Gluten free Pasta Salad
This gluten free pasta salad is ALWAYS a crowd pleaser! I always have at least 5 people ask me for this recipe when I bring it to a summer BBQ. This gluten free pasta salad is loaded with chickpea-based pasta, crunchy veggies, italian seasoning, cheese, salami, pepperoni and tossed together with a homemade vinaigrette dressing. I always look for simple, affordable ingredients that are easily found at your local grocery store when creating a recipe! This chickpea pasta salad is the perfect side dish for a summer BBQ, picnic or cook out, just like my cucumber Mediterranean salad and my dairy free caesar salad.
Ingredients
- 2-3 cups Gluten free pasta chickpea based
- 1 cup Mozzarella balls
- 1/4 cup Roasted red peppers
- 1/4 cup Pepperoni or turkey pepperoni
- 1/4 cup Salami
- 1/4 cup Artichokes
- 1/4 cup Red onion
- 1/4 cup Olives
- 1/2-3/4 cup Olive oil
- 1/4 cup Red wine vinegar
- 1/8-1/4 cup Balsamic
- 2-4 tbsp Italian herb seasoning
Instructions
- Cook the pasta: Follow the instructions on the package to boil the gluten-free chickpea pasta. Once it's cooked, drain the water and rinse the pasta with cold water. Set it aside.
- Prepare the mix-ins: While the pasta cools, chop the roasted red peppers, pepperoni, salami, artichokes, red onion, and olives into bite-sized pieces. If you’re using mozzarella balls, leave them whole or cut them in half.
- Make the dressing: In a small bowl, mix the olive oil, red wine vinegar, balsamic vinegar, and Italian herb seasoning.
- Combine everything: In a large bowl, add the cooled pasta and all the chopped ingredients. Pour the dressing over everything and stir until it's all well mixed.
- Chill before serving: Cover the salad and put it in the fridge for at least 1 hour so the flavors can blend. Then it’s ready to enjoy!
Tried this recipe?Let me know how it was!