Description

This salad features colorful and flavorful veggies and gluten-free rotini that soak up the tangy homemade dressing. It’s perfect for your next get-together or cookout.

Ingredients

Scale

8 ounces gluten-free rotini pasta
½ cup chopped bell pepper
½ cup chopped cucumber
½ cup chopped zucchini
¾ cup grape tomatoes, halved or quartered
¼ cup sliced green onions
¼ cup sliced pepperoncini (gluten-free)*
¼ cup chopped fresh parsley
3 ounces gluten-free pepperoni slices, quartered, optional

Pasta Salad Dressing

¼ cup red wine vinegar, white vinegar, or apple cider vinegar
2 tablespoons juice from the jar of pepperoncini
¼ cup extra virgin olive oil
¼ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon oregano or Italian seasoning

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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 salt and pepper to taste.

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

Notes

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

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

This recipe can be adjusted to include ingredients you have on hand or to add your favorite ingredients.

Nutrition

Serving Size: 1 serving
Calories: 168
Sugar: 1.2 g
Sodium: 274.3 mg
Fat: 12.6 g
Carbohydrates: 11 g
Protein: 3.4 g
Cholesterol: 10.3 mg