Gluten-Free Italian Pasta Salad Recipe

Introduction

This Gluten-free Italian Pasta Salad is a vibrant and flavorful dish perfect for warm-weather meals or potlucks. Packed with fresh vegetables, savory meats, and a tangy Italian dressing, it’s a refreshing twist on a classic pasta salad that everyone can enjoy.

Ingredients

• 12 ounces gluten-free pasta (we love Banza pasta, cooked and cooled)
• 2 large roma tomatoes (finely diced, about 1 cup) or 6 ounces cherry or grape tomatoes, halved
• 1 medium cucumber (finely chopped, about 1 1/2 to 2 cups)
• 1 medium green bell pepper (stem and seeds removed, finely chopped, about 1 cup)
• 0.5 ounces fresh basil (finely chopped, about 8-10 leaves)
• 2.25 ounces black sliced olives
• 1/2 medium red onion (finely chopped or thinly sliced, about 1 cup)
• 1 cup jarred sliced peperoncini (chopped)
• 1/2 pound pepperoni (finely chopped)
• 1/2 pound deli ham (finely chopped)
• 1/2 cup or more Italian dressing (see below for an easy homemade recipe)

Instructions

1. Step 1: Cook the gluten-free pasta according to the package instructions. Once cooked, drain and set aside to cool completely.
2. Step 2: While the pasta is cooking, finely chop all the vegetables and meats as described. Combine the roma tomatoes, cucumber, green bell pepper, fresh basil, black olives, red onion, peperoncini, pepperoni, and ham in a large bowl.
3. Step 3: Prepare the Italian dressing if you’re making it from scratch.
4. Step 4: Once the pasta has cooled, add it to the large bowl with the chopped ingredients. Pour in the Italian dressing and stir gently until everything is well combined. Taste and add more dressing if desired for extra flavor.
5. Step 5: Cover the salad and keep it chilled in the refrigerator until ready to serve. This enhances the flavors and keeps it fresh.

Tips & Variations

• For extra freshness, add chopped fresh parsley or a squeeze of lemon juice before serving.
• Substitute the pepperoni and ham for grilled chicken or salami for different protein options.
• If you prefer a vegetarian version, omit the meats and add extra olives or artichoke hearts.
• Make the salad a day ahead to let the flavors meld, but toss it well before serving.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to one week. To keep it tasting its best, stir the salad before serving. If the salad thickens or dries out, add a little extra Italian dressing or a splash of olive oil to refresh it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of gluten-free pasta?

Yes, you can use any gluten-free pasta you prefer. Just be sure to cook it according to the package directions and cool it completely to avoid clumping.

How long should I let the salad chill before serving?

For the best flavor, chill the pasta salad for at least one hour, or preferably overnight. This allows the ingredients to meld wonderfully.

Gluten-Free Italian Pasta Salad Recipe

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★★★★★

4.8 from 71 reviews

• Author: Naomi
• Total Time: 25 minutes
• Yield: 6–8 servings 1x
• Diet: Gluten Free

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Description

This Gluten-free Italian Pasta Salad is a colorful, flavorful dish perfect for warm-weather meals or potlucks. Featuring Banza gluten-free pasta, fresh vegetables, classic Italian meats, olives, and a zesty homemade Italian dressing, this salad is both satisfying and allergy-friendly. It’s easy to prepare and holds up well in the fridge, making it great for make-ahead lunches or gatherings.

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Ingredients

Scale 1x2x3x

Pasta

• 12 ounces gluten-free pasta (we love Banza pasta, cooked and cooled)

Vegetables and Herbs

• 2 large roma tomatoes, finely diced (about 1 cup diced) or 6 oz cherry or grape tomatoes, halved
• 1 medium cucumber, finely chopped (about 1 1/2 – 2 cups)
• 1 medium green bell pepper, stem and seeds removed and finely chopped (about 1 cup)
• 0.5 ounces fresh basil, finely chopped (about 8–10 leaves)
• 2.25 ounces black sliced olives
• 1/2 medium red onion, finely chopped or thinly sliced (about 1 cup)
• 1 cup jarred sliced peperoncini, chopped

Meats

• 1/2 pound pepperoni, finely chopped
• 1/2 pound deli ham, finely chopped

Dressing

• 1/2 cup+ Italian dressing (store-bought or homemade—refer to recipe notes)

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Instructions

1. Cook Pasta: Cook the gluten-free pasta according to the package instructions until al dente. Drain and rinse under cold water to cool.
2. Prepare Vegetables and Meats: While the pasta cooks, finely dice or chop the roma tomatoes, cucumber, green bell pepper, fresh basil leaves, black olives, red onion, and peperoncini. Finely chop the pepperoni and deli ham. Combine all these ingredients in a large mixing bowl.
3. Make or Prepare Dressing: If using a homemade Italian dressing, prepare it now (ingredients may include olive oil, vinegar, herbs, and spices). Otherwise, have your store-bought Italian dressing ready.
4. Combine Salad: Once the pasta is fully cooked and cooled, add it to the large bowl with chopped vegetables and meats. Pour in the Italian dressing and stir thoroughly to combine all ingredients evenly. Taste and add more dressing if needed.
5. Chill and Serve: Refrigerate the pasta salad until cold before serving. This pasta salad stores well for up to one week in the fridge, making it perfect for meal prep or entertaining.

Notes

• Use gluten-free pasta such as Banza to keep this recipe entirely gluten-free.
• For the meats, you can substitute with your favorite Italian-style deli meats or omit for a vegetarian version.
• The homemade Italian dressing can be customized with extra garlic, herbs, or lemon juice for added flavor.
• Chopping vegetables small helps the salad stay well-mixed and flavorful in every bite.
• This pasta salad is best served cold and can be made a day ahead to allow flavors to meld.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Italian

Keywords: gluten-free pasta salad, Italian pasta salad, gluten-free Italian salad, Banza pasta salad, easy gluten-free salad, Italian deli meat salad