Gluten Free Pasta Salad
by: claire cary
This is the best gluten free pasta salad! It's veggie and protein packed, easy to make and perfect for a summer barbecue or picnic. Topped with a homemade olive oil vinaigrette and great for meal prep.
Ingredients
Salad
- 12 ounces gluten free pasta of choice I used brown rice pasta
- ½ cup red onion finely diced
- 12 ounces cherry or grape tomatoes halved
- 1 large cucumber (or 3 mini ones) diced
- ½ cup sliced pepperoncini
- 2 grilled chicken breasts chopped
- ⅓ cup fresh chopped parsley
- ½ cup feta cheese optional
Dressing
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- 2 teaspoons Italian seasoning
- 2 teaspoons minced garlic
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions.
- For gluten free pasta salad, I actually recommend over cooking the pasta just by about 1 minute because it tends to firm up as it sits in the fridge. No need to do this if you're planning to serve it all the same day!
- Meanwhile, prep all veggies and add to a large salad bowl.
- Whisk together all ingredients for the dressing and set aside. I also love this salad dressing shaker.
- When the pasta is done, rinse with cold water then add to the salad bowl.
- Toss with the dressing until well combined.
- Serve and enjoy!
Notes
I just got pre-grilled chicken breast from whole foods to make it easy, but you can certainly prep this yourself.
Simply omit the feta to make this dairy free.
Serving: 1cup / Calories: 416kcal / Carbohydrates: 47g / Protein: 22g / Fat: 13g / Fiber: 2g / Sugar: 4g
