I have loved Italian pasta salad as long as I can remember. My mom used to get the kind that came in a box ready to go and it was delicious! We used to have it all the time at family get togethers in the summer and it was always a big hit.
With food allergies, you can’t just run to the store and get a box of the pre-made pasta salad. You can however, make it from scratch very easily. Let me tell you something, the box pasta salad has got NOTHING on this homemade gluten free and dairy free Italian pasta salad! I don’t even miss the regular pasta. That’s how good this is!
I was so excited with how this turned out! It had similarities to the boxed pasta salad I grew up with, but tasted so much better! I think one of the keys is the awesome homemade Italian dressing recipe I am sharing with you as well. I couldn’t believe how easy it was to make this dressing and it just made this Italian pasta salad AMAZING!
I will say that you need to be aware of the type of gluten free pasta that you are buying. A lot of gluten free pastas do not do well cold, which is how this pasta salad is eaten. I have had great luck with “Barilla Gluten Free Rotini”. Make sure you use this brand or know the pasta you are using will do well cold.
What are some of your childhood favorites that you miss or have an awesome allergy friendly version of? Pasta salad was definitely at the top of my list so I’m very happy to have this homemade version in my recipe box. I hope you enjoy this gluten free and dairy free Italian Pasta Salad as much as I do!Print
1 12oz box gluten free pasta (I use “Barilla Gluten Free Rotini”)
1 bell pepper, chopped
1 1/2 cup cucumber, chopped and quartered
1/2 cup red onion, chopped
1 cup broccoli
1 cup gluten free pepperoni, quartered (Make sure if your pepperoni contains “Lactic Acid” that it is not from milk. I use “Applegate Farms” brand.)
1 2.5 oz can black olives, chopped
1 cup Italian dressing (homemade recipe below)
Italian dressing (makes 1 1/2 cups):
1 cup olive oil
1/2 cup Apple cider vinegar
3 tbsp water
1 tsp honey
1 tsp salt
1 1/2 tsp oregano
1 tsp thyme
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp rosemary
1/2 tsp sage
1/2 tsp pepper
- Cook pasta according to package directions. When there are 3 minutes left, add broccoli and finish cooking.
- While the pasta is cooking, chop pepper, cucumber, red onion, pepperoni, and black olives. Add to a large bowl.
- Drain pasta and broccoli. Run cold water over the pasta and broccoli until cooled. Add the pasta and broccoli to the bowl.
- In a medium sized mason jar, combine all Italian dressing ingredients and shake until combined.
- Add 1 cup of Italian dressing to the pasta salad and toss to evenly coat. Add additional dressing to taste.*
1 cup of dressing is usually plenty for my family’s tastes, but some people like to have a stronger Italian dressing flavor. Just add dressing until you are happy with the taste. Store extra dressing in the mason jar in the fridge for up to a week. It’s delicious on salad and baked chicken.
For this recipe, I recommend:
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