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This gluten free pasta salad is inspired by all the best parts of an Italian deli salad, with salami, mozzarella, olives, pepperoncinis, roasted red peppers, and a bright homemade gluten-free Italian dressing. It’s easy to make ahead, travels well for cookouts, and stays flavorful thanks to tender Jovial fusilli and a tangy vinaigrette!
Why You’ll Love This Gluten-Free Pasta Salad Recipe
If you've ever had gluten-free pasta salad turn dry or crumbly after chilling, this one is different! The homemade dressing clings to every bite of pasta really well, while the veggies, salami, mozzarella, and parmesan add the best mix of crunch, creaminess, and savory Italian flavor.
I love making this for summer gatherings because it can be prepped ahead and doesn't use mayo. The pepperoncinis, roasted red peppers, olives, and salami give it that Italian deli-style flavor, and it's easy to bulk up with grilled chicken for lunch. If you’re anything like me, you can never have too many make-ahead lunch options. My healthy tuna pasta salad or buffalo tuna pasta salad are two more protein-packed favorites that’re easy to prep and perfect for busy weeks!
Ingredients You’ll Need
- Jovial Foods Gluten Free Fusilli Pasta: The spiral shape grabs onto the dressing, herbs, and parmesan. Jovial brown rice pasta holds its texture especially well once chilled. Any short-cut gluten-free pasta will work here! I do not recommend using cassava pasta for this recipe.
- Mozzarella cheese pearls: Creamy, mild, and easy to distribute throughout the salad.
- Applegate salami: Adds the savory, Italian deli-style flavor that makes this salad feel substantial.
- Cucumber: Adds a fresh crunch that keeps the salad from feeling too heavy.
- Cherry tomatoes: I love the pop of sweetness they add!
- Green bell pepper: Adds color and a crisp texture.
- Pepperoncinis: Tangy, slightly spicy, and one of the ingredients that gives this salad its signature Italian flavor.
- Marinated roasted red bell peppers: Softer and sweeter than fresh peppers, with extra depth from the marinade.
- Pitted black olives: Salty and briny, which helps balance the fresh vegetables.
- Red onion: Adds sharpness and crunch. Finely dicing it helps keep the flavor balanced.
- Fresh chopped parsley: Adds freshness and a little color right at the end.
- Grated parmesan cheese: Adds a salty, nutty finish.
Italian Dressing
- Extra virgin olive oil: The base of the homemade gluten-free Italian dressing.
- Red wine vinegar: Provides the classic tang found in Italian pasta salads.
- Juice from 1 lemon: Adds freshness and keeps the dressing vibrant.
- Onion powder: Adds savory flavor throughout the dressing.
- Garlic powder: Gives the dressing a gentle garlic flavor without overpowering the salad.
- Italian seasoning: Brings together the familiar herb flavors found in Italian dressing.
- Salt & black pepper: Essential for balancing the dressing.
- Maple syrup: Softens the acidity and rounds out the flavors.
Recipe Variations
- If you can’t find fusilli, another sturdy gluten-free pasta shape like rotini or penne will work well. I prefer shapes with ridges or curves because they hold onto the dressing better than smoother pasta varieties!
- If you aren’t gluten-free, fusilli, rotini, or penne work great here, too! Cook according to the package directions, then rinse with cold water before assembling the salad.
- For a dairy-free version, leave out the mozzarella pearls and parmesan. You’ll still get plenty of flavor from the dressing, olives, pepperoncinis, and salami.
- Want a little extra protein? Grilled chicken or chopped up deli turley is delicious in this!
- If you love the Italian deli flavors in this pasta salad, be sure to try my chopped Italian grinder salad. For another fresh summer side dish, my Greek orzo salad has a similar combination of crisp vegetables and bright flavors!
How to Make Gluten Free Pasta Salad
Step 1: Combine the dressing ingredients in a bowl and whisk well to combine. The dressing should look smooth and slightly creamy once everything is incorporated. You can make this up to 2 days ahead of time and store it in the fridge.
Step 2: Cook the pasta according to package directions and drain. Once cooked, rinse with cold water until the pasta is completely cool. Drain well and transfer it to a large bowl.
Step 3: Add the remaining ingredients into the bowl and toss. Pour the dressing over top and toss everything to combine. Make sure the pasta, vegetables, cheese, salami, and dressing are evenly distributed throughout the salad before serving. Enjoy!
