Description
A refreshing and easy gluten-free pasta salad perfect for picnics or light meals.
Ingredients
Scale
- 1 pound gluten-free pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook gluten-free pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, and Kalamata olives.
- In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the pasta mixture and toss gently to combine.
- Stir in the fresh parsley and basil.
- Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
- You can add grilled chicken or chickpeas for extra protein.
- Adjust vinegar and oil ratio to your preference.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: gluten free pasta salad, vegetarian pasta salad, easy pasta salad, picnic salad, summer salad