Gluten Free Cold Italian Pasta Salad
Normally my family doesn’t eat gluten free. No one in my family has a gluten allergy, but sometimes I still find awesome gluten free products. 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. Their pastas are made using chickpeas, which is what makes them gluten free. I used 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.
I’d love to hear your thoughts. Comment below or tag me on Instagram. And don’t forget to Pin it for later!
Calories per serving (1/2 cup): 110
This post may be sponsored or contain affiliate links, which means I may receive a small commission, at no cost to you, if you make a purchase through a link. See my full disclosure here.
Gluten Free Cold Italian Pasta
- 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.
Be sure to follow me on social media so you never miss a post!