Gluten-free Italian Pasta Salad
A vibrant and easy-to-make salad featuring gluten-free pasta, fresh vegetables, and a zesty dressing. Perfect for family gatherings and picnics.
Ingredients
Pasta and Base Ingredients
- 8 oz gluten-free pasta Your choice of gluten-free pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup black olives, sliced
- 1/2 cup feta cheese, crumbled (optional) Ensure halal compliance
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Italian seasoning
- to taste salt and pepper
Instructions
Cooking the Pasta
- Begin by boiling a pot of salted water. Add the gluten-free pasta and cook according to the package instructions until al dente. Once done, drain and rinse under cold water to stop the cooking process.
Preparing the Vegetables
- While the pasta is cooking, chop your cherry tomatoes, cucumbers, bell pepper, onion, and olives. The chop doesn’t have to be perfect—just make sure there’s a variety of shapes and sizes for visual appeal!
Mixing Ingredients
- In a large bowl, combine the cooled pasta with your chopped vegetables, crumbled cheese, and parsley.
Making the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, Italian seasoning, salt, and pepper until well blended.
Combining the Salad
- Pour the dressing over the pasta salad and gently toss to combine all the ingredients thoroughly.
Chilling and Serving
- Let the salad chill in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld beautifully.
Notes
This salad tastes even better the next day. If making ahead, just add a splash of olive oil before serving to revive its flavors.