(Italian) Gluten Free Pasta Salad

My gluten free pasta salad is packed with Italian flavors like lemon, olive oil, fresh basil, and fresh mozzarella, making it a wonderful addition to summer cookouts and picnics! Or anytime really!

I love the simplicity of this recipe, which relies on fresh produce for seasonal flavor, although of course you can make it year round. Check out my add in ideas a bit lower down, or experiment (other herbs! pasta shapes! etc.!) to make it your own way.

This pasta salad is great on a buffet table as a side to grilled veggies, burgers, vegetarian burgers and sausages, or whatever meat you like. I'll also serve it as a light main dish, with a basket of gluten free honey cornbread muffins for a rustic touch or a bowl of vegetarian cream of tomato soup or vegetarian zucchini soup. Enjoy!

Why You'll Love This Flavorful Gluten Free Pasta Salad

• It's made right in the bowl. First, mix the dressing ingredients in your serving bowl, then toss in the pasta, layer in the veggies, cheese, and herbs, and you're ready to serve! I love that this one-bowl method minimizes mess and clean up.
• Full of fresh flavors. Lean into the Italian-inspired flavors of bright lemon, spicy basil, and creamy fresh mozzarella cheese, along with with ripe tomatoes and cucumber for a flavor-packed bite.
• Simply gluten-free. Just use gluten-free pasta and this salad is easily gluten-free! Everything else is already naturally gluten-free, so no need to worry about substitutions.
• Easy ingredients. Veggies, cheese, seasonings, and (gf) pasta - that's it! You'll be able to grab everything you need during one trip to the market (or maybe even your garden).

Gluten Free Pasta Salad Ingredients

Like I said, easy ingredients are all you need for this pasta salad! Check out what's important below. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Lemon juice - I always prefer freshly squeezed lemon juice but bottled works too if that's all you've got. Swap vinegar if you don't have lemon juice.
• Garlic - I add 1 minced garlic clove to the dressing. If you don't like raw garlic, you can omit this.
• Oregano - Dried oregano really adds that Italian flavor. Swap dried basil or Italian seasoning if you don't have oregano in the pantry.
• Salt and pepper - I use fine sea salt and black pepper.
• Olive oil - Extra virgin olive oil is my choice, but any variety will work.
• Gluten-free pasta - Any shape and brand works here. I love Jovial brand brown rice pasta, and use it exclusively. I chose the spiral shape for my salad because I like how they look and hold the dressing. Penne or elbows would also be good.
• Tomatoes - I've made this with large tomatoes or cherry or grape tomatoes; they all work great, so use what you have. Make sure they are ripe!
• Fresh mozzarella - Either buy a big ball of mozzarella and chop/slice it up, or get "cherry" sized mozzarella balls and cut them in half, which is what I did.
• Cucumber
• Red onion - I prefer red onion in this salad, but if have another type, feel free to use it instead.
• Basil - I LOVE adding fresh basil here; I feel like it adds so much summery, fresh flavor. If you can't get basil, try parsley.

Gluten Free pasta Salad Add-Ins

• Preserved lemon - Go all in on lemons by adding preserved lemons to this gluten free pasta salad.
• Olives - Pitted olives - I'm partial to black Kalamata olives - will add extra briny flavor.
• More herbs - In addition to the fresh basil, try chopped fresh parsley or even a little mint for a flavor twist.
• Extra veggies - Chopped bell pepper, banana peppers, arugula or baby spinach, blanched, chopped green beans ... all are welcome.
• Feta cheese - Add to or substitute the mozzarella for feta cheese.

Gluten Free Pasta Salad Recipe Notes

• Don't overcook the pasta. "Al dente" means just slightly firm. This can be tricky with gluten-free pasta because you don't want to undercook it, but overcooking it can lead to mushy pasta salad. So, pull it off the stove when the pasta has some give but isn't soft. It will soften up more in the dressing.
• Toss the pasta when warm. Drain the pasta well, then immediately add it to the bowl with the dressing. The warm pasta will soak up the delicious lemony dressing, making it super flavorful.
• Use a shaped pasta. It may go without saying, but don't use spaghetti noodles to make this salad! My favorite shapes are ziti, farfalle, and rotini.
• Make it ahead - but not too far ahead. You can definitely make this salad earlier in the day you wish to serve it, but I don't reccomend making it too far in advance because the pasta will soak up the dressing and can become overly firm in the fridge.
• Leave at room temperature. I like to make the dressing and toss it with the warm pasta a few hours before I plan to serve it, and then add in the vegetables, herbs and cheese just before serving so that everything stays fresh.
• Serve warm or cold. Depending on your preference, you can serve your pasta salad warm, room temperature, or chilled in the fridge. Again, you don't want to let it stay in the fridge long enough for the pasta to get hard, but about an hour will cool it to that classic pasta salad presentation. Personally, I prefer this salad warm or room temperature; you do you!

How to Store Gluten Free Pasta Salad

Transfer any leftover salad to an airtight container and store it in the fridge for up to 3 days. Gluten-free pasta is not as soft as regular pasta, so when you take it out of the fridge you may wish to let it stand at room temperature for awhile so that the pasta softens up again.

However, the pasta WILL absorb a fair amount of the dressing, which will keep it less firm than plain gluten-free pasta. I've also popped the leftover pasta salad in the microwave for a minute or so.