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.
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
For extra protein, add chickpeas or tofu to make the salad more filling.
Feel free to swap out bell peppers for zucchini or olives for capers.
For a spicier version, add red pepper flakes to the dressing.
If not gluten-free, feel free to use any pasta of your choice, but rotini works best for holding the dressing.