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Vegetarian Gluten Free Pasta Salad Recipe

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An Italian-inspired gluten free pasta salad recipe with mozzarella balls, peppers, olives, and edamame for a protein boost.
Course Lunch & Dinner
Cuisine American, Mediterranean
Keyword cold pasta salad, gluten free pasta salad, Italian pasta salad, vegetarian gluten free pasta salad
Prep Time 15 minutes
Servings 7 servings
Calories 250
Author Alyssia Sheikh

Ingredients

Gluten Free Pasta Salad

  • 8 oz brown rice & quinoa pasta any shape, or GF pasta of choice
  • ¾ cup edamame , shelled
  • ½ cup mini sweet peppers , sliced
  • ½ cup cherry tomatoes , halved/quartered
  • ½ cup kalamata olives , sliced
  • ½ cup fresh mozzarella balls
  • ¼ cup fresh basil , chopped (or parsley)
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp red wine vinegar
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch organo
  • parsley , chopped (for topping)

Instructions

  • Cook pasta according to package directions. (With gluten free pastas, I recommend cooking for ~1 minute less than box calls for. This results in less sticky/gummy pasta!)
  • Drain pasta once cooked and rinse in cold water. Drizzle with a bit of oil and toss so it doesn’t stick.
  • Once cooked pasta is cool, combine all Italian pasta salad ingredients in a large bowl. Toss well to coat.
  • Serve and enjoy immediately, or store for later. Best after sitting overnight!
  • Store in airtight container(s) in the fridge for up to a week.
  • Yields ~7 cups gluten free pasta salad.

Video

Nutrition

Serving: 1cup | Calories: 250kcal | Carbohydrates: 30g | Protein: 8g | Fat: 11g | Fiber: 3g | Sugar: 2g