Name: Cold Italian Pasta Salad (Gluten-Free, Vegan, Allergy-Free)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 12 oz Gluten-Free Tri-Color Rotini; 2 cups chopped English cucumber (1 large cucumber); 2 cups chopped red bell pepper (1 medium pepper); 2 cups chopped orange bell pepper (1 medium pepper); 2 cups chopped yellow bell pepper (1 medium pepper); 2 cups halved grape tomatoes (1 pint); 1 cup chopped red onion (about ½ medium onion); 1 cup sliced black olives (1 3.8 oz can); ½ cup extra virgin olive oil; ½ cup apple cider vinegar; 1 tbsp dried parsley; 1 tbsp dried oregano; 2 tsp dried basil; ½ tsp black pepper

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Why You’ll Love This Recipe

This pasta salad is vibrant, crunchy, and packed with wholesome ingredients. The colorful bell peppers, crisp cucumbers, sweet grape tomatoes, and tangy black olives create a beautiful and flavorful base. Tossed in a light yet flavorful homemade Italian dressing, this salad is both refreshing and satisfying. It’s versatile and can be served at picnics, BBQs, or even as a quick lunch or dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pasta Salad:

12 oz Gluten-Free Tri-Color Rotini*
2 cups chopped English cucumber (1 large cucumber)
2 cups chopped red bell pepper (1 medium pepper)
2 cups chopped orange bell pepper (1 medium pepper)
2 cups chopped yellow bell pepper (1 medium pepper)
2 cups halved grape tomatoes (1 pint)
1 cup chopped red onion (about ½ medium onion)
1 cup sliced black olives (1 3.8 oz can)

For the Italian Dressing:

½ cup extra virgin olive oil
½ cup apple cider vinegar
1 tbsp dried parsley
1 tbsp dried oregano
2 tsp dried basil
½ tsp black pepper

Directions

Cook the Pasta:
Boil the gluten-free rotini according to the package directions, but cook for about 2 minutes less than suggested to keep the noodles from getting mushy.
Prepare the Vegetables:
While the pasta is cooking, chop the bell peppers, cucumber, tomatoes, and red onion. Place them in a large mixing bowl. Add the sliced black olives as well.
Drain the Pasta:
Once the pasta is cooked, drain and rinse it under cold water to stop the cooking process. Add the cooled pasta to the large bowl with the chopped veggies.
Make the Dressing:
In a separate bowl, whisk together the olive oil, apple cider vinegar, parsley, oregano, basil, and black pepper.
Toss the Salad:
Pour the dressing over the pasta and vegetables, then gently toss to combine everything evenly.
Chill:
Let the pasta salad marinate in the fridge for at least 30 minutes (preferably overnight) to allow the flavors to meld together.
Serve:
Enjoy the pasta salad cold or at room temperature.

Servings and Timing

Servings: 6-8 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes (plus chilling time)

Variations

Add Protein: You can add chickpeas or tofu to make this pasta salad a more substantial meal.
Swap Veggies: Feel free to swap out bell peppers for other veggies like zucchini or olives for capers.
Make It Spicy: Add some red pepper flakes to the dressing for a bit of heat.
Pasta Options: If you’re not gluten-free, you can use any pasta of your choice, but rotini works best for holding the dressing.

Storage/Reheating

Storage: Store leftover pasta salad in an airtight container in the fridge for up to 3 days. The flavors will continue to develop as it sits!
Reheating: This salad is best served cold or at room temperature. It doesn’t require reheating, making it the perfect make-ahead dish.

FAQs

Can I use a different type of pasta?

Yes, you can use any type of pasta you prefer. However, if you’re going for a gluten-free option, ensure you use certified gluten-free pasta.

How long can I store this pasta salad?

This pasta salad can be stored in the fridge for up to 3 days. The flavors will continue to marinate as it sits!

Can I make this salad ahead of time?

Yes! In fact, this pasta salad tastes even better the next day, as the dressing has time to soak into the pasta and vegetables.

Can I add other veggies to this pasta salad?

Definitely! You can add any veggies you like such as cherry tomatoes, cucumbers, or even olives. Get creative!

Conclusion

This Cold Italian Pasta Salad is a crowd-pleaser and the perfect dish for any occasion. It’s refreshing, flavorful, and easy to make. Whether you’re looking for a light side dish or a healthy meal prep option, this salad has you covered. With simple, wholesome ingredients, it’s the perfect addition to your next picnic, BBQ, or family dinner. Enjoy!

Cold Italian Pasta Salad (Gluten-Free, Vegan, Allergy-Free)

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This Cold Italian Pasta Salad is a refreshing, gluten-free, and vegan dish featuring tri-colored rotini, crisp vegetables, and a zesty homemade Italian dressing. It’s perfect for a light side dish, picnic, BBQ, or as a healthy meal prep option.

Author: Amy
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes (plus chilling time)
Yield: 6-8 servings
Category: Side Dish
Method: No-cook
Cuisine: Italian

Instructions

Boil the gluten-free rotini according to package directions, cooking for 2 minutes less than suggested to avoid mushiness.
While pasta is cooking, chop the bell peppers, cucumber, tomatoes, and red onion. Add them to a large mixing bowl along with sliced black olives.
Drain the cooked pasta and rinse it under cold water to stop the cooking process. Add it to the bowl with the chopped veggies.
In a separate bowl, whisk together the olive oil, apple cider vinegar, parsley, oregano, basil, and black pepper to make the dressing.
Pour the dressing over the pasta and vegetables, and gently toss to combine evenly.
Let the salad marinate in the fridge for at least 30 minutes (preferably overnight) for the best flavor.
Serve chilled or at room temperature and enjoy!