Gluten Free Pasta Salad
Bright, colorful, and bursting with fresh Mediterranean flavors, this Gluten-Free Pasta Salad is a vibrant dish that's perfect for picnics, potlucks, or a light lunch. Made with your choice of gluten-free pasta and loaded with crisp veggies like cherry tomatoes, cucumber, red bell pepper, and red onion, this salad is both hearty and refreshing. Slices of black olives, crumbled feta cheese, and a zesty homemade dressing made with extra-virgin olive oil, lemon juice, Dijon mustard, and honey elevate the flavors to a whole new level. Ready in just 30 minutes and naturally gluten-free, this pasta salad is a crowd-pleasing option that's as easy to make as it is delicious. Whether served chilled or at room temperature, it's a satisfying summer staple that’s packed with wholesome ingredients.
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Recipe Information
Ingredients
- 300 grams Gluten-free pasta (penne, fusilli, or bow-tie)
- 250 grams Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 1 medium Red bell pepper, diced
- 100 grams Black olives, sliced
- 0.5 medium Red onion, finely chopped
- 100 grams Feta cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
- 4 tablespoons Extra-virgin olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 clove Garlic clove, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to the package instructions. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper to create the dressing. Set aside.
Prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and slice the black olives.
In a large mixing bowl, combine the cooked and cooled pasta with the cherry tomatoes, cucumber, red bell pepper, black olives, red onion, crumbled feta cheese, and chopped parsley.
Pour the dressing over the pasta and vegetables. Toss everything gently to ensure the salad is evenly coated with the dressing.
Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to your preference.
Cover and chill the pasta salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Before serving, give the pasta salad a gentle toss and garnish with additional parsley or feta cheese, if desired.
Nutrition Facts
Calories |
1534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 3160 mg | 137% | |
| Total Carbohydrate | 143.9 g | 52% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 27.4 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 598 mg | 46% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1484 mg | 32% | |
*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.
