Gluten Free Italian Pasta Salad
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!
Servings: 10 people
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
Calories: 542kcal | Carbohydrates: 55g | Protein: 16g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 31mg | Sodium: 867mg | Potassium: 212mg | Fiber: 3g | Sugar: 2g | Vitamin A: 593IU | Vitamin C: 22mg | Calcium: 185mg | Iron: 2mg