Crisp cucumber, juicy cherry tomatoes, and briny Kalamata olives tumble through this cold pasta salad, all tied together with a punchy red wine vinaigrette loaded with Dijon, oregano, and a hit of garlic. Thin strips of salami bring a salty, savory edge, while torn basil and a sprinkle of red pepper flakes keep every forkful bright and fresh. The whole thing chills in the fridge so the pasta really soaks up that tangy dressing, making it an easy make-ahead dish for picnics, potlucks, or a lazy summer lunch. It's a satisfying, flavor-packed option that fits neatly into a gluten free spread without skipping any of the crunch or brightness that makes a great pasta salad.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more ā6 servings
Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente, tender with a slight resistance at the center. Drain through a colander, then toss immediately with 1 tbsp olive oil to prevent sticking. Spread on a sheet pan or leave in the colander to cool to room temperature, about 15 minutes.
While the pasta cools, whisk together the red wine vinegar, 2/3 cup olive oil, Dijon mustard, dried oregano, garlic powder, salt, black pepper, and crushed red pepper flakes (if using) in a small bowl until the dressing is emulsified and slightly thickened.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
