Gluten Free Italian Pasta Salad
Gluten Free Pasta Salad is the perfect easy summer treat made with amazing fresh ingredients!
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Servings: 4 -6 servings
Calories: 622kcal
Ingredients
Salad:
- 12 oz box gluten free pasta I love Jovial
- 1 yellow pepper sliced
- 2 cups shaved brussel sprouts
- ½ zucchini thinly sliced into circles
- ⅓ cup kalamata olives halved
- 2 bunches of broccolini stems removed, and cut into pieces
Dressing:
- ⅓ cup red wine vinegar
- ½ cup extra virgin olive oil
- 1 to 1 ½ teaspoons fine sea salt
- ¼ teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 tablespoon juice from kalamata olives optional
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water after cooking.
- Bring water to a boil in a medium pot with 1 tablespoon of salt.
- Blanch broccoli in boiling water for 1 minute, then use a slotted spoon to remove and place into a bowl filled with ice water. Place onto a towel and pat dry.
- Next, blanch shaved brussel sprouts in boiling water for 30 seconds, then use a slotted spoon to remove and place into a bowl filled with ice water. Place onto a towel and pat dry.
- Combine all salad ingredients in a large bowl and toss together.
- Whisk together all dressing ingredients in a medium bowl until combined.
- Pour ¾ of the dressing over the salad and toss together. Taste and add more dressing as needed. Enjoy!
Notes
Make this recipe your own by swapping any veggies you prefer!
Nutrition
Serving: 1Serving | Calories: 622kcal | Carbohydrates: 76g | Protein: 13g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Sodium: 1136mg | Potassium: 328mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1987IU | Vitamin C: 174mg | Calcium: 100mg | Iron: 3mg