Gluten-Free Pasta Salad

Side Dish

This vibrant gluten-free pasta salad is the perfect side dish for any occasion! With colorful veggies like cucumber, cherry tomatoes, and bell pepper, plus briny kalamata olives and creamy feta, it’s bursting with fresh flavor. Tossed in gluten-free Italian dressing and chilled to let the flavors meld, it’s a refreshing and satisfying side dish.

Reviews

Ingredients

12 ounces gluten-free rotini or penne pasta
1 cup chopped cucumber (I peel mine)
1 cup cherry tomatoes, halved
1/2 cup chopped red onion (omit for low FODMAP)
1/2 cup chopped bell pepper
1/4 cup chopped fresh basil (optional)
1/4 cup feta cheese (omit for dairy free)
1/4 cup kalamata olives, pitted
1/2 cup gluten-free Italian dressing (store-bought or homemade)

Menu info

Directions

Step 1

Cook Pasta: Cook the gluten-free pasta according to package directions. Drain and rinse with cold water to stop the cooking process.

Step 2

Combine Ingredients: In a large bowl, combine the cooked pasta, cucumber, tomatoes, red onion, bell pepper, olives, and basil (if using).

Step 3

Add Dressing: Pour the gluten-free Italian dressing over the pasta mixture and toss to coat evenly.

Step 4

Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Step 5

Serve: Sprinkle with Feta cheese before serving.

Tips & Variations

Add protein: Include cooked chicken, grilled shrimp, or cubed salami for extra protein.
Veggie Boost: Add chopped artichoke hearts or roasted red peppers.
Spice it up: Add a pinch of red pepper flakes to the dressing for a bit of heat.
Make Ahead: This pasta salad can be made up to 2 days in advance.

Homemade Gluten-Free Italian Dressing (Optional)

1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste

Combine all ingredients in a jar with a tight-fitting lid and shake well.

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