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Gluten Free Pasta Salad
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Gluten Free Italian Pasta Salad

Makes: 4 -6 servings
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Prep Time: 25 minutes
Cook Time: 15 minutes
Gluten Free Pasta Salad is the perfect easy summer treat made with amazing fresh ingredients!
Recipe by Dalya Rubin

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

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Instructions
 

  1. Cook pasta according to package directions. Drain and rinse with cold water after cooking.
  2. Bring water to a boil in a medium pot with 1 tablespoon of salt. 
  3. 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.
  4. 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.
  5. Combine all salad ingredients in a large bowl and toss together. 
  6. Whisk together all dressing ingredients in a medium bowl until combined. 
  7. Pour ¾ of the dressing over the salad and toss together. Taste and add more dressing as needed. Enjoy!

Test Kitchen 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

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