What is the best type of gluten-free pasta for pasta salad?

For a Gluten Free Pasta Salad, you want a sturdy pasta shape that can hold onto the dressing and won't fall apart. Rotini, penne, and fusilli are all excellent choices. Brands made from a blend of corn and rice, like Barilla or Banza chickpea pasta, tend to have the best texture for cold preparations.

Why does my gluten-free pasta get hard in the fridge?

Gluten-free pasta, especially corn and rice-based varieties, can firm up and become hard when chilled. This is a normal reaction of the starches. To combat this, you can let the pasta salad sit at room temperature for about 15-20 minutes before serving. A little extra dressing can also help moisten and soften the noodles.

How can I make this a dairy-free pasta salad?

This recipe is very easy to adapt! To make a Dairy Free Pasta Salad, simply omit the mozzarella and Parmesan cheese. For creaminess, you can use a high-quality dairy-free mayonnaise and add a dairy-free feta alternative. To replace the Parmesan in the dressing, a tablespoon or two of nutritional yeast works wonders, making it a perfect dish for Pasta Salad Recipes Dairy Free.

What other vegetables can I add?

This Simple Pasta Salad is a fantastic base for customization! Feel free to add other ingredients like chopped cucumber, red onion, bell peppers of any color, or even some chickpeas for extra protein and fiber. It's a great way to use up whatever veggies you have in the fridge.

The Best Gluten Free Pasta Salad: Creamy, and Crowd-Pleasing

Name: The Ultimate Gluten-Free Pasta Salad: Creamy, Tangy, and Crowd-Pleasing
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Yield: 8 servings
Cuisine: American, Italian-American
Ingredients: 1 (12-ounce) box gluten-free Rotini or Penne pasta; 1 (14-ounce) can artichoke hearts, drained and chopped; 1 cup black olives; 1 cup grape tomatoes; 1 cup mozzarella cheese, diced; 1 cup roasted red peppers, diced; 1 cup mayonnaise; 1 cup grated Parmesan cheese; 2 tablespoons sugar; 1 tablespoon red wine vinegar; 1 tablespoon balsamic vinegar; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon basil; 1 teaspoon oregano; 1 teaspoon parsley; 1/2 teaspoon thyme; 1/2 teaspoon marjoram; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper

Description

This vibrant, flavor-packed Gf Pasta Salad holds its texture perfectly, making it one of the best Gluten Free Potluck Ideas you’ll ever find. Loaded with delicious mix-ins and tossed in a creamy, dreamy Italian dressing, this is a Simple Pasta Salad that tastes anything but.

Ingredients

Scale

FOR THE PASTA SALAD:

1 (12-ounce) box gluten-free Rotini or Penne pasta

1 (14-ounce) can artichoke hearts, drained and chopped

1 cup black olives, sliced

1 cup grape tomatoes, halved

1 cup mozzarella cheese, diced

1 cup roasted red peppers, diced

Fresh chopped basil, for garnish (optional)

FOR THE CREAMY ITALIAN DRESSING:

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried parsley

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1 1/2 teaspoons salt

1/2 teaspoon black pepper

2 tablespoons sugar

1 cup mayonnaise (like Hellman’s)

1 tablespoon red wine vinegar

1 tablespoon balsamic vinegar

1 cup grated Parmesan cheese

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Instructions

1. Bring a large pot of salted water to a rolling boil. Cook the gluten-free pasta according to package directions until just *al dente*. Do not overcook.

2. Immediately drain the pasta in a colander and rinse it thoroughly with cold running water. This stops the cooking process and prevents sticking. Set aside to cool completely.

3. While the pasta cools, prepare the salad ingredients. In a very large bowl, combine the chopped artichoke hearts, black olives, halved grape tomatoes, diced mozzarella, and diced roasted red peppers.

4. In a separate small bowl, prepare the dressing. Whisk together all the dressing ingredients, from the garlic powder to the Parmesan cheese, until smooth and fully combined.

5. Add the completely cooled pasta to the large bowl with the vegetables. Pour the creamy dressing over the top and gently stir until everything is evenly coated.

6. Garnish with fresh chopped basil, if desired. Serve immediately or chill for at least 30 minutes to allow the flavors to meld.

Notes

Do Not Overcook Pasta: The most crucial step is cooking the pasta to al dente. If it’s cooked too long, it will fall apart when you mix the salad.

Rinsing is a Must: Rinsing the pasta under cold water is essential. It removes excess starch and stops the cooking, which is key for a great texture in a gluten-free pasta salad.

Make-Ahead Tip: This salad is great for making ahead. The flavors get even better after a few hours in the fridge. You may want to reserve a little extra dressing to stir in before serving, as the pasta will absorb some overnight.

Dairy-Free Option: To make a Dairy Free Pasta Salad, omit the mozzarella and Parmesan. Use a high-quality dairy-free mayonnaise and consider adding a tablespoon of nutritional yeast to the dressing for a cheesy flavor.

Prep Time: 15
Cook Time: 12
Category: Salad, Side Dish
Method: No-Bake
Cuisine: American, Italian-American

Nutrition

Serving Size: 1 cup
Calories: 390
Sugar: 5 g
Sodium: 850 mg
Fat: 26 g
Saturated Fat: 6 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 30 mg