Gluten Free Italian Pasta Salad
Ingredients
- 6 ounces gluten free rotini
- 1 cup grape tomatoes sliced into thirds
- ¾ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon lemon juice
- ½ tablespoon minced garlic
- ¼ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 1 teaspoon crushed red pepper
- ¼ teaspoon black pepper
Instructions
- Cook the pasta according to the package directions. Drain and rinse thoroughly under cold water.
- Transfer the cooled, drained pasta to a large mixing bowl.
- In a separate bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, Parmesan, garlic powder, oregano, basil, salt, crushed red pepper, and black pepper.
- Pour the dressing over the pasta and gently stir until evenly coated.
- Add the sliced grape tomatoes. Stir gently to combine.
- Cover and refrigerate for at least 30 minutes before serving.
- Stir again before serving. Store leftovers in an airtight container in the refrigerator for up to three days.
Notes
- Always verify that packaged ingredients are certified gluten free when necessary.
- Cook the pasta only until al dente to prevent it from becoming mushy.
- Reduce the crushed red pepper if serving children or anyone sensitive to spice.
- White wine vinegar can be substituted for red wine vinegar.
- Add a splash of vinegar or drizzle of olive oil if the pasta salad needs refreshing after refrigeration.
Nutrition Information
Approximate nutrition per serving, based on 6 servings:- Calories: 370
- Total fat: 29 g
- Saturated fat: 5 g
- Cholesterol: 5 mg
- Sodium: 470 mg
- Total carbohydrates: 25 g
- Dietary fiber: 2 g
- Total sugars: 1 g
- Protein: 4 g
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