Gluten-Free Pasta Salad (Dairy-Free)

I love a good pasta salad, and this recipe includes my favorite flavors, which combine to make the best gluten-free pasta salad. It features colorful and flavorful veggies and gluten-free rotini that catch all the tangy homemade dressing.

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This salad needs to chill for at least 30 minutes or even a day so that the flavors can meld together. It would be perfect to make it ahead and have it ready to serve when you are.

It’s perfect for your next get-together or cookout. For more gluten-free salads, be sure to try my Broccoli Grape Salad and Cucumber Tomato Onion Salad.

Ingredients

• 8 oz gluten-free rotini pasta
• 3/4 cup grape tomatoes, halved or quartered
• 1/2 cup chopped bell pepper, green or red
• 1/2 cup chopped cucumber
• 1/2 cup thinly sliced zucchini
• 1/4 cup sliced green onions
• 1/4 cup sliced pepperoncini (gluten-free)**, chopped
• 1/4 cup chopped fresh parsley
• 3 oz gluten-free pepperoni slices, quartered, optional

Pasta Salad Dressing

• 1/4 cup red wine vinegar
• 2 tablespoons juice from the jar of pepperoncini
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon oregano or Italian seasoning

**Look for jars of sliced pepperoncini in the pickle area of your grocery store. I used a store brand from Meijers labeled gluten-free with no food dyes.

Instructions

Prepare gluten-free pasta according to package directions. Drain and rinse under cold water.

Mix the dressing ingredients in a large bowl. Add the cooked pasta to the bowl and stir to coat it with the dressing.

Stir in the prepared tomatoes, pepperoni, bell pepper, cucumber, zucchini, green onions, pepperoncini, and parsley. Add additional salt and pepper to taste.

Cover and chill in the refrigerator for at least 30 minutes to 24 hours before serving.

Store

Leftovers can be stored in the refrigerator for up to 3 days.