Gluten-Free Summer Pasta Salad Recipe

Summer is here and the patio is open! I am always on the hunt for gluten-free dishes to pass, and this is the perfect gluten-free pasta recipe. The best part is that it takes under 20 minutes to make, and it actually gets better when it stays a few days in the refrigerator.

Gluten-Free Summer Pasta Salad Recipe:

  • 12 -16 ounce pack of pasta
  • 3 cups of cherry tomatoes, cut in half
  • 8-ounce fresh mozzarella cheese balls, cut in half
  • 1 Ib Klement’s summer sausage, cut in 1/4 (Klement’s Summer Sausage is Gluten-Free)
  • 3/4 cup of kalamata or black olives, sliced
  • 1/2 cup of fresh parsley, chopped

Italian pasta salad dressing

  • 1 1/2 cups olive oil
  • 1/4 cup of white vinegar
  • 1/4 cup of water
  • 2 TBL of coarse sea salt
  • 2 cloves of garlic
  • 1 TBL sugar
  • 2 tsp of dry oregano
  • 2 tsp of dry basil
  • black pepper to taste


Boil pasta according to directions on the package. Drain and allow to cool, stir in a little butter or olive oil to prevent sticking. While your pasta is cooking mix all your dressing ingredients together and shake together using a blender or shaker cup.

After your pasta is cooled, mix everything together.

Keep in your refrigerator for a few days (the flavor actually gets better over time!)


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