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Gluten-Free Cold Italian Pasta Salad

A vibrant and colorful pasta salad that celebrates Mediterranean flavors, perfect for summer gatherings, picnics, and BBQs.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz Tri-colored gluten-free pasta Use pasta that holds sauces well.
  • 1 cup Cherry tomatoes, halved
  • 1 cup Cucumber, diced
  • 1 cup Bell peppers, diced Any color bell pepper works.
  • 1/2 cup Red onion, finely chopped Adjust to taste.
  • 1/2 cup Black olives, sliced Optional.
  • 1/4 cup Fresh parsley, chopped Fresh herbs enhance flavor.
Dressing and Seasoning
  • 1/2 cup Italian dressing (homemade or store-bought) Adjust based on preference.
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Cook the gluten-free pasta according to package instructions. Drain and rinse under cold water to cool.
  2. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, red onion, black olives, and parsley.
  3. Drizzle with Italian dressing and toss to combine.
  4. Season with salt and pepper to taste.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for 3 to 5 days. Stir before serving as the dressing may settle. Not recommended to freeze.