Friends, I do not even know how to talk about this recipe. We enjoy it so much and for so many different occasions, I don’t even know how to scale our love for it into one readable blog post. Like, how much time do you have? Not that much, Morgan. Message received, readers, message received.
So let me hit the highlights. Gluten-Free Italian Pasta Salad tastes like hopes and dreams and pizza. It pairs well with picnics, day trips, and family events where everyone has to bring a dish. It’s filling but not heavy, and it’s easy to modify if there are additional flavors you’d like to add.
Aside from being awesome, Gluten-Free Italian Pasta Salad is:
- Gluten-free (as per the name)
- Dairy-free
- Soy-free (read labels of pasta, salami, black olives, and spices to make sure)
Honestly, this salad has been a favorite-find of a recipe in our kitchen. And we think your tastebuds will love it, too!
Gluten-Free Italian Pasta Salad ingredients
I err on the side of more mix-ins rather than fewer because everyone in our family likes a full-flavored bite.
- Gluten-free pasta, cooked according to package instructions
- One batch of Homemade Italian Salad Dressing (think olive oil, fresh garlic, salt, pepper, and dried herbs, including oregano, parsley flakes, and basil)
- Mini salamis
- Black olives
- Grape tomatoes
- Red onion
- Cucumber
We like to double the amount of mini salamis, black olives, and red onion. If you’re #same, then load up! Except for the dressing. I stick with one cup because I don’t want the salad to be mushy.
Tips to make your own Gluten-Free Italian Pasta Salad recipe
This is a super-easy gluten-free pasta salad to create, and it makes enough to share!
- Prepare the pasta according to package instructions. This step seems obvious, but it’s important. Gluten-free pasta has a tendency to cook differently than regular pasta. It can go from firm to mush in what feels like a matter of seconds. DO WHATEVER THE BOX SAYS. 🙂
- Rinse the pasta under cold water when it’s done cooking. This will stop the cooking process and prevent the hot pasta from heating the other ingredients.
- Cut the tomatoes, cucumbers, and salamis into small, bite-sized pieces. This will make it easier to get lots of flavors in a single bite!
- Switch up your pastas. While we normally use rotini pasta, you could also use elbow or penne pasta.
Recipe bases
This recipe includes two additional recipes already on the blog! So not only can you use them in these recipes but you can also use them in a variety of other recipes, too!
If you are bonkers for this recipe as much as I am, then you might also enjoy these flavors:
- Italian Crunchy Cauliflower Salad
- Italian Shrimp Scampi Zoodle Bowl
- Mediterranean Zucchini Noodle Pasta
Gluten-Free Italian Pasta Salad
This Gluten-Free Italian Pasta Salad tastes just like pizza and is so scrumptious we doubt you’ll have leftovers! Gluten-free pasta and salami match with tomatoes, cucumbers, and black olives and are then drizzled with an Italian salad dressing. The result is nothing short of divine. This pasta salad can easily stand in as a side dish or main course. {Gluten-Free}
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 6 cups 1x
- Category: Salads and Dressings
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 1 package gluten-free pasta, cooked according to package instructions
- 1 batch Homemade Italian Salad Dressing
- 4 ounces mini salami, sliced or quartered
- 1 can black olives, sliced
- 1 pint grape tomatoes, sliced
- 1/2 cup red onion, diced
- 1 cup cucumber, quartered or diced into eighths
Instructions
- Prepare one box of pasta according to package instructions. While the pasta is cooking, prepare one batch of Homemade Italian Salad Dressing. Set it aside. Then slice the olives and grapes and dice the red onion and cucumber.
- When the pasta is done cooking, rinse it under cold water and drain the water. Transfer pasta to a mixing bowl and stir in the toppings. Then add about 2/3 cup dressing and stir until evenly mixed. Taste test and decide if you want more. If yes, add the remaining dressing.
- Keep refrigerated and eat within about 1-2 days.
Notes
Since first posting this recipe, we have made several changes. The original recipe is still posted above. Changes are listed below:
- 8 ounces mini salamis, sliced or quartered
- 2 cans black olives, sliced
- 2 pints tomatoes, sliced
- 1 whole red or white onion, thinly diced
- 1 cucumber, thinly diced
PS – We like Applegate Uncured Genoa Mini Salami (not a paid mention, just a really tasty product)
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