Cold Italian Pasta Salad (Gluten-Free, Vegan, Allergy-Free)
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!
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 minutes
- Yield: 6-8 Servings 1x
- Category: Side
- Method: Boil
- Cuisine: Italian
Ingredients
Scale
- 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:
- 1/2 Cup Extra Virgin Olive Oil
- 1/2 Cup Red Wine Vinegar
- 1 TB Dried Parsley
- 1 TB Dried Oregano
- 2 Tsp Dried Basil
- 1/2 Tsp Black Pepper
Instructions
- Boil the gluten-free rotini according to package directions, minus about 2 minutes to keep the noodles from getting mushy.
- In the meantime, chop the bell peppers, cucumber, tomatoes, onion, and toss them into a large bowl with the sliced black olives.
- Drain and rinse the pasta under cold water to stop the cooking process before adding them to the chopped veggies.
- Measure and add the olive oil, vinegar, and seasonings to the pasta salad bowl.
- Gently mix and toss everything together in the bowl to combine.
- Let the pasta salad marinate and chill in the fridge, for at least 30 minutes (preferably overnight), before serving.
- Enjoy cool, at room temperature.
Notes
*If you can't get the tri-colored rotini, you can use a plain gluten-free rotini.
Nutrition
- Serving Size: Varies
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