Photo of large serving bowl of gluten-free pasta salad with large serving spoon on table with various ingredients in the background.

This is the pasta salad I bring to every summer cookout and the one I make on a random Tuesday when I need something to eat for the next few days. It works both ways.

The homemade Italian dressing is what makes it. Olive oil, red wine vinegar, Dijon, a little lemon juice. It comes together in one bowl and it’s better than anything from a bottle. The salami, mozzarella, and fresh herbs do the rest.

Why You’ll Love This Recipe

Make-ahead friendly. This salad gets better as it sits. Make it the morning of and it’s even more flavorful by the time you serve it.
The dressing is homemade. One bowl, a whisk, and about two minutes. Olive oil, red wine vinegar, Dijon, and a few pantry staples. No bottled dressing needed.
Works as a side or a meal. With salami, mozzarella, and pasta all in one bowl, it’s substantial enough to stand on its own.

Searching for more gluten-free side dishes for a potluck? Try these! avocado chicken salad / quinoa chickpea salad / southwest quinoa salad / red potato salad with corn and bacon

Ingredients for gluten-free pasta salad all in individual bowls and labeled including red bell pepper, basil, cherry tomatoes, garlic powder, parmesan, red wine vinegar, red pepper flakes, sugar, pepper, dijon mustard, gluten-free pasta, olives, salt, parsley, olive oil, Italian dressing, lemon juice, salami, mini mozzarella balls, and red onion.

Searching for more gluten-free pasta recipes? gluten-free lasagna / gluten-free macaroni and cheese / mozzarella mac and cheese

Ingredient Notes

Gluten-Free Pasta – I used Barilla gluten-free rotini, which holds up really well in pasta salad without turning mushy. Fusilli or penne also work! I also like Jovial brand gluten-free rotini for this recipe, too.
Cherry tomatoes – Halve them lengthwise. Grape tomatoes work too.
Red Bell Pepper – Adds crunch and a little sweetness. Yellow or orange bell pepper works as a substitute.
Red Onion – Cut into very thin slices so it isn’t too pungent. If raw onion is too strong, soak the slices in cold water for 10 minutes before adding.
Black Olives – Briny and bold. Kalamata olives work here too, just make sure they’re pitted and halved.
Mini Mozzarella Balls (Bocconcini) – You can dice a regular mozzarella log if that’s what you have.
Salami – Any variety works. I used mild Genoa. Spicy soppressata or chopped pepperoni are both good options.
Fresh Herbs (Parsley + Basil) – These brighten the whole salad. Dried herbs won’t give the same flavor so fresh only here.
Homemade Italian Dressing – This dressing is bold, tangy, and so easy to whisk together. Dijon mustard gives it body, red wine vinegar adds zing, and a touch of sugar balances it all out. Way better than store-bought!

Cook your pasta all the way through

For pasta salad, cook your gluten-free pasta for the full time on the package, not al dente. Gluten-free pasta firms up as it chills, so undercooking it means a crumbly texture by the time you serve it. Rinse it well under cold water after draining to stop the cooking and cool it down completely before adding the dressing.

Spoonful of gluten-free pasta salad with pieces of cherry tomato, gluten-free pasta, olives, and mozzarella ball.

Recipe FAQs

What can I use instead of salami?

Pepperoni, prosciutto, or grilled chicken all work. For a vegetarian version, marinated chickpeas or marinated artichoke hearts are both good substitutes.

Can I use store-bought dressing?

Yes, a good-quality Italian vinaigrette works if you’re short on time. Just make sure it’s gluten-free. The homemade version is worth it though. It takes about two minutes and the flavor is noticeably better.

Expert Tips

Toss again before serving. The dressing settles to the bottom as it chills. A quick toss right before serving redistributes everything and keeps it tasting fresh.
Let it come to room temperature first. I take mine out of the fridge about 10 to 15 minutes before serving. Cold pasta salad mutes the flavor of the dressing.
Make it dairy-free or vegetarian. Omit the mozzarella and Parmesan for a dairy-free version, or swap the salami for chickpeas or marinated artichokes to make it vegetarian.
Finish with fresh herbs. A few extra basil leaves or a sprinkle of Parmesan right before serving makes it look like you tried harder than you did.

Finished product of gluten-free pasta salad in a large, white serving platter.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the dressing as it sits, so give it a good stir before serving. If it looks a little dry, revive it with a splash of olive oil or a squeeze of lemon juice.

You can serve this pasta salad cold, but I think it tastes best when it’s had about 10–15 minutes at room temperature to take the chill off and let the flavors really shine.

Serving Suggestions

This pasta salad works as a side for just about any main. I serve it alongside my gluten-free fried chicken or my gluten-free corn dogs at cookouts, and it also pairs well with my gluten-free crab cakes if you want something a little different.