holds up beautifully at room temperature, which makes it a lifesaver for outdoor anything.
  • Even the gluten eaters in your life will go back for seconds without realizing anything is different.
02 -
  • Gluten-free pasta turns grainy and falls apart after two days in the fridge, so this is best eaten within twenty-four hours.
  • Rinsing the pasta is not optional here because leftover starch makes gluten-free pasta clump into a sad, sticky mass.
  • Always check the pasta packaging for cross-contamination warnings if you are cooking for someone with celiac disease.
03 -
  • Cook the pasta one minute less than the package says because it continues to soften as it absorbs the dressing.
  • Let the dressing sit for ten minutes before adding it so the dried herbs rehydrate and the garlic mellows into something sweeter.

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