Gluten Free Summer Pasta Salad
This vibrant, loaded pasta salad is everything you want at a summer cookout — colorful, satisfying, and packed with bold Mediterranean flavors. Halved cherry tomatoes, crisp cucumber, yellow bell pepper, briny Kalamata olives, zippy pepperoncini, savory salami, and creamy fresh mozzarella all come together in one generous bowl that easily serves six. The homemade red wine vinaigrette — whisked together with Dijon mustard, oregano, and garlic powder — coats every piece of rotini in tangy, herby goodness that only gets better as it chills. Swapping in certified gluten free rotini is the one move that makes this crowd-pleaser safe to share, and tossing the cooked pasta with a little olive oil keeps it from clumping while it cools. A 30-minute rest in the fridge lets the pasta soak up the dressing, so the flavors are deep and well-rounded by the time it hits the table. Torn fresh basil folded in at the end keeps things bright, and an optional shower of grated Parmesan on top adds a salty, nutty finish. Make it ahead, bring it to a potluck, or keep it in the fridge for easy weekday lunches — it holds up beautifully.
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Learn more →Ingredients
6 servings
For the salad
- 12 oz gluten free rotini pasta
- 1 tbsp olive oil
- 1 cup cherry tomatoes, halved
- 1 cup english cucumber, diced
- 1 cup yellow bell pepper, diced
- ½ cup pitted kalamata olives, halved
- ½ cup red onion, finely diced
- ½ cup pepperoncini, sliced
- 4 oz salami, diced
- 4 oz fresh mozzarella, cut into small cubes
- ¼ cup fresh basil leaves, torn
For the dressing
- ⅓ cup red wine vinegar
- ⅔ cup olive oil
- 1 tsp dijon mustard
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For serving
- ¼ cup grated parmesan cheese (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Cook the gluten free rotini according to package directions until tender but not mushy, about 8–10 minutes. Drain through a colander, rinse briefly under cold water to stop cooking, and toss with 1 tbsp olive oil to prevent sticking.
- 2
While the pasta cooks, whisk together the red wine vinegar, 2/3 cup olive oil, Dijon mustard, dried oregano, garlic powder, salt, and black pepper in a small bowl until the dressing is emulsified and uniform.
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