Expert Tips
- Use a sturdy gluten-free pasta like Jovial fusilli. The twists catch the dressing, parmesan, and herbs, which helps every bite stay flavorful.
- Don’t undercook the pasta. Gluten-free pasta firms up in the fridge, so cooking it until fully tender will give you the best texture the next day.
- Drain the pasta thoroughly after rinsing. Excess water can dilute the dressing and dull the flavors.
- If you’re making this ahead, reserve a little dressing to toss with the salad before serving. For the best flavor, chill the salad for at least 30 minutes before serving.
If you’re a pasta salad fan, my chicken caesar pasta salad is another hearty, make-ahead option that’s perfect for lunches and dinners. And for summer cookouts, I always come back to my high protein street corn pasta salad.
Storage & Make-Ahead Tips
- Since the salad contains both cheese and salami, keep it chilled until serving time and avoid leaving it out for extended periods on hot days.
- This gluten-free Italian pasta salad is a great recipe to prepare ahead. You can whisk together the dressing up to 2 days before serving and store it in the fridge until you’re ready to assemble everything.
- Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will soak up some of the dressing as it sits, so I always give leftovers a quick stir before serving.
Recipe FAQs
I usually reach for Jovial gluten-free brown rice fusilli because it holds its texture well after chilling and has a flavor that’s very similar to traditional pasta! Any sturdy short-cut gluten-free pasta can work, but fusilli and rotini tend to hold dressing especially well.
Yes! Since this is a cold pasta salad, rinsing the pasta stops the cooking process and cools it down quickly so it doesn’t continue softening while you prepare the other ingredients.
Cook the pasta until fully tender, since it firms up as it chills. I also like to reserve a little dressing and toss it with the salad before serving if it’s been sitting in the fridge.
More Hearty Summer Salad Recipes
Healthy Chicken Salad with Grapes
High Protein Easy Buffalo Tuna Salad
Deviled Egg Whole30 Potato Salad
Easy High Protein Feta Chicken Salad
Gluten Free Italian Pasta Salad
Equipment
Ingredients
- 24 oz Jovial Foods Gluten Free Fusilli Pasta, 2 boxes. Or use pasta of choice!
- 8 oz mozzarella cheese pearls
- 4 oz Applegate salami, cut into pieces
- 1 cucumber, cut into ¼ moons
- 1 cup cherry tomatoes, halved
- ½ green bell pepper, chopped
- ½ cup pepperoncinis, chopped
- ⅓ cup marinated roasted red bell peppers, chopped
- ½ cup pitted black olives, sliced
- ½ red onion, diced
- 2 tbsp fresh chopped parsley
- ½ cup grated parmesan cheese
Italian Dressing
- ¾ cup extra virgin olive oil
- ¼ cup red wine vinegar
- juice from 1 lemon
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp Italian seasoning
- 1 tsp salt
- ½ tsp pepper
- 1 tsp maple syrup
Instructions
- Combine the dressing ingredients in a bowl and whisk well to combine. You can make this up to 2 days ahead of time and store in the fridge.
- Cook the pasta according to package directions and drain. Rinse with cold water to cool and add to a large bowl.
- Add the remaining ingredients into the bowl and toss. Pour the dressing over top and toss everything to combine. Enjoy!
Notes
- Use a sturdy gluten-free pasta like Jovial fusilli. The twists catch the dressing, parmesan, and herbs, which helps every bite stay flavorful.
- Don’t undercook the pasta. Gluten-free pasta firms up in the fridge, so cooking it until fully tender will give you the best texture the next day.
- Drain the pasta thoroughly after rinsing. Excess water can dilute the dressing and dull the flavors.
- If you’re making this ahead, reserve a little dressing to toss with the salad before serving. For the best flavor, chill the salad for at least 30 minutes before serving.
- This gluten-free Italian pasta salad is a great recipe to prepare ahead. You can whisk together the dressing up to 2 days before serving and store it in the fridge until you’re ready to assemble everything.
- Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will soak up some of the dressing as it sits, so I always give leftovers a quick stir before serving.
- Since the salad contains both cheese and salami, keep it chilled until serving time and avoid leaving it out for extended periods on hot days.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
