Eggless Gluten Free Italian Pasta Salad
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Learn more āIngredients
6 servings
For the salad
- 12 oz gluten free rotini pasta
- 1 tbsp olive oil
- 4 oz salami, sliced into thin half-moons
- 1 cup cherry tomatoes, halved
- 1 cup jarred roasted red peppers, drained and roughly chopped
- Ā½ cup pitted kalamata olives, halved
- Ā½ cup pepperoncini, sliced into rings
- Ā½ cup red onion, thinly sliced
- Ā½ cup fresh mozzarella pearls
- Ā¼ cup fresh basil leaves, torn
For the dressing
- ā cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp dried oregano
- Ā½ tsp dried basil
- Ā½ tsp garlic powder
- Ā½ tsp onion powder
- Ā½ tsp salt
- Ā¼ tsp black pepper
For serving
- Ā¼ cup grated parmesan cheese (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the gluten free rotini according to package directions until tender with no chalky center, about 8ā10 minutes. Drain through a colander, rinse briefly under cold water to stop cooking, and transfer to a large mixing bowl. Toss with 1 tbsp olive oil to prevent sticking.
- 2
In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, dried basil, garlic powder, onion powder, salt, and black pepper until the dressing is fully emulsified and uniform.
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