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Gluten Free Italian Pasta Salad

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Course Salad, Side Dish
Cuisine Italian
Calories 321 kcal


  • 6 ounces Gluten Free pasta I used Barilla Gluten Free Rotini
  • ¾ cup extra virgin olive oil
  • ¼ cup red wine vinegar you could use white wine vinegar
  • 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
  • ½ tbsp minced garlic about 1-2 cloves
  • 2 tablespoon grated parmesan cheese
  • 1 tablespoon lemon juice about half a lemon
  • 4 ounces sharp cheddar cheese, cut into small cubes ½ an 8 ounce block
  • 1 cup grape tomatoes, sliced into thirds


  • Cook pasta according to package directions, drain, rinse with cold water while still in strainer, and add to a large mixing bowl
  • While pasta cooks, make dressing by adding oil, vinegar, garlic powder, oregano, basil, salt, red prepper, black pepper, minced garlic, parmesan, and lemon juice to a small mixing bowl and whisk to combine
  • Pour dressing over cooked, cooled pasta and stir to combine
  • Add cheese cubes and sliced tomatoes to pasta and stir again to combine
  • Cover with plastic wrap and chill in fridge for at least 30 minutes before serving
  • Store leftovers in airtight container in fridge for up to 3 days


Sodium: 114.7mgSugar: 0.3gFiber: 1.1gPotassium: 43.6mgCholesterol: 16.1mgCalories: 321kcalFat: 26gProtein: 5.8gCarbohydrates: 18.9g
Keyword gluten free pasta salad, gluten free recipes, gluten free side dish, pasta salad, side dish
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