Gluten-Free Pasta Salad with Sun-Dried Tomato Dressing

Name: Gluten-Free Pasta Salad with Sun-Dried Tomato Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American, Italian
Ingredients: 12 ounce gluten-free rotini or penne pasta (GF Rummo or Barilla brand recommended); 15 ounce can chickpeas (drained and rinsed); 12 ounce marinated artichoke hearts (drained and chopped); 8 ounce fresh mozzarella (cubed in ½" pieces); 1 cup thick cut salami or summer sausage (chopped in bite-sized pieces); ½ cup black or Kalamata olives (halved); 1 pint grape tomatoes; ½ small red onion (halved and thinly sliced); 8 Italian sun dried tomatoes in oil (chopped); ½ cup fresh Italian parsley (chopped); ¼ cup Italian sun dried tomatoes in oil (drained from jar); ¼ cup olive oil; ¼ cup red wine vinegar; ½ cup grated parmesan cheese; 2 teaspoons dried oregano; 2 teaspoons dried basil; 2 teaspoons sugar; 1 teaspoon dijon mustard; ½ teaspoon garlic powder; ¾ teaspoon salt; ¼ teaspoon pepper

4 steps

Prep:15minCook:10min

Learn how to make the best gluten-free pasta salad with this easy and flavorful recipe! With these expert tips you will learn how to prevent mushy GF pasta, the ideal way to store and serve, along with the best Italian-vibes mix-ins, like tomatoes, artichoke hearts, olives, salami, and mozzarella and a zesty sun-dried tomato dressing bringing it all together. This unique and flavorful cold pasta salad is guaranteed to be devoured quickly at BBQs and potlucks.

Updated at: Sun, 20 Apr 2025 00:43:05 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories358.5 kcal (18%)

Total Fat18.8 g (27%)

Carbs34.4 g (13%)

Sugars3.7 g (4%)

Protein13.6 g (27%)

Sodium691.1 mg (35%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Bring a large pot of water to a boil and leave water unsalted. Boil pasta to just al dente, according to package directions. Drain pasta and rinse with cold water to stop cooking.

Step 2

In a large bowl combine cooked pasta, chickpeas, artichoke hearts, mozzarella, salami, olives, tomatoes, onion, sun dried tomatoes, and parsley. Set aside.

Step 3

In a pint-sized jar add all dressing ingredients. Shake vigorously to combine.

Step 4

Pour dressing over pasta salad ingredients. Gently stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours to let flavors marinate. Set out 30-45 minutes before serving to take chill off and soften pasta.

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