Learn how to make the best gluten-free pasta salad with this easy and flavorful recipe! With these expert tips you will learn how to prevent mushy gluten-free pasta, the ideal way to store and serve, along with a richly flavorful recipe for Italian pasta salad with parmesan dressing and delicious add-ins, like tomatoes, artichoke hearts, olives, salami, and mozzarella. This unique and flavorful cold pasta salad is guaranteed to be devoured quickly at BBQs and potlucks!
Bring a large pot of water to a boil and leave water unsalted. Boil pasta to just al dente, according to package directions. Drain pasta and rinse with cold water to stop cooking.
12 ounce gluten-free rotini or penne pasta
In a large bowl combine cooked pasta, chickpeas, artichoke hearts, mozzarella, salami, olives, tomatoes, onion, sun dried tomatoes, and parsley. Set aside.
15 ounce can chickpeas, 12 ounce marinated artichoke hearts, 8 ounce fresh mozzarella, 1 cup thick cut salami or summer sausage, ½ cup black or Kalamata olives, 1 pint grape tomatoes, ½ small red onion, 8 Italian sun dried tomatoes in oil, ½ cup fresh Italian parsley
In a pint-sized jar add all dressing ingredients. Shake vigorously to combine.
¼ cup Italian sun dried tomatoes in oil, ¼ cup olive oil, ¼ cup red wine vinegar, ½ cup grated parmesan cheese, 2 teaspoons dried oregano, 2 teaspoons dried basil, 2 teaspoons sugar, 1 teaspoon dijon mustard, ½ teaspoon garlic powder, ¾ teaspoon salt, ¼ teaspoon pepper
Pour dressing over pasta salad ingredients. Gently stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours to let flavors marinate. Set out 30-45 minutes before serving to take chill off and soften pasta.
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Notes
Dairy-Free Modification
Making a dairy-free gluten-free pasta salad is very simple. All you need to do is eliminate the fresh mozzarella, or use a dairy-free cheese alternative. When making the homemade Italian dressing, skip the Parmesan cheese, or replace it with 2 tablespoons nutritional yeast.