Go Back

Gluten-free Italian Pasta Salad

Gluten-free pasta salad with salami, mozzarella, and crisp vegetables tossed in Italian dressing for a bright Italian-American side. GF pasta is cooked, rinsed cold, then chilled so the flavors meld without turning mushy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Gluten-free pasta salad
  • 1 lb gluten-free pasta (rotini or penne) Choose a gluten-free pasta blend that cooks to al dente for best bite.
  • 8 oz salami, cubed
  • 8 oz mozzarella cheese, cubed
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 0.5 cup black olives, sliced
  • 0.5 cup red onion, diced
  • 1 cup gluten-free Italian dressing Use certified gluten-free dressing for celiac-friendly results.
  • 0.25 cup Parmesan cheese, grated
  • 1 tsp Italian seasoning
  • 0.25 Salt and pepper to taste Add gradually; amounts vary by preference and dressing saltiness.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the gluten-free pasta according to package directions (it may take longer than regular pasta), then drain it well.
  2. Rinse the drained pasta with cold water to stop cooking and help it stay firm, then drain again so it doesn’t dilute the dressing.
Assemble the salad
  1. Add the pasta, salami, mozzarella, tomatoes, cucumber, olives, and red onion to a large bowl.
  2. Pour in the gluten-free Italian dressing, then add Parmesan cheese and Italian seasoning.
  3. Toss until evenly coated, with the vegetables and cheese distributed throughout.
  4. Season with salt and pepper to taste, then toss once more to blend the seasoning throughout.
Chill and serve
  1. Refrigerate the pasta salad for at least 2 hours so the flavors meld and the texture firms up.
  2. Toss again before serving and adjust with a little more gluten-free Italian dressing if needed.

Notes

Pro tip: rinse the pasta until fully cold and drain well so it won’t water down the dressing during chilling. Refrigerate in a covered container for 3-4 days; it may soften slightly over time. Freezing isn’t recommended for best texture. Dietary swap: use dairy-free mozzarella and Parmesan-style plant cheese if you need a dairy-free option (still keep the dressing certified gluten-free).