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Gluten-Free Italian Pasta Salad

This pasta salad is perfect for any summer time cookout. It's full of fresh veggies and tossed in a homemade tangy dressing!
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Course: Appetizer, Salad, Side Dish
Cuisine: Italian
Keyword: gluten free, pasta, pasta salad, salad, unrefined, vegan, vegetarian
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes
Servings: 10 servings
Author: Rachel Alexandra



  • 1 lb red lentil pasta
  • 1 bell pepper (diced)
  • 2 mini cucumbers (sliced)
  • 1 carrot (peeled and diced)
  • 1 6 oz can black olives (sliced)
  • cups cherry tomatoes (halved)
  • 8 oz fresh mozzarella balls (optional)


  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • tsp mustard
  • tsp raw honey
  • 2 tsp lemon juice
  • 1 clove garlic (minced)
  • 2 Tbsp yellow onion (minced)
  • 1 Tbsp chives (chopped)
  • 1 Tbsp fresh basil (chopped)
  • 1 Tbsp fresh parsely (chopped)
  • 1 Tbsp fresh oregano (chopped)



  • Cook the pasta according to package directions. Set aside to cool.
  • Meanwhile, chop the pepper, carrot, cucumbers, olives, and tomatoes. Toss together in a large bowl with the mozzarella balls (if using).
  • When the pasta is cool, mix it in with the other ingredients.


  • In a medium bowl, whisk the oil, vinegar, mustard, honey, and lemon juice.
  • Add the onion, garlic, and fresh herbs and mix well.
  • Pour the dressing over the salad and stir until all the ingredients are coated.
  • For best flavor, allow the salad to marinate for a couple hours before serving.


Omit cheese if vegan.
If not gluten-free, substitute regular pasta.
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