Go Back
–+ servings
Print

Gluten Free Italian Pasta Salad with Homemade Dressing

This Italian Pasta Salad is the perfect summer dish. Spicy pepperoni, fresh tomatoes and basil, and creamy mozzarella all tossed with homemade dressing.
Course Lunch, Salad
Cuisine American, Italian
Keyword gluten free, pasta, salad
Prep Time 20 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 519kcal
Author Sara

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: 519kcal | Carbohydrates: 49g | Protein: 12g | Fat: 31g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 685mg | Potassium: 216mg | Fiber: 2g | Sugar: 6g | Vitamin A: 652IU | Vitamin C: 9mg | Calcium: 91mg | Iron: 2mg