Zesty Gluten Free Pasta Salad (Edit recipe)

314 recipes
|
148 followers

I tossed this salad together last weekend for a family party we had, with some ingredients I had on hand.. Everyone enjoyed it so much, so I thought it was worth sharing. Lots of flavor with a lil’ Greek influence with those pepperoncini peppers and plenty of Italian flavors as well. The best part is, toss whatever you like with that pasta! Don’t red onions, skip them and add more olives, or if you need it to be dairy free use a vegan cheese or omit all together. A customizable salad, what’s not to love?! I enjoy putting the salad on a bed or arugula, then tossed to combine, it's so yummy!

save

PREP TIME

20 minutes

COOK TIME

00 minute

INGREDIENTS

Serves: 6

Ingredients

Dressing

.5 cup Mayonnaise
.5 cup Avocado Oil
.25 cup Pepperoncini Juice, juice directly from the jar of pepperoncini
1.5 tsp Sea Salt
1 tsp Italian Seasoning
.5 tsp Black Pepper
1 Tbsp fresh Basil, finely chopped

Salad

8 oz Gluten Free Farfalle Pasta (Jovial)
1 cup Mozzarella Pearls
1 cup Grape Tomatoes, halved or quartered
1 cup Uncured Pepperoni, quartered
.5 - .75 cup Red Onion, thinly sliced
.5 cup Black Olives, sliced
.5 cup pepperoncini peppers, sliced
3 - 4 Tbsp Flat Leaf Parsley, finely chopped
3 - 4 Tbsp fresh Basil, finely chopped

Shop

Get Ingredients with

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

Make dressing by placing all ingredients in a small jar, secure lid and shake vigorously to incorporate well, place in the refrigerator until ready to use.
Cook pasta according to the manufacturer's directions until al dente.
Prep tomatoes, pepperoni, olives, pepperoncini, red onion and parsley while pasta cooks.
Once pasta is done, strain and run under cold water to stop the cooking. Shake to remove as much water as possible.
Place pasta in a large bowl, add cheese pearls, tomatoes, pepperoni, olives, pepperoncini and red onion. Pour roughly u2154 of the dressing over the top and gently toss to combine and coat all ingredients.
Add more dressing if desired, tossing to coat until you’re satisfied with the coverage. Sprinkle on the parsley and toss again. Reserve the rest of the dressing for another use.
When ready to serve, sprinkle basil on top if desired.
Store leftovers in the fridge for up to 4 days, adding more dressing as needed to freshen it up.

Notes

You can use your favorite shaped pasta, I prefer a farfalle because it's got little "wings" that clings the dressing, but other shapes would work as well. // The thinner sliced the red onions, the less potent they can be, but if the taste of a raw red onion isn't enjoyed try using some sliced green onions instead.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	692
Fat:	53 g
Carbohydrates:	38 g
Protein:	17 g
Cholesterol:	38 g
Sodium:	1187 mg
Fiber:	3 g
Sugars:	3 g
Calculated per serving.