Gluten-Free Cold Italian Pasta Salad – Low-Calorie
Gluten Free cold Italian pasta side dish is flavorful and perfect for indoor or outdoor gatherings. Makes a great party dish too.
I came across the Banza products a few months ago, and I love them. Their products are more than just gluten-free, they are higher in protein and fiber than the average pasta. The Banza brand makes pastas using chickpeas, which is what makes them gluten-free. I use their rotini pasta to make my cold Italian pasta.
One of my all-time favorite pasta dishes is Italian pasta. It makes a great side dish and goes beautifully with many meals. It’s popular in the summer time because it’s often served at outdoor gatherings like BBQ’s or picnics. It’s light and refreshing, and it’s served cold. So it can be kept in the fridge, or in a cooler, until it’s ready to be served.
Prepping the for the Italian pasta is simple. I cook the pasta to al dente because it’s important to no overcook the pasta. If the pasta is overcooked, it will become mushy and won’t taste as good. It will also be harder to work with. I cooked the rotini for about 6 minutes. After I drained it, I spread it out on a tray to cool. Spreading the pasta out on a tray rather than leaving it in the colander or in a bowl will help it cool quicker, and won’t stick together.
I also blanched the broccoli because the texture is nicer than the broccoli being completely raw. I put the directions on how to blanch the broccoli in the recipe notes. Laying the broccoli out flat onto a plate will help it cool faster. After the broccoli is blanched and cooled, all the ingredients are mixed together in a large bowl then put in the fridge for a bit. The flavors of the salad get better as its chilled longer.
There are a lot of variations of cold pasta salad, however I like this one because it is still flavorful without adding too many extra calories to the dish. My chicken kabobs pair nicely with this too.
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Ingredients for Gluten Free Cold Italian Pasta Salad
- Gluten free rotini pasta
- Fat free Italian dressing
- Parmesan cheese
- Red onion
- Orange bell pepper
- Red bell pepper
- Broccoli florets
Calories per serving (1/2 cup): 110
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Gluten-Free Cold Italian Pasta Salad - Low-Calorie
- 8 oz box Banza rotini pasta
- 4 oz fat free Italian dressing
- 3/4 cup parmesan cheese, like Kraft
- 1/2 red onion, diced
- 1 orange bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cups broccoli florets, blanched
- Cook box of pasta to al dente, about 6-7 minutes. Drain well and cool.
- Combine blanched broccoli florets, bell peppers and onion in a large bowl. Add cooled pasta, parmesan cheese, and Italian dressing. Combine well.
- Place in an air tight container, or in a bowl covered in plastic wrap. Chill for approximately 2 hours before serving.
- Careful stir again before serving. If salad is dry and needs more dressing, feel free to add more as needed.
- To blanch broccoli, bring 2 quarts of water to a boil. Add broccoli and cook until barely tender and bright green. About 3 minutes. Drain and immediately put broccoli florets in a bowl of ice water to prevent the broccoli from cooking further.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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