Nickel Allergy Friendly Gluten Free Summer Pasta Salad

Total time1 hr

Prep time20 min

Cook time10 min

Nickel Allergy Friendly Gluten Free Summer 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
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
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 red wine vinegar
⅔ cup olive oil
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 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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