Simple Gluten Free Pasta Salad
A colorful and nutritious pasta salad that celebrates the flavors of fall, perfect for potlucks and family gatherings.
Ingredients
Pasta and Vegetables
- 8 ounces gluten-free pasta (such as rotini or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 each bell pepper (any color), diced
- 1/2 cup red onion, finely chopped
- 1 cup olives (black or green), pitted and sliced
- 1 cup mozzarella cheese, cubed
- 1/2 cup fresh basil, chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
Cooking the Pasta
- Start by bringing a large pot of salted water to a boil.
- Add the gluten-free pasta and cook according to the package instructions until al dente.
- Drain and rinse under cold water to stop the cooking process. Set aside.
Preparing the Vegetables
- While the pasta is cooking, chop the cherry tomatoes, cucumber, bell pepper, and red onion.
- Slice the olives and cube the mozzarella cheese.
- Make sure the fresh basil is chopped as well.
Making the Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
- Adjust the dressing to your taste preferences.
Combining Ingredients
- In a large bowl, combine the cooked pasta, chopped vegetables, olives, mozzarella, and basil.
- Pour the dressing over the salad and toss gently to ensure everything is coated evenly.
Chilling and Serving
- For the best flavor, cover the salad and refrigerate it for at least 30 minutes before serving.
Notes
Taste as you go when mixing the dressing. Fresh ingredients will enhance the salad's flavor. Check the brand of gluten-free pasta for quality.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 4gSodium: 350mgFiber: 3gSugar: 2g
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