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Gluten-Free Italian Pasta Salad

Gluten-free pasta salad with Italian dressing, cubes of salami and mozzarella, and plenty of crisp vegetables for a colorful side. Cooked pasta gets rinsed and chilled to stay tender, then tossed and rested so every bite tastes evenly seasoned.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 500
Ingredients Method Notes

Ingredients
  

gluten-free pasta (rotini or penne)
  • 1 lb gluten-free pasta (rotini or penne)
salami, cubed
  • 8 oz salami, cubed
mozzarella cheese, cubed
  • 8 oz mozzarella cheese, cubed
cherry tomatoes, halved
  • 1 cup cherry tomatoes, halved
cucumber, diced
  • 1 cup cucumber, diced
black olives, sliced
  • 0.5 cup black olives, sliced
red onion, diced
  • 0.5 cup red onion, diced
gluten-free Italian dressing
  • 1 cup gluten-free Italian dressing
Parmesan cheese, grated
  • 0.25 cup Parmesan cheese, grated
Italian seasoning
  • 1 tsp Italian seasoning
salt
  • 0.25 tsp salt
pepper
  • 0.25 tsp pepper

Method
 

Cook and cool the pasta
  1. Cook the gluten-free pasta according to package directions (it may take longer than regular pasta), until tender. Drain and rinse with cold water to stop cooking and keep the pasta from clumping.
Build the salad
  1. Add the cooled pasta, salami, mozzarella, cherry tomatoes, cucumber, black olives, and red onion to a large bowl. Toss gently to distribute the mix evenly, with bright vegetables showing throughout.
  2. Pour in the gluten-free Italian dressing, then add Parmesan and Italian seasoning. Toss until glossy and evenly coated, with cheese and herbs clinging to the pasta.
  3. Season with salt and pepper to taste. Taste and adjust so the flavors are balanced without overpowering the vegetables.
Chill and finish
  1. Refrigerate the salad for at least 2 hours before serving. Cover and chill until the pasta absorbs the dressing and the salad looks cohesive.
  2. Before serving, toss again and adjust dressing if needed. Ensure the pasta is evenly coated and the salad looks fresh and colorful.

Notes

For the most celiac-friendly result, confirm your gluten-free Italian dressing and pasta are both certified gluten-free and stored/handled separately. Refrigerate in a covered container for up to 4 days; freezing is not recommended because the vegetables and cheese can lose texture. If you need a lower-sodium option, choose reduced-sodium gluten-free dressing and light-salt the Parmesan.