Description
This vibrant and zesty gluten-free Italian pasta salad is bursting with fresh flavors and perfectly textured pasta. It’s an easy-to-make, crowd-pleasing dish perfect for any gathering.
Ingredients
- 1 lb gluten-free rotini or fusilli pasta
- 1 pint cherry tomatoes, halved
- 1 large cucumber, diced
- 1/2 red onion, thinly sliced
- 1 green bell pepper, diced
- 1/2 cup sliced black olives
- 1/2 cup cubed fresh mozzarella or provolone cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh oregano, chopped (or 2 tsp dried)
- For the Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of red pepper flakes (optional)
Instructions
- 1. Cook Pasta: Cook gluten-free pasta according to package directions in heavily salted water until al dente. Drain immediately and rinse thoroughly with cold water to stop cooking. Let drain well.
- 2. Prepare Vegetables & Dressing: While pasta cools, chop all vegetables uniformly. In a large bowl, whisk together all dressing ingredients until combined.
- 3. Combine: In a very large bowl, combine the cooled pasta, chopped vegetables, cheese, fresh parsley, and oregano.
- 4. Dress & Chill: Pour the dressing over the pasta mixture and toss gently until everything is evenly coated. Cover and refrigerate for at least 2-4 hours before serving to allow flavors to meld.
- Prep Time: 20 mins
- Cook Time: 10 mins