Note: This recipe was first posted on my original blog, Celebration Generation, on April 8. 2020. It was transferred over to this blog - existing comments and all - on March 3, 2021. It was most recently updated on 6/28/22.
A fun thing about falling behind on blogging is when I have a big mess of intended posts, that I hadn’t done the write-up for.
Going on the images, we photographed this gluten free pasta salad in September 2017, so sometime before that, anyway.
What inspired me? I have no idea.
I’m guessing I was at a summer BBQ or other party and saw a charcuterie board near a pasta salad ... that’s the kind of random inspiration that tends to lead me to develop recipes.
But, who knows for sure?
The BEST Gluten Free Pasta Salad Recipe
While I don’t remember the details leading up to the creation of it, I can totally remember the *taste* of it - I’ve made this easy pasta salad recipe a TON of times, since! (Especially in the summer months).
This gluten-free Italian pasta salad such a pleasure to eat, with a bunch of different textures and flavours, each bite is a bit different.
It’s the perfect side dish to serve at a summer picnic, and always disappears fast at all of the summer cookouts I’ve brought it to.
Because of all the cheese, vegetables, and meat in it, it’s basically a full meal in a bowl.
It’s definitely the best pasta salad I’ve ever made for those days when you just do NOT feel like cooking, and want to grab a bowl of *something* out of the fridge.
This cold pasta salad recipe makes a fair amount, and I remember that my husband and I plowed through it embarrassingly quickly.
(PS: Looking for more gluten-free salad options? Try my Cauliflower Potato Salad... or the recipe it was inspired by: Gramma’s Potato Salad!
Gluten Free Pasta Salad Ingredients
While this ingredients list may look relatively extensive, it really is a simple recipe, with relatively simple ingredients.
You should be able to find most/all of these ingredients in most grocery stores.
Gluten Free Pasta Noodles
You can use your favorite brand of gluten-free pasta- there are a lot of gf pastas to choose from - as long as it holds together well when cooked.
I started out making this recipe with Brown Rice Pasta*, but Chickpea Pasta and Lentil Pasta are also good options.
* Specifically, Tinkyada Brown Rice Pasta Spirals.
Homemade Italian Dressing
I whip together a quick salad dressing using:
Fresh Garlic cloves
Salt and pepper
Finally, there’s all the delicious chunks of STUFF that round out this gluten-free pasta salad, and make it amazing:
Roasted Red Peppers
Fresh Italian Parsley
Of course, there are a ton of ways to customize this, so don’t look at this laundry list of ingredients as absolute.
Let’s look at some of the tasty options...
Customizing your Gluten-Free Pasta Salad
As with most (non-baking, anyway) recipes that I post, there’s room for a wide amount of customization you can do to this classic Italian pasta salad.
Use regular pasta if you don’t need to be gluten-free.
Toss some green olives, Kalamata olives, and/or capers in.
Flakes of Asiago, and/or crumbled Feta cheese instead of parm? Go for it!
Add some fresh Mozzarella. Bocconcini would be fun!
Add some fresh veggies! Bell pepper would go well, and add some crunch.
Maybe some pickled red onion slices, that would be awesome!
Want to mince a few anchovies into the sauce? I dig it.
Add some more fresh herbs. In addition to the fresh parsley I call for, consider slicing up some fresh basil. Yum!
Consider switching out all or some of the pepperoni for different cold cuts. Use your favourite Italian deli meats, sliced or chopped up.
Want to add some plant protein? Rinse and drain some canned garbanzo beans, toss those in, too!
More Gluten-Free International Recipes
Looking for more gluten free recipes with an international flair? I’ve got you covered...
Gluten Free Banana Nutella Ebelskivers
Gluten-Free Beef Stroganoff
Gluten Free Beet Gnocchi
Gluten-Free Chicken Pakora
Gluten Free Chicken Satay
Gluten Free Lemon Mascarpone Ebelskivers
Gluten-Free Mango Shrimp Spring Rolls
Gluten Free Mixed Vegetable Pakora
Gluten-Free Paneer Pakora
Gluten Free Paska
Gluten Free Piroshki
Gluten-Free Ramen Recipe
Gluten Free Samosa Recipe
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @BeyondFlourBlog - or post it to My Facebook Page - so I can cheer you on!
Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!
Finally, if you love this recipe, please consider leaving a star rating and a comment!
Antipasto Pasta Salad - Gluten Free
- 24 oz Dry brown rice gluten-free pasta This was 2 x 12 oz bags.
- ¾ cup Olive Oil
- ⅓ cup Balsamic Vinegar
- 3 Garlic Cloves pressed or minced
- 2 teaspoon Dried Oregano
- 1 tablespoon Dried Basil
- 5 oz Thinly Sliced Pepperoni chopped*
- 6.5 oz can Sliced Black Olives drained
- 8 oz can Artichoke Hearts drained and chopped
- 10 oz jar Roasted Red Peppers drained and chopped
- 8 oz Mozzarella Cheese cubed
- ⅓ cup Shredded Parmesan Cheese
- 1 cup Italian Parsley chopped
- Salt and pepper
- In a large pot of boiling water, cook pasta according to package instructions. The cook time will vary based on the type of pasta you’re using - You'll want them cooked more than al dente, but not falling apart.
- As pasta is cooking, whisk together olive oil, balsamic vinegar, garlic, oregano, and basil. Set aside.
- Once cooked, drain pasta and rinse lightly with cool water. Drain well and transfer to a large mixing bowl.
- Toss warm pasta with about ⅔ of the dressing. Be sure everything is fully coated - this will prevent the pasta from clumping together.
- Add pepperoni, olives, artichoke hearts, and red peppers to the large bowl, gently toss to combine. Allow to cool to room temperature.
- Once pasta is cooled to room temperature, add mozzarella, Parmesan, parsley, and remaining dressing, gently tossing to combine. Season with salt and pepper, to taste.
- Cover and chill for at least 2 hours before serving. Salad can be stored in an airtight container in the fridge for up to 5 days.
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