Gluten-Free Italian Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crunchy pasta salad loaded with cherry tomatoes, mozzarella, pepperoni, olives, and a zesty homemade vinaigrette. An ideal make-ahead side for cookouts and summer gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 12 oz gluten-free pasta, (cooked)
- 2 cups cherry tomatoes, (halved)
- 8 oz small mozzarella cheese balls, (halved)
- 8 oz salami or summer sausage, (cubed)
- 3/4 cup kalamata olives
- 3/4 cup pepperoncini
- 1/3 cup red onion, (finely diced)
- 1/2 cup fresh parsley, (finely chopped)
- 1 cup olive oil
- 1/3 cup white wine vinegar
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon pepper
- 2 tablespoons pepperoncini liquid, (optional but delicious!)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 1722mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 160mg
- Calcium
- 14mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1722MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.