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Gluten-Free Cold Italian Pasta Salad

A vibrant and refreshing pasta salad that's perfect for summer lunches, picnics, and easy dinners. Packed with fresh veggies and tossed in Italian dressing, it's quick to prepare and completely delicious.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Lunch, Salad
Cuisine: Gluten-Free, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 oz Tri-colored gluten-free pasta Any brand of tri-colored gluten-free pasta works great.
  • 1 cup Cherry tomatoes, halved
  • 1 cup Cucumber, diced
  • 1 cup Bell peppers, diced Mix of colors for a vibrant dish.
  • 1/2 cup Red onion, finely chopped Adjust according to taste.
  • 1/2 cup Black olives, sliced Can be swapped for chickpeas for a vegan option.
  • 1/4 cup Fresh parsley, chopped For garnishing and flavor.
Dressing and Seasoning
  • 1/2 cup Italian dressing Homemade or store-bought.
  • to taste Salt and pepper Adjust according to personal preference.

Method
 

Preparation
  1. Cook the gluten-free pasta according to package instructions. Drain, and rinse under cold water to cool.
  2. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, red onion, black olives, and parsley.
Dressing and Chilling
  1. Drizzle with Italian dressing and toss to combine.
  2. Season with salt and pepper to taste.
  3. Chill in the refrigerator for at least 30 minutes before serving.

Notes

This salad can be made ahead of time and stays fresh in the fridge for up to 3 days. Stir well after refrigerating to revive flavors.