Gluten Free Veggie Pasta Salad (Edit recipe)

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I've been in love with pasta salad for as long as I (and my mom!) can remember. It's customizable with any type of pasta or shape (though I'm personally partial to elbow, farfalle or fusilli for this) and so versatile because you can use any fresh veggies that you love! My go-to veggies always include a mix of bell peppers, cucumbers, broccoli and purple cabbage - but I'm always mixing it up. For a shortcut in chopping veggies, this chopper is the absolute best & such a timesaver! **When using gluten free pasta, my top tips for the best results are: dress the pasta while it's still warm, avoid refrigerating it, and make it as close to serving time as possible. Just before serving, give it a toss with a little extra dressing.

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 6

Ingredients

12 oz Gluten-free Macaroni Pasta, Tinkyada works best
16 oz Italian Dressing, gluten free
1 whole Bell Pepper, chopped
1 cup Cucumber, chopped
1 cup Cabbage, thinly Sliced
1 bunch Broccoli

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the pasta according to package instructions. You'll want it a little more cooked than al dente to prevent it from being crunchy, but you don't want it to be too soft! It should have a little bite to it.
While the pasta is cooking, chop your veggies into small, bite-size pieces.
Once the pasta is cooked, give it a quick rinse and strain out the excess water.
While the pasta is still slightly warm, add about 1/4 of the salad dressing to the pasta and toss it all together, making sure the pasta absorbs it while still slightly warm.
Toss in your veggies, then add more dressing until you're happy with it, tossing it all together.
Right before serving, give the pasta salad another coat of dressing, as it will have absorbed a lot of it over time from sitting.
Serve at room temp as a side dish or make it a whole meal by topping it with your favorite protein.

Notes

This pasta salad is best when made and served the same day, especially if using gluten free pasta due to the consistency and texture over time. Also be sure to dress the pasta while it's still warm. Just before serving, give it a toss with a little extra dressing. You can use any Italian-style vinaigrette, or make your own. Sometimes I also like to add in a splash of balsamic vinaigrette too for an extra little tang.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	618
Fat:	47 g
Carbohydrates:	45 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	287 mg
Fiber:	0 g
Sugars:	2 g
Calculated per serving.