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Gluten Free Italian Pasta Salad with Homemade Dressing

This Italian Pasta Salad is the perfect side dish. It is so flavorful but also light and refreshing. The pepperoni has a bit of spice, the basil and tomatoes are so fresh, the mozzarella is creamy and the dressing adds just the right amount of tang. Bring this to any get-together and it is sure to be a hit!

Italian pasta salad with spiral pasta, halved grape tomatoes, diced pepperoni and fresh basil leaves on the top. It is in a white serving bowl with wooden salad spoons on the side

What You Need:

  • Gluten Free Pasta – our favorite brand is Jovial
  • Grape or Cherry Tomatoes – I like to use heirloom for the beautiful colors
  • Fresh Basil
  • Mozzarella Balls – bocacinni
  • Dried Pepperoni – I used uncured dried pepperoni for this recipe, it has such great flavor and texture but you can also use regular pepperoni or salami and chop it up – make sure you use a brand that is gluten free
  • Italian Dressing
side view of homemade Italian dressing in a glass measuring jar. you can see the flecks of seasonings throughout the dressing. there is a gold fork sitting in the dressing

Let’s Make Italian Pasta Salad:

  1. The first step is to cook your pasta, drain and set aside to cool
  2. While the pasta is cooking, we can make the dressing and prep the other ingredients
  3. To make the dressing, add the oil, vinegar, mustard, lemon juice and seasonings to a glass jar and whisk to fully combine. You can also use a glass jar with a lid and shake to combine
  4. Add the cooked and cooled pasta to a large salad bowl and pour in half of the dressing. Toss to coat the pasta
  5. Add in the halved tomatoes, chopped pepperoni, mozzarella balls, fresh basil and toss again. Add more dressing as desired and top with fresh cracked pepper
  6. For best flavor, let sit in the fridge for at least 30 minutes before serving
Ingredients for Italian pasta salad arranged in a white serving bowl - cooked gluten free pasta,

Recipe Tips:

  • Type of pasta – if you are using gluten free pasta, use a heartier one (like a brown rice one) so that it holds up well in the dressing. I wouldn’t recommend a chickpea or lentil pasta unless eating right away
  • The oil in the dressing will solidify a little bit after sitting in the fridge overnight. Just let it sit out on the counter for a bit to come to room temp and toss the pasta again
  • You can use regular pasta if you do not need this recipe to be gluten free
  • I used uncured dried pepperoni for this recipe, it has such great flavor and texture but you can also use regular pepperoni or salami and chop it up – make sure you use a brand that is gluten free
  • I use all of the dressing when I make this pasta salad, but feel free to use less if you prefer. Just store the remaining dressing in the fridge in an airtight container
  • If you are in a pinch, you can use a cup of your favorite store bought Italian dressing as well

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Gluten Free Italian Pasta Salad with Homemade Dressing

Sara
This Italian Pasta Salad is the perfect summer dish. Spicy pepperoni, fresh tomatoes and basil, and creamy mozzarella all tossed with homemade dressing.
5 from 2 votes
Prep Time 20 mins
Chill Time 30 mins
Total Time 50 mins
Course Lunch, Salad
Cuisine American, Italian
Servings 8 servings
Calories 519 kcal

Ingredients
  

  • 12 oz Gluten Free Pasta
  • 1 pint Grape Tomatoes halved
  • 1 cup Dried Pepperoni chopped
  • 1 cup Mozzerella Balls halved
  • 1/4 cup Fresh Basil cut into ribbons

Dressing

  • 3/4 cup Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Dried Parsley
  • 1 tsp Garlic Powder
  • 1/4 tsp Pepper Flakes
  • 1/2 tsp Onion Powder
  • 1 Tbls Dijon Mustard
  • 1 Tbls Lemon Juice
  • 1 tsp Salt
  • 2 Tbls Honey

Instructions
 

  • The first step is to cook your pasta, drain and set aside to cool (cook accoring to package directions)
  • To make the dressing, add the oil, vinegar, mustard, lemon juice and seasonings to a glass jar and whisk to fully combine (You can also use a glass jar with a lid and shake to combine)
  • Add the cooked and cooled pasta to a large salad bowl and pour in half of the dressing
    Toss to coat the pasta
  • Add in the halved tomatoes, chopped pepperoni, mozzarella balls, fresh basil and toss again
    Add more dressing as desired and top with fresh cracked pepper
    For best flavor, let sit in the fridge for at least 30 minutes before serving

Notes

  • Type of pasta – if you are using gluten free pasta, use a heartier one (like a brown rice one) so that it holds up well in the dressing. I wouldn’t recommend a chickpea or lentil pasta unless eating right away
  • The oil in the dressing will solidify a little bit after sitting in the fridge overnight. Just let it sit out on the counter for a bit to come to room temp and toss the pasta again
  • You can use regular pasta if you do not need this recipe to be gluten free
  • I used uncured dried pepperoni for this recipe, it has such great flavor and texture but you can also use regular pepperoni or salami and chop it up – make sure you use a brand that is gluten free
  • I use all of the dressing when I make this pasta salad, but feel free to use less if you prefer. Just store the remaining dressing in the fridge in an airtight container
  • If you are in a pinch, you can use a cup of your favorite store bought Italian dressing as well

Nutrition

Calories: 519kcalCarbohydrates: 49gProtein: 12gFat: 31gSaturated Fat: 7gTrans Fat: 1gCholesterol: 26mgSodium: 685mgPotassium: 216mgFiber: 2gSugar: 6gVitamin A: 652IUVitamin C: 9mgCalcium: 91mgIron: 2mg
Keyword gluten free, pasta, salad
Tried this recipe?Mention @thebetteredblondie

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