Yield: 6 people
Gluten Free Italian Pasta Salad
Made with brown rice pasta, homemade italian dressing, salami, red onion, artichokes, roasted red peppers, banana peppers, and fresh parsley. This fresh and easy gluten free Italian pasta salad is the perfect dish for your summer cookouts! It is a recipe the whole family will love.
Ingredients
- 1 box brown rice pasta, cooked & cooled
- pint cherry tomtaoes, halved
- ½ red onion, chopped
- ½ cup roasted red pepper strips
- ½ cup banana pepper rings
- 14 oz can artichoke hearts, chopped
- 4 oz salami, cubed
- large handful fresh parsley, chopped
Dressing
- ½ cup extra virgin olive oil
- ⅓ cup balsamic vinegar
- 1 tbsp lemon juice
- ½ tbsp minced garlic
- 1 tsp honey, optional
- 1 tsp oregano
- 1 tsp red pepper flakes
- salt & pepper, to taste
Instructions
- Make the dressing. Add lemon juice, extra virgin olive oil, balsamic vinegar, and spices to a bowl and mix until combined.
- Make the pasta salad. Add cooked and cooled pasta to a large bowl. Then add in the rest of the pasta salad ingredients.
- Add the dressing. Pour the dressing over the pasta salad and toss until fully combined.
- Serve & enjoy. Top with fresh parsley and red pepper flakes. Enjoy!
Notes
- I think brown rice pasta holds the best for pasta salad. My favorite is Jovial Foods. Cook and cool the pasta before adding in the other ingredients.
- Some other delicious add ins are hard pepperoni, parmesan or mozzarella cheese, fresh basil, olives, etc.
- Make ahead of time and place in the fridge for at least 30 minutes before serving.
- Store in an airtight container in the fridge for up to 4 days.
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