Gluten Free Italian Pasta Salad

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Gluten Free Italian Pasta Salad is a delicious and healthy dish that's perfect for any occasion. This salad is made with gluten free rotini pasta, tossed with a tangy and flavorful Italian dressing, and mixed with an array of fresh and colorful vegetables. It's perfect as a side dish for a potluck, picnic, or barbecue, or as a light lunch or dinner option.

Jump to:

• Why You'll Love This Recipe
• Ingredients You'll Need
• Step-By-Step Instructions
• How To Blanche Broccoli Florets
• Expert Tips
• Variations
• Storing
• Recipe FAQ's
• Other Recipes You'll Love
• Gluten Free Italian Pasta Salad

Check out my Healthy Chicken Salad With Apples and my Low Calorie Taco Salad for more delicious salad recipes!

Gluten free Italian pasta salad is a refreshing and flavorful salad that is a variation of the classic Italian pasta salad, but with the substitution of gluten free pasta.

The salad is topped with grated parmesan cheese and can be served chilled or at room temperature and makes a great side dish or light meal.

Why You'll Love This Recipe

• Gluten free. The recipe uses gluten-free rotini pasta, making it a great option for those who have gluten allergies or sensitivities.
• Healthy. The salad is packed with fresh and colorful vegetables such as red onion, orange bell pepper, red bell pepper, and broccoli florets. These veggies are rich in vitamins and minerals and are a great source of dietary fiber.
• Flavorful. The salad is tossed with a delicious and tangy Italian dressing that adds a zesty and bright flavor to the dish.
• Easy to make. The recipe is easy to follow and can be made in under 30 minutes.
• Perfect for entertaining. The salad is a great option for a potluck, picnic, or barbecue. It's a crowd-pleaser and can be made ahead of time.

Ingredients You'll Need

• Gluten-Free Rotini Pasta: Has a similar texture to traditional pasta and is a great substitute for those who have gluten allergies or sensitivities.
• Red Onion: Adds a crunchy texture and a mild, sweet flavor to the salad.
• Orange Bell Pepper & Red Bell Pepper: Adds a refreshing crunch to the salad.
• Broccoli Florets: Adds a bright green color and a slightly sweet flavor to the salad.
• Fat Free Italian Dressing: A healthier option and still adds a delicious tangy flavor to the salad.
• Parmesan Cheese: Adds a nutty and savory flavor to the salad.

Step-By-Step Instructions

Step 1:

Cook the rotini pasta al dente, according to the package instructions, then rinse it under cold water and drain well.

Step 2:

In a large mixing bowl, combine the cooked pasta with the chopped red onion, orange bell pepper, red bell pepper, and broccoli florets.

Step 3:

Pour the Italian dressing over the pasta and vegetables, and toss to coat evenly.

Step 4:

Sprinkle the grated Parmesan cheese over the top of the salad.

Step 5:

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.

Step 6:

Give the pasta salad a quick toss before serving, and adjust the seasoning with salt and pepper, if needed.

NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

How To Blanche Broccoli Florets

1. Bring a pot of salted water to a rolling boil. The water should be salty like seawater, which will help to flavor the broccoli.
2. While the water is heating up, prepare a large bowl of ice water.
3. Add the broccoli florets to the boiling water and let them cook for 1-2 minutes. You want the broccoli to be bright green and slightly tender but still crisp.
4. Using a slotted spoon or a strainer, transfer the broccoli florets to the ice water bath. This will stop the cooking process and help to preserve the vibrant green color and crisp texture of the broccoli.
5. Let the broccoli sit in the ice water for 2-3 minutes, or until completely chilled.
6. Once the broccoli is chilled, remove it from the ice water and drain off any excess water.

Expert Tips

• Cook the pasta al dente. Make sure to follow the package instructions and cook the pasta until it is al dente. Overcooking the pasta can make it mushy and less flavorful.
• Rinse the pasta with cold water. After cooking the pasta, rinse it with cold water to stop the cooking process and cool it down. This will prevent the pasta from sticking together and becoming mushy.
• Blanch the broccoli florets. Blanching the broccoli florets will make them tender and crisp.
• Let the salad chill. Once the salad is prepared, let it chill in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld together and make the salad even more delicious.

Variations

• Mediterranean-style pasta salad: Replace the Italian dressing with a Mediterranean-style dressing made with olive oil, lemon juice, garlic, and herbs like oregano and basil. Add in ingredients like cherry tomatoes, Kalamata olives, feta cheese, and cucumber to give it a Mediterranean flair.
• Pesto pasta salad: Use a gluten-free pesto sauce instead of Italian dressing to add a unique and delicious flavor to the salad. Mix in some roasted cherry tomatoes, pine nuts, and fresh basil leaves for added texture and flavor.
• Caprese pasta salad: Create a Caprese-style pasta salad by using cherry tomatoes, fresh mozzarella cheese, and fresh basil leaves. Add in some sliced black olives and drizzle with a balsamic vinegar reduction for a sweet and tangy finish.
• Mexican-style pasta salad: Add a Mexican twist to the salad by using a chipotle or lime vinaigrette dressing. Mix in some black beans, corn, avocado, and cilantro for a fresh and flavorful combination.
• Tuna pasta salad: Mix in some canned tuna for added protein and flavor. Combine with ingredients like celery, carrots, and green onions for a tasty and nutritious meal.
• Asian-style pasta salad: Use a gluten-free soy sauce-based dressing and mix in some shredded carrots, red cabbage, and chopped peanuts for an Asian-inspired pasta salad. You can also add in some grilled chicken or shrimp for added protein.

Storing

Place the pasta salad in an airtight container. The salad can be stored in the refrigerator for up to 3-4 days.

Recipe FAQ's

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