Cold Italian Pasta Salad (Gluten-Free, Vegan, Allergy-Free)

overhead view of finished bowl of vegan classic Italian pasta salad

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5 from 9 reviews

A Classic Italian Pasta Salad that's gluten-free, vegan, and allergy-free! The cold pasta salad you love, with tri-colored pasta, fresh veggies, and a healthy homemade Italian dressing! A super easy and quick meat-free vegetarian and dairy-free recipe that's a perfect side dish to feed any crowd!


  • 12 oz Gluten-Free Tri-Color Rotini*
  • 2 Cups Chopped English Cucumber (1 large cucumber)
  • 2 Cups Chopped Red Bell Pepper (1 medium pepper)
  • 2 Cups Chopped Orange Bell Pepper (1 medium pepper)
  • 2 Cups Chopped Yellow Bell Pepper (1 medium pepper)
  • 2 Cups Halved Grape Tomatoes (1 pint)
  • 1 Cup Chopped Red Onion (about 1/2 medium onion)
  • 1 Cup Sliced Black Olives (1 3.8 oz can)

Italian Dressing:


  1. Boil the gluten-free rotini according to package directions, minus about 2 minutes to keep the noodles from getting mushy.
  2. In the meantime, chop the bell peppers, cucumber, tomatoes, onion, and toss them into a large bowl with the sliced black olives.
  3. Drain and rinse the pasta under cold water to stop the cooking process before adding them to the chopped veggies.
  4. Measure and add the olive oil, vinegar, and seasonings to the pasta salad bowl.
  5. Gently mix and toss everything together in the bowl to combine.
  6. Let the pasta salad marinate and chill in the fridge, for at least 30 minutes (preferably overnight), before serving.
  7. Enjoy cool, at room temperature.


*If you can't get the tri-colored rotini, you can use a plain gluten-free rotini.