Gluten-free Italian Pasta Salad
An EASY quick summer dinner or side to bring to a party! Stays great for days, perfect for meal prep.
Ingredients
- 12 ounces gluten-free pasta we love Banza pasta, cooked and cooled
- 2 large roma tomatoes finely diced (about 1 cup diced); or 6 oz cherry or grape tomatoes, halved
- 1 medium cucumber finely chopped, about 1 1/2-2 cups
- 1 medium green bell pepper stem and seeds removed and finely chopped, about 1 cup
- 0.5 ounces fresh basil finely chopped, about 8-10 leaves
- 2.25 ounces black sliced olives
- 1/2 medium red onion finely chopped or thinly sliced, about 1 cup
- 1 cup jarred sliced peperoncini chopped
- 1/2 pound pepperoni finely chopped, see notes
- 1/2 pound deli ham finely chopped, see notes
Instructions
- Cook the pasta according to the instructions on the package.
- While pasta is cooking, chop the veggies. I prefer my veggies chopped small, chopped salad style. Add all the ingredients except the pasta and dressing to a large bowl.
- Make dressing if using the homemade dressing.
- Once pasta is cooked, drain and cool. Once cool, add pasta to the large bowl. Add dressing and stir until well combined. Add additional dressing to taste, if desired.
- Keep cold in the fridge until ready to serve. Store in the fridge for up to 1 week.
Notes
See "Ingredient" section of blog post above for substitutions and links to preferred products. Can use 1 lb total of any deli meat of choice - ham, prosciutto, salami, or pepperoni, finely chopped.
VEGAN: Leave out the deli meat and use two cans rinsed and drained chickpeas or other favorite beans of choice.
Nutrition information is calculated using chickpea Banza pasta, a great low-carb gluten-free option with extra protein!
Nutrition
Calories: 265kcalCarbohydrates: 23gProtein: 19gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 28mgSodium: 697mgPotassium: 263mgFiber: 6gSugar: 6gVitamin A: 230IUVitamin C: 23mgCalcium: 37mgIron: 4mg
Tried this recipe?Let us know how it was!