Best Gluten Free Pasta Salad
This easy gluten free pasta salad is made with a wide range of vegetables, gluten free pasta, and a delicious and creamy dressing. It is gluten free, healthy, and can be modified to be dairy free and vegan as well.*To make vegan, omit the cheeses and use a vegan mayonnaise!*
Servings 8
Calories 453kcal
Ingredients
Pasta Salad
- 1 pound gluten free pasta cooked until al-dente
- ½ cup dill pickles finely chopped
- 1 ½ cups cherry tomatoes cut in half
- 1 bell pepper finely chopped
- ½ cup green olives finely chopped
- ¼ cup shredded parmesan cheese lightly packed
- 8 ounces fresh Mozzarella pearls see notes
- 3 tablespoons banana peppers finely chopped
- 3 Persian cucumbers finely diced
- ¼ cup green onions finely chopped
- ¼ cup fresh basil chopped
- ¼ cup fresh parsley chopped, for garnish
- salt and pepper to taste
Creamy Dressing
- ½ cup homemade paleo mayonnaise
- 2 tablespoons red wine vinegar
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- 2 tablespoons avocado oil or extra virgin olive oil
- 1 tablespoon honey
Instructions
- Bring water to a rolling boil, and cook pasta according to the box instructions for al dente.
- After draining the pasta completely, rinse pasta with cold water.
- Add pasta to a large mixing bowl and stir in the add-ins.
- In a small bowl, add all of the dressing ingredients and stir until fully combined.
- Add the dressing to pasta and stir until fully coated.
- Taste for additional dressing if you'd like. Add salt and pepper, to taste. Garnish with fresh chopped parsley. Enjoy.
- Store leftovers in an air-tight container in the refrigerator for up to 3 days.
Notes
- Gluten free pastas: My favorite gluten free pasta brands are: Jovial, DelAllo, Tinkyada & Trader Joe's.
- Mozzarella pearls: I love the BelGioioso fresh mozzarella cheese pearls.
Nutrition
Calories: 453kcal | Carbohydrates: 49g | Protein: 14g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 555mg | Potassium: 201mg | Fiber: 2g | Sugar: 5g | Calcium: 205mg
