Description
This easy salad is made with colorful veggies, layers of flavor, and a quick homemade dressing you’re SURE to love! (Gluten-Free, Dairy-Free)
Ingredients
Scale
For The Dressing:
- 1/3 cup fresh lemon juice
- 3 Tablespoon red wine vinegar
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt (or, to taste)
- 1/2 teaspoon black pepper (or, to taste)
For The Gluten-Free Pasta Salad:
- 12 oz. gluten-free spiral pasta (rotini or fusilli) – We like Jovial brown rice pasta
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1 cup sliced cucumbers
- 1 cup cherry tomatoes, halved
- 3 oz. diced salami
- 3 oz. pepperoni
- 1/3–1/2 cup sliced olives
- 1/3 cup peperoncinis (mild!)
- 1/4 cup finely diced red onion or 1–2 sliced green onions
- Optional: 2-3 tablespoons fresh basil, cut into ribbons
Instructions
- Start By Cooking The Pasta. Cook your pasta according to the package directions, making sure that the pasta is soft rather than al dente (with a little bite), since gluten-free pasta hardens up a bit when cold. Drain & cool the pasta a bit by rinsing with cold water.
- While The Pasta Cooks, Mix Up Your Dressing. In a mason jar or small mixing bowl, combine lemon juice, vinegar, olive oil, oregano, salt, and pepper. Whisk to combine well and set aside. (Dressing can be made in advance and will keep for 1 week in the refrigerator.)
- Assemble The Gluten-Free Pasta Salad. In a large bowl, combine cooked pasta, chickpeas, cucumbers, tomatoes, salami, pepperoni, olives, peperoncinis, onion, and basil, if using.
- Add The Dressing. Drizzle half of the dressing over the salad and gently toss to combine & coat everything with dressing, adding more as desired. Chill until ready to serve & if the salad has absorbed the dressing, add a bit more before serving. (Pasta salad will keep 2-3 days in the refrigerator)
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American