Nickel Allergy Friendly Gluten Free Italian Pasta Salad

Total time1 hr

Prep time20 min

Cook time10 min

Nickel Allergy Friendly Gluten Free Italian Pasta Salad

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Ingredients

6 servings

For the salad

12 oz gluten free rotini pasta
Little Italy in the Bronx Rotini, No 66 Wild Harvest Rotini Organic True Goodness Organic Rotini Pasta, 12 oz Inspired Organics, Organic Rotini Cinque Terre Organic Rotini Pasta
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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.

For the dressing

⅓ cup extra-virgin olive oil
3 tbsp red wine vinegar
1 tsp dijon mustard
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp dried basil
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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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