Description
A bright, tangy pasta salad that holds its crunch and flavor even without gluten, perfect for summer potlucks and picnics.
Ingredients
- 12 oz (about 340 g) gluten-free pasta (fusilli, rotini, or penne recommended)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced (seeds removed if watery)
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata or black olives, halved
- 3/4 cup small mozzarella balls (ciliegine) or diced block mozzarella
- 1/4 cup grated Parmesan (optional)
- 1/4 cup chopped fresh parsley (or basil)
- 1/3 cup extra-virgin olive oil (for vinaigrette)
- 3 tbsp red wine vinegar (for vinaigrette)
- 1 tbsp fresh lemon juice (for vinaigrette)
- 1 tsp Dijon mustard (for vinaigrette)
- 1 clove garlic, minced (for vinaigrette)
- 1 tsp dried Italian seasoning (or 1 tbsp fresh herbs) (for vinaigrette)
- 1/2 tsp honey or sugar (omit for vegan) (for vinaigrette)
- 1/4 tsp red pepper flakes (optional, for vinaigrette)
- Salt and freshly ground black pepper to taste (for vinaigrette)
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add gluten-free pasta and cook to al dente time on package.
- Drain the pasta and rinse under cold water.
- Toss drained pasta with 1 tbsp olive oil.
- Whisk together vinaigrette ingredients until emulsified.
- Chop vegetables and herbs while pasta cools.
- Combine pasta, tomatoes, cucumber, bell pepper, red onion, olives, mozzarella, and parsley in a large bowl.
- Pour dressing over salad and toss gently.
- Chill for at least 30 minutes to let flavors meld.
Notes
For a creamier salad, stir in mayonnaise or yogurt. Best eaten within 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian