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Gluten-free Italian Pasta Salad

Gluten-free pasta salad with Italian dressing, packed with salami, mozzarella, cherry tomatoes, cucumber, and black olives. Cooked GF pasta is rinsed for a clean bite, then chilled until the flavors meld for a celiac-friendly side dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Gluten-free pasta salad
  • 1 lb gluten-free pasta (rotini or penne)
  • 8 oz salami, cubed
  • 8 oz mozzarella cheese, cubed
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 0.5 cup black olives, sliced
  • 0.5 cup red onion, diced
  • 1 cup gluten-free Italian dressing
  • 0.25 cup Parmesan cheese, grated
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Boil the gluten-free pasta according to package directions, which may take longer than regular pasta, until tender. Drain in a colander and rinse thoroughly with cold water to stop the cooking and keep the pasta from sticking.
Build the salad
  1. Add the pasta, salami, mozzarella, tomatoes, cucumber, olives, and red onion to a large bowl. Toss gently to distribute everything evenly.
Dress and season
  1. Pour in the gluten-free Italian dressing and add the Parmesan and Italian seasoning. Toss until the pasta and vegetables are evenly coated with a glossy dressing.
Chill
  1. Season with salt and pepper to taste. Refrigerate for at least 2 hours so the dressing absorbs and the flavors blend.
Finish and serve
  1. After chilling, toss the pasta salad again. If it seems dry, adjust with a little more gluten-free Italian dressing and toss to coat before serving.

Notes

For the best texture, rinse the GF pasta with cold water immediately after draining so it stays firm and doesn’t clump. Refrigerate in a sealed container for up to 4 days; freeze is not recommended because the vegetables and cheese can get watery. If you want a dairy-free option, replace the mozzarella and Parmesan with a dairy-free cheese that melts or holds shape well, and use a GF Italian dressing that’s dairy-free too.