Seed Oil Free Gluten Free Summer Pasta Salad
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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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