Gluten-Free Pasta Salad
This gluten-free pasta salad is a delicious and nutritious dish that combines creamy, bold Italian flavors with fresh vegetables. It’s the best gluten-free pasta salad for every occasion, offering easy meal prep and a healthy twist on a classic favorite.
Ingredients
- 1 (12-ounce) box gluten-free Rotini or Penne pasta
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 cup black olives
- 1 cup grape tomatoes
- 1 cup mozzarella cheese, diced
- 1 cup roasted red peppers, diced
- Fresh chopped basil (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1/2 teaspoon thyme
- 1/2 teaspoon marjoram
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons sugar
- 1 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 cup grated Parmesan cheese
Instructions
- Boil water in a large pot. Add a pinch of salt and a drizzle of olive oil before adding the gluten-free pasta. Cook according to the package instructions, ensuring it’s al dente—overcooked pasta won’t hold its shape in the salad.
- Drain the pasta and rinse under cold water to stop the cooking process. Transfer the pasta to a large mixing bowl.
- Stir in the artichoke hearts, black olives, grape tomatoes, diced mozzarella, and roasted red peppers until evenly distributed.
- In a separate small bowl, whisk together the mayonnaise, garlic powder, onion powder, basil, oregano, parsley, thyme, marjoram, salt, pepper, sugar, red wine vinegar, and balsamic vinegar. Add the Parmesan cheese and stir until smooth.
- Pour the dressing over the pasta mixture and toss gently to coat everything evenly. For a final flourish, garnish with freshly chopped basil, if desired.
- Chill in the fridge for at least 30 minutes before serving. This allows the flavors to meld beautifully. Enjoy!