Go Back

Gluten-Free Italian Pasta Salad (Dairy-Free)

A refreshing, gluten-free, and dairy-free Italian pasta salad tossed in a tangy homemade vinaigrette with fresh crisp vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Produce
  • 12 oz gluten-free rotini pasta
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red bell pepper diced
  • 1/2 cup green bell pepper diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh parsley chopped
  • 1/4 cup black olives sliced
Dressing
  • 1/3 cup extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 clove garlic minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • Whisk

Method
 

Steps
  1. Bring a large pot of salted water to a boil.
  2. Cook the gluten-free rotini until al dente, approximately 8-10 minutes.
  3. Drain pasta and rinse thoroughly under cold water to stop the cooking process.
  4. Prepare the vegetables by dicing the cucumber, peppers, and onion, and halving the tomatoes.
  5. Whisk together olive oil, vinegar, Dijon mustard, garlic, Italian seasoning, salt, and pepper in a small bowl.
  6. Combine the cooled pasta, vegetables, olives, and half of the herbs in a large bowl.
  7. Pour the dressing over the salad and toss to coat evenly.
  8. Refrigerate for at least 30 minutes to allow flavors to meld.
  9. Garnish with remaining fresh herbs before serving.

Notes

Store in an airtight container in the fridge for up to 4-5 days. Best served cold.