Gluten-Free Vibrant Vegetable Pasta Salad
Bright, colorful, and bursting with fresh flavors, the Gluten-Free Vibrant Vegetable Pasta Salad is the perfect dish to delight your taste buds while accommodating dietary needs. Made with al dente gluten-free pasta and loaded with crisp vegetables like cherry tomatoes, cucumbers, carrots, and red bell peppers, this recipe is a rainbow of wholesome goodness. Flavored with a zesty homemade dressing featuring olive oil, lemon juice, Dijon mustard, and fresh herbs like parsley and basil, it delivers an irresistible balance of tanginess and freshness. Ready in under 30 minutes and served chilled, this salad is ideal for meal prep, picnics, or as a side to your favorite main course. Enjoy a satisfying gluten-free twist on pasta salad that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 12 ounces Gluten-free pasta (fusilli, penne, or rotini)
- 2 cups Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 1 medium Red bell pepper, diced
- 1 cup Carrots, shredded
- 1 small Red onion, finely chopped
- 0.5 cup Black olives, sliced
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Fresh basil, chopped
- 0.25 cup Olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, shred the carrots, finely chop the red onion, and slice the black olives.
In a large mixing bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, red bell pepper, carrots, red onion, black olives, parsley, and basil.
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper to make the dressing.
Pour the dressing over the pasta and vegetable mixture. Toss well to evenly coat everything with the dressing.
Taste and adjust seasoning if needed. You can add more salt, pepper, or lemon juice to suit your preferences.
Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2401 mg | 104% | |
| Total Carbohydrate | 333.6 g | 121% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 35.2 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2959 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
