Gluten-Free Italian Pasta Salad
This Gluten-Free Pasta Salad is loaded with mozzarella cheese, fresh tomatoes, roasted peppers, Kalamata olives, and salami, all tossed together with fresh Italian vinaigrette. SO DELICIOUS!
Ingredients
- 1 pound gluten-free pasta
- 3 cups cherry tomatoes (cut in half)
- 8 ounce fresh mozzarella cheese balls (cut in half)
- 8 ounce salami or summer sausage (cut into cubes)
- ¾ cup roasted red peppers from a jar or pepperoncini chopped
- ¾ cup Kalamata olives sliced
- ½ cup fresh parsley chopped
- ½ cup grated parmesan cheese
For the Dressing
- ½ cup olive oil
- ¼ cup white vinegar
- ¼ cup water
- 1 tablespoon sea salt
- 1 tablespoon sugar or honey
- 1 teaspoon garlic powder
- 2 teaspoon each dried basil and dried oregano
- black pepper to taste
- fresh herbs (chives, basil, parsley) optional
Instructions
- Boil the gluten-free pasta according to packaging instructions. Make sure you don’t overcook it, it’s best to cook it just right to al dente.
- While the pasta is cooking make the Italian dressing. Add all the ingredients to a jar, close it and shake until everything is well mixed.
- Drain the cooked pasta and add it into a big salad bowl, let it cool down, then add the rest of the ingredients. Drizzle with the Italian dressing, toss all the ingredients together and your salad is ready to serve.
- Keep it in the fridge for 2 to 3 days.
Nutrition
Serving: 1servingCalories: 1175kcalCarbohydrates: 99gProtein: 42gFat: 70gSaturated Fat: 22gPolyunsaturated Fat: 6gMonounsaturated Fat: 36gCholesterol: 100mgSodium: 4438mgPotassium: 697mgFiber: 5gSugar: 8gVitamin A: 1924IUVitamin C: 48mgCalcium: 510mgIron: 7mg