Pasta Salad with Italian Dressing
This gluten free Pasta Salad with Italian Dressing is made with gluten free rotini pasta, mozzarella cheese, artichokes, roasted red peppers, onions, chickpeas, cucumbers, and cherry tomatoes. It’s the perfect Italian pasta salad you’ll want to bring to every summer party.
Equipment
- Large pot
- Sharp knife
- Cutting board
- large bowl
Ingredients
Italian Salad Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup red or white wine vinegar
- 2 teaspoons dijon mustard
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes optional
- 1-3 teaspoons melted honey
For the pasta salad
- 1 12-ounce box gluten free fusilli or rotini pasta
- 1 15-ounce can of artichoke hearts drained and chopped into bite sized pieces
- 1 12-ounce jar of roasted red peppers cut into bite sized pieces
- 1 15-ounce jar pepperoncini rings drained
- 1 15.5-ounce can of chickpeas (garbanzo beans) drained and rinsed
- 2 cups cherry tomatoes halved
- 5-6 baby cucumber cut into thick slices and then halved
- 1 cup chopped red onion
- 2 cups cubed whole milk mozzarella cheese
- 1/2 cup grated parmesan cheese
Instructions
- Start by making the Italian salad dressing. Place the olive oil, vinegar, garlic cloves, salt, pepper, Italian seasoning, and melted honey into a mason jar. Give it a few good shakes to mix and set aside. You can also whisk all of the ingredients in a bowl.
- Cook the gluten free pasta thoroughly. Drain and rinse under cold water and set aside to cool.
- Prep the rest of the ingredients.
- Add the cooled pasta, artichoke hearts, roasted red peppers, pepperoncini rings, chickpeas, mozzarella, cherry tomatoes, cucumber, and onion in a large mixing bowl.
- Give the ingredients a gentle stir to mix.
- Pour the salad dressing and grated parmesan cheese over the ingredients and stir gently until everything is coated.
- Give it a taste for salt and pepper.
- Serve chilled or at room temperature.
Notes
- Don't worry about using more or less of an ingredient. This pasta salad recipe is very forgiving.
- Assemble the ingredients, cover, and refrigerate for 1-2 days ahead of time. On serving day, toss with the dressing an hour or so beforehand.
- You can mix the dressing into the salad ingredients the night before; I recommend mixing in half when you put the salad together and then the other half right before serving.
- Store leftovers in an airtight container in the fridge for five days.
Nutrition
Serving: 1gCalories: 186kcalCarbohydrates: 8gProtein: 7gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 18mgSodium: 256mgPotassium: 286mgFiber: 1gSugar: 4gVitamin A: 431IUVitamin C: 10mgCalcium: 159mgIron: 1mg
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