This Gluten-Free Italian Pasta Salad is loaded with tender pasta, grilled chicken, crisp vegetables, feta, and a homemade tangy Italian dressing. Make it for a cookout, easy lunch, potluck, or simple summer dinner.
This Gluten-Free Italian Pasta Salad is fresh, tangy, and hearty enough to count as lunch. With juicy tomatoes, crunchy cucumber, pepperoncini, chicken, and a zippy dressing, it is especially good for cookouts, potlucks, and make-ahead meals.
I like using rotini or fusilli here because all those little curves hold onto the dressing. Gluten-free pasta can be a little firmer after it sits in the fridge, so I cook it just a touch longer when I know the salad will be served cold later.
The pepperoncini is one of my favorite parts of this salad. It adds that sharp, briny flavor that cuts through the olive oil dressing, and it works so well with salty feta and sweet tomatoes. Add the feta if you have it; it is optional, but I rarely leave it out.
Key Ingredients
Gluten-free pasta: Use your favorite gluten-free pasta shape, such as rotini, penne, or fusilli, so the dressing and vegetables cling to every bite.
Grilled chicken breasts: Chopped grilled chicken turns this from a simple side into a satisfying meal.
Cherry or grape tomatoes: Their juicy sweetness balances the tangy dressing and pepperoncini.
Cucumber: Adds cool, refreshing crunch.
Pepperoncini: Brings a mild, vinegary bite that gives the salad classic Italian-style flavor.
Red onion: Use finely diced red onion for sharpness and color.
Fresh parsley: Adds a fresh, herbaceous finish.
Feta cheese: Optional, but its salty creaminess works especially well with the tangy dressing.
Italian dressing: A quick homemade blend of olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, Italian seasoning, garlic, salt, and pepper.
How to Make Gluten-Free Italian Pasta Salad
Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Cook the gluten-free pasta according to the package directions.
If you are making the salad ahead, cook the pasta about 1 minute longer than directed. It tends to firm up as it chills. If you plan to serve it the same day, follow the package’s cooking time.
While the pasta cooks, add the red onion, tomatoes, cucumber, pepperoncini, grilled chicken, parsley, and feta to a large bowl.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, Italian seasoning, garlic, salt, and black pepper.
Drain the cooked pasta and rinse it under cold water until cooled. Cold rinsing stops the pasta from continuing to cook and helps keep it from getting sticky in a cold salad.
Add the pasta to the bowl, pour the dressing over everything, and toss until well coated.
Serve right away, or refrigerate for 30 minutes if you have time. That short chill gives the dressing a chance to settle into the pasta and vegetables.
How to Store
Keep any leftovers in a sealed container in the fridge for up to 3 days. Give the salad a good stir before serving, since some dressing may settle at the bottom.
For the best texture, enjoy it within the first 1 to 2 days. If the pasta absorbs the dressing during storage, add a small drizzle of olive oil or red wine vinegar to freshen it up.
FAQs
Can I make pasta salad with gluten-free pasta?
Yes. Use gluten-free rotini, penne, or fusilli, rinse it in cold water after cooking, and toss with dressing.
How do you make gluten-free Italian pasta salad?
Cook the gluten-free pasta, then mix it with the vegetables, grilled chicken, feta, and homemade Italian dressing.
What is a 3-ingredient pasta salad?
It is simply cooked gluten-free pasta, Italian dressing, and one mix-in, such as cherry tomatoes.
What is gluten-free Italian salad dressing mix?
It is a wheat-free blend of Italian herbs, garlic, onion, salt, and pepper. Check the package label to make sure it is certified gluten-free.
More gluten-free recipes to make ASAP!
- Homemade Gluten-Free Pasta (Easy & Fresh)
- Best Gluten-Free Fried Chicken (Better Than KFC!)
- Gluten-Free Mashed Potatoes
- Gluten-Free Perogies
You can also FOLLOW ME on Facebook and Pinterest to see more of the delicious food I’m making!
Gluten-Free Italian Pasta Salad
A fresh, tangy pasta salad with grilled chicken, crisp vegetables, feta, and a quick homemade Italian dressing.
Ingredients
For Salad
- 12 ounces gluten-free pasta of choice
- 1/2 cup red onion, finely diced
- 12 ounces cherry or grape tomatoes, halved
- 1 large cucumber, or 3 mini cucumbers, diced
- 1/2 cup sliced pepperoncini
- 2 grilled chicken breasts, chopped
- 1/3 cup fresh parsley, chopped
- 1/2 cup feta cheese, optional
For Dressing
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 2 teaspoons Italian seasoning
- 2 teaspoons minced garlic
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Cook the gluten-free pasta according to the package directions.
- If you are making the salad ahead, cook the pasta about 1 minute longer than directed. It tends to firm up as it chills. If you plan to serve it the same day, follow the package's cooking time.
- While the pasta cooks, add the red onion, tomatoes, cucumber, pepperoncini, grilled chicken, parsley, and feta to a large bowl.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, Italian seasoning, garlic, salt, and black pepper.
- Drain the cooked pasta and rinse it under cold water until cooled. Cold rinsing stops the pasta from continuing to cook and helps keep it from getting sticky in a cold salad.
- Add the pasta to the bowl, pour the dressing over everything, and toss until well coated.
- Serve right away, or refrigerate for 30 minutes if you have time. That short chill gives the dressing a chance to settle into the pasta and vegetables.
Notes
- Rotini, fusilli, and penne are great choices because they catch the dressing well.
- Feta is optional; leave it out for a dairy-free pasta salad.
- Keep any leftovers in a sealed container in the fridge for up to 3 days.
Recommended Products
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Jovial Whole Grain Brown Rice Pasta Variety Pack (Rigate, Fusilli, Caserecce) - Whole Grain Pasta, Organic Pasta, Gluten Free, Dairy Free, Brown Rice Pasta, Made in Italy - 12 Oz, 3 Pack -
Del Destino Pepperoncini 1 Gallon
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Simply Organic Italian Seasoning, 0.95 Ounce, Organic Herbs, Oregano, Majoram, Thyme, Rosemary, Basil, Sage, Kosher, NonGMO
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OXO Good Grips Little Salad Dressing Shaker - Black, Small
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AIDEA Salad Bowls, Wooden Salad Bowls Set, Large Acacia Wood Serving Bowl for Fruits, Salad, 12.5" Big Salad Bowl with Serving Utensils
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 409Total Fat: 22gSaturated Fat: 6gUnsaturated Fat: 16gCarbohydrates: 29gFiber: 4gSugar: 6gProtein: 27g
