Gluten Free Italian Pasta Salad.
Try this colorful, zesty, Italian pasta salad at your next gathering! It's the perfect summertime side dish.
Ingredients
- ¼ cup sweet onion finely chopped
- 1 cup mini cucumbers chopped
- 1 red bell pepper chopped
- ¾ cup tomatoes chopped
- 15 ounces garbanzo beans drained and rinsed
- ½ cup chopped dill pickles or dill pickle relish
- 4 ounces pepperoni chopped (you can also use salami if you prefer)
- 6 ounces gluten free rotini
For the dressing:
- ½ cup olive oil
- ⅓ cup white vinegar
- 2 cloves garlic minced
- ⅓ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup Italian parsley
- ¼ cup cilantro
Instructions
- Cook the gluten free pasta according to package directions. Once it's done, rinse it with cold water to cool it off, then drain and set aside. You can chop the veggies and prepare the dressing while the pasta is cooking.
- Chop the onion, pepper, mini cucumbers, and tomatoes, and place in a large bowl.
- Rinse and drain the garbanzo beans and add them to the bowl. Add the pepperoni and chopped dill pickles to the bowl.
- Prepare the dressing - place the dressing ingredients in a mini food processor or blender and blend to combine.
- Add the cooled pasta and dressing to the bowl.
- Stir everything together to coat with the dressing. Enjoy!
Notes
Store leftover pasta salad in the fridge. It should stay fresh for 4 days.
You may want to add extra dressing to the leftovers before eating. Sometimes pasta really soaks up the liquid and the leftovers can seem a little dry.
If you aren't gluten free, you can use regular pasta.
Nutrition
Calories: 363kcalCarbohydrates: 32gProtein: 10gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 14mgSodium: 340mgPotassium: 281mgFiber: 5gSugar: 4gVitamin A: 789IUVitamin C: 25mgCalcium: 38mgIron: 2mg
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