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Gluten Free Pasta Salad
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Gluten Free Pasta Salad

Gluten Free Pasta Salad is the perfect easy summer treat made with amazing fresh ingredients!
Prep Time25 mins
Cook Time15 mins
Course: pasta
Servings: 4 -6 servings
Calories: 622kcal
Author: 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
  • cup kalamata olives halved
  • 2 bunches of broccolini stems removed, and cut into pieces

Dressing:

  • 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