Gluten Free Pepperoni Pasta Salad.
Try a fresh and flavorful gluten free pepperoni pasta salad with veggies and homemade dressing this summer! This tasty pasta dish is just right for a barbecue or potluck.
Ingredients
- 10 ounces gluten free rotini or other pasta shape if desired
- 1 small onion chopped fine
- 1 ¼ cups baby carrots sliced
- 2 small zucchini chopped
- 1 yellow or red bell pepper diced
- 4 ounces nitrate free pepperoni cut into small pieces
For the dressing:
- ¾ cup olive oil
- ¾ cup white vinegar
- 2 garlic cloves crushed
- 1 teaspoon sea salt
- ⅓ teaspoon pepper
- 1 ½ Tablespoons sugar
- 2 Tablespoons Italian seasoning
- 1 teaspoon red pepper flakes
Instructions
- Boil the gluten free pasta according to package directions. When it is cooked, rinse it with cold water to cool it off.
- Combine all the dressing ingredients in a jar with a lid and shake well to combine.
- Place the pasta, onions, carrots, peppers, zucchini, and pepperoni in a large bowl. Pour the dressing on top.
- Mix together until everything is coated with dressing. Garnish with chives or other fresh herbs if you like. Enjoy!
Notes
Store leftover pasta salad in the refrigerator. It will stay fresh for about three days.
If you want to make this ahead of time, go ahead and do so, but keep the dressing separate and add it just before serving.
Nutrition
Calories: 416kcalCarbohydrates: 34gProtein: 8gFat: 27gSaturated Fat: 5gCholesterol: 14mgSodium: 583mgPotassium: 384mgFiber: 2gSugar: 3gVitamin A: 3125IUVitamin C: 45.8mgCalcium: 47mgIron: 2mg
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