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mamagourmand.com
By mamagourmand.com

Gluten-Free Pasta Salad with Sun-Dried Tomato Dressing

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: Sat, 29 Mar 2025 02:06:59 GMT

Nutrition balance score

Good
Glycemic Index
63
Moderate
Glycemic Load
22
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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