Gluten Free Italian Pasta Salad
This is the kind of crowd-pleasing pasta salad that disappears fast at potlucks, and it serves six generously without any fuss. Gluten free rotini does all the heavy lifting here — cooked until perfectly tender with no chalky center, then tossed in a bright red wine vinegar and herb dressing while still warm so every spiral soaks up maximum flavor. The lineup of mix-ins is seriously impressive: savory salami, juicy cherry tomatoes, smoky roasted red peppers, briny Kalamata olives, tangy pepperoncini, and creamy fresh mozzarella pearls all come together in one bowl. A homemade dressing built from extra-virgin olive oil, Dijon mustard, oregano, and garlic powder means you're not relying on any store-bought shortcuts that might sneak in hidden gluten. The trick of adding dressing in two stages — some while the pasta is warm, the rest right before serving — keeps everything vibrant and well-coated rather than dry or clumped. Torn fresh basil stirred in at the end adds a pop of color and freshness that makes the whole salad feel restaurant-worthy. Make it ahead, let it chill, and it only gets better as the flavors meld together.
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Learn more →Ingredients
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
- ½ cup pitted kalamata olives, halved
- ½ cup pepperoncini, sliced into rings
- ½ cup red onion, thinly sliced
- ½ cup fresh mozzarella pearls
- ¼ cup fresh basil leaves, torn
For the dressing
- ⅓ cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For serving
- ¼ 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 8–10 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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