Zesty Gluten-Free Pasta Salad Bowl
A vibrant and refreshing gluten-free pasta salad featuring al dente rotini, crisp garden vegetables, and a tangy homemade vinaigrette. This dish is designed to stay firm and flavorful, making it the perfect healthy lunch or summer side dish for any crowd.
Equipment
- Large stockpot
- Colander
- Chef's knife
- Cutting board
- Small mason jar or whisking bowl
- Whisk
- Large mixing bowl
- Salad tongs or large spoons
Ingredients
- 12 oz Gluten-Free Rotini pasta corn and rice blend recommended
- 1 large English cucumber, diced
- 1 pint cherry tomatoes, halved
- ½ medium red onion, finely diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- ½ cup Kalamata olives, pitted and halved
- ½ cup feta cheese, crumbled
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon sea salt plus more for pasta water
- ½ teaspoon cracked black pepper
- Optional: 1/4 teaspoon red pepper flakes
- Optional: 2 tablespoons toasted pine nuts for garnish
Instructions
- Bring a large pot of heavily salted water to a rolling boil. Add the gluten-free rotini and cook for exactly one minute less than the package instructions suggest for al dente.
- Drain the pasta immediately in a colander and rinse thoroughly under cold running water to stop the cooking process and remove excess starch. Shake the colander well to ensure the pasta is as dry as possible.
- While the pasta is cooling, dice the cucumber, red onion, and bell peppers into uniform, bite-sized pieces. Halve the cherry tomatoes to allow their juices to mingle with the dressing.
- Prepare the vinaigrette by combining the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper in a small bowl or mason jar. Whisk or shake vigorously until the mixture is emulsified and cloudy.
- In a large mixing bowl, combine the cooled, dry pasta with the chopped cucumbers, tomatoes, onions, and bell peppers.
- Pour the dressing over the salad and toss gently with large spoons or tongs until every ingredient is well-coated.
- Add the crumbled feta cheese and Kalamata olives to the bowl. Fold them in gently to avoid smashing the cheese or discoloring the other ingredients.
- Cover the bowl and refrigerate for at least 30 minutes. This resting phase allows the pasta to absorb the zesty flavors and the vegetables to marinate.
- Give the salad a final toss before serving. If the pasta has absorbed too much dressing, add a small splash of olive oil and vinegar to refresh the texture.
Notes
To prevent the pasta from becoming gummy, never skip the cold water rinse. For a dairy-free version, omit the feta or use vegan cheese crumbles. If you are meal prepping this for the week, store the dressing separately and toss just before eating to maintain the best texture. This salad pairs excellently with grilled chicken or chickpeas for added protein.