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Gluten-Free Italian Pasta Salad

Gluten-free pasta salad with Italian dressing, salami, and mozzarella—built for a celiac-friendly side dish with crisp vegetables. Cook GF rotini or penne, rinse for the right bite, then chill for bold, cohesive flavor.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill time 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 520
Ingredients Method Notes

Ingredients
  

Gluten-free pasta (rotini or penne)
  • 1 lb gluten-free pasta (rotini or penne) Use a gluten-free blend that cooks to al dente per package directions.
Salami and cheese
  • 8 oz salami Cube the salami.
  • 8 oz mozzarella cheese Cube the mozzarella.
  • 0.25 cup Parmesan cheese Grate if using block Parmesan.
Vegetables
  • 1 cup cherry tomatoes Halve cherry tomatoes.
  • 1 cup cucumber Dice cucumber into bite-size pieces.
  • 0.5 cup black olives Slice olives.
  • 0.5 cup red onion Dice red onion finely.
Dressing and seasonings
  • 1 cup gluten-free Italian dressing Choose gluten-free Italian dressing.
  • 1 tsp Italian seasoning Use dried Italian seasoning.
  • salt and pepper Season to taste.

Method
 

Cook and cool the pasta
  1. Cook the gluten-free pasta according to package directions (it may take longer than regular pasta), until al dente. Drain and rinse with cold water to stop cooking and keep the pasta from clumping.
Build the salad
  1. Add the pasta, salami, mozzarella, cherry tomatoes, cucumber, black olives, and red onion to a large bowl. Toss to distribute the ingredients evenly so every bite has mix-ins.
Dress and season
  1. Pour in the gluten-free Italian dressing, then add the Parmesan cheese and Italian seasoning. Toss thoroughly until the pasta looks evenly coated and shiny.
  2. Season with salt and pepper to taste. Mix again and check that the vegetables and pasta are well seasoned.
Chill and finish
  1. Refrigerate for at least 2 hours before serving. Cover to prevent drying and let flavors meld while the pasta firms up.
  2. Toss again right before serving and adjust the dressing if needed. If it looks dry, add a small splash of gluten-free Italian dressing and stir until glossy.

Notes

For best texture, rinse the hot pasta under cold water until fully cooled—this helps the gluten-free pasta hold a firmer bite in the chilled salad. Refrigerate in a sealed container for up to 4 days; it can be frozen for longer storage, but expect softer vegetables after thawing. If you need it nut-free, ensure your Italian dressing and Parmesan are labeled nut-free (some brands may process with nuts).