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Zesty Gluten-Free Italian Pasta Salad

A refreshing and colorful gluten-free pasta salad, perfect for summer picnics and barbecues, packed with vibrant flavors from fresh vegetables and a zesty Italian dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Dressing
  • 8 ounces Gluten-Free Pasta Shapes like penne or rotini work best.
  • 1/2 cup Italian Dressing Ensure it's gluten-free.
Vegetables
  • 1 cup Cherry Tomatoes Halved for easy bites.
  • 1 cup Cucumber Diced for crunch.
  • 1 medium Bell Pepper Any color will brighten up the salad.
  • 1/4 cup Red Onion Finely chopped for a balanced flavor.
  • 1/4 cup Fresh Basil Leaves Chopped to distribute flavor.
  • 1/2 cup Black Olives Sliced for easy mixing.
Cheese
  • 1/2 cup Feta Cheese Crumbled; mozzarella is a great alternative.
Seasoning
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.

Method
 

Cooking the Pasta
  1. Start by boiling a large pot of water. Add a pinch of salt and the gluten-free pasta. Cook it according to the package directions until al dente. Drain and rinse with cold water to cool it down.
Preparing the Vegetables
  1. While the pasta cools, chop the cherry tomatoes, cucumber, bell pepper, red onion, and basil leaves. Slice the black olives.
Combining Ingredients
  1. In a large bowl, combine the cooled pasta, chopped vegetables, black olives, and crumbled feta cheese.
Dressing the Salad
  1. Drizzle the Italian dressing over the pasta mixture. Season with salt and pepper to taste. Toss everything gently to combine.
Chilling
  1. For the best flavors, let the salad chill in the refrigerator for at least 30 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. If the pasta seems dry when serving, add a splash of additional dressing.