Gluten Free Veggie Pasta Salad (Edit recipe)

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I’ve loved pasta salad for as long as I (and my mom!) can remember. It’s endlessly customizable with your favorite pasta shape and whatever fresh vegetables you have on hand. In find that a brown rice pasta like this fusilli, this farfalle, or these elbows work so well every time. My go-to mix usually includes bell peppers, cucumbers, and purple cabbage, but I’m always changing it up. My tips for the best gluten free pasta salad: cook the pasta just past al dente, give it a quick rinse and toss it with some of the dressing while it’s still warm. If possible, make it close to serving time and avoid refrigerating it, as gluten free pasta can become firmer and change texture once chilled. Right before serving, toss with a little extra dressing to freshen it up.

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

6

Serves: 6-8

Ingredients

12 oz Gluten-Free Macaroni Pasta, Tinkyada or Jovial
16 oz Italian Dressing, Marie's is my fav for this!
1 whole Bell Pepper, small chop
1 cup Cucumber, small chop
1 cup Cabbage, thinly Sliced
1 bunch Broccoli, small chop

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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 made and served the same day, especially when using gluten free pasta, as refrigeration can change the texture and consistency. Be sure to toss the pasta with some of the dressing while it’s still warm, then give it another toss with a little extra dressing just before serving. Sometimes I add in a splash of balsamic vinaigrette for an extra bit of tang along with the Italian dressing.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	620
Fat:	47 g
Carbohydrates:	46 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	288 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated for total recipe.