High Fructose Corn Syrup Free Gluten Free Italian 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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!