Go Back

Gluten-free Italian Pasta Salad

Gluten-free pasta salad with salami, mozzarella, and vegetables tossed in Italian dressing for a bright, colorful side dish. Rinsed gluten-free pasta stays tender while the flavors meld during a 2-hour chill.
Print Recipe Pin Recipe
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: 560
Ingredients Equipment Method Notes

Ingredients
  

Gluten-free pasta
  • 1 lb gluten-free pasta (rotini or penne) Cook according to package directions; may require extra time.
Meat and cheese
  • 8 oz salami Cubed.
  • 8 oz mozzarella cheese Cubed.
  • 0.25 cup Parmesan cheese Grated.
Vegetables and olives
  • 1 cup cherry tomatoes Halved.
  • 1 cup cucumber Diced.
  • 0.5 cup black olives Sliced.
  • 0.5 cup red onion Diced.
Seasoning
  • 1 cup gluten-free Italian dressing
  • 1 tsp Italian seasoning
  • 0.25 Salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the gluten-free pasta according to package directions, drain it, and rinse with cold water to stop cooking. Spread it on a sheet pan so it cools faster and stays from sticking.
Build the salad
  1. Combine pasta, salami, mozzarella, cherry tomatoes, cucumber, black olives, and red onion in a large bowl.
  2. Add gluten-free Italian dressing, Parmesan cheese, and Italian seasoning, then toss to coat until the pasta looks evenly dressed.
  3. Season with salt and pepper to taste, tossing once more so the seasoning is distributed.
Chill and finish
  1. Refrigerate the pasta salad for at least 2 hours before serving so the flavors meld and the vegetables stay crisp.
  2. Toss again right before serving and adjust dressing if needed so it tastes balanced throughout.

Notes

Pro tip: rinse the hot gluten-free pasta under cold water right after draining—this helps prevent clumping and keeps the texture more salad-friendly. Store covered in the refrigerator for up to 4 days; the salad freezes poorly due to the mozzarella and vegetables, so skip freezing. For a celiac-friendly (gluten-free) swap, confirm the pasta and Italian dressing are certified gluten-free; also check salami labels if you’re sensitive.