This Gluten-Free Pasta Salad with Italian Dressing recipe is so quick and delicious, I hope you enjoy it as much as we do! It's an easy healthy family dinner or lunch that assembles quickly in 30 minutes warm or cold. Made with gluten-free pasta noodles, cucumbers, broccoli, goat cheese, tomatoes, and a homemade zesty Italian dressing.
The secret to this healthy Italian cold pasta salad lies in our homemade zesty Italian dressing that's bursting with fresh flavors. One bite and you'll be transported straight to sunny Italy. Say hello to your new favorite vegetarian dish, plus I've got variations to make it different ways!
Jump to:
Why this recipe is so great
- The perfect cold pasta recipe for outdoor BBQ's and parties to make as a side dish with a healthy easy potato salad, broccoli grape salad, chopped kale salad, bowtie pasta salad and homemade baked beans.
- My delicious pasta salad recipe with an irresistible Italian dressing is your solution to new favorite easy dinner or side dish. It is so easy to make, gluten-free, vegetarian, and super healthy! This fool-proof recipe will help you whip up an authentic pasta meal in no time. It's fresh, it's flavorful, and it's about to become your new favorite salad!
- This pasta salad with Italian dressing recipe uses my dressing recipe but you can use a store-bought Italian dressing as well. Just look for a brand that is most natural and does not contain high fructose corn syrup or hydrogenated oils.
- Serve it cold or warm! You can eat this right away or chill it for later in the day. Many warm pasta salad recipes include Italian marinara sauce or pesto sauce tossed with pasta noodles and sauteed peppers, zucchini, garlic and onion. The great thing is this one can serve as a cold pasta salad recipe like tortellini pasta salad and bowtie pasta salad. The best thing about a cold pasta salad is that you can take it anywhere since you do not need to reheat it.
Key ingredients
As always, please see recipe card below for full ingredients and quantities.
- gluten free Rotini noodles
- grape tomatoes or cherry tomatoes - you can keep them whole or cut into halves
- finely chopped broccoli - the smaller the bites the more even the taste and texture throughout this pasta salad with Italian dressing.
- shredded carrots - you can grate the carrots with a thick setting on a cheese grater or purchase matchbox carrots from the store.
- cucumber or zucchini - I have made this with both and both are delicious although my image shows zucchini in this round.
- white onion - you can also use yellow or red onion for color.
- crumbled goat cheese - or feta cheese.
- Italian dressing - I love using my favorite easy Italian dressing recipe in many of my salads and you can even toss it in this broccoli pasta recipe.
What to put in cold pasta salad
You can make a cold pasta salad with Italian dressing with basically pasta noodles and the dressing. Then add any vegetables you have on hand. You an also add black olives, mozzarella cheese balls, chopped bell peppers, parmesan cheese, and mini pepperoni.
How to make this recipe
Please see recipe card below for full details.
Step 1 (image 1): Boil the noodles according to package directions.
Step 2 (image 2): Drain and rinse with cold water to stop the noodles from cooking, then set aside.
Step 3 (image 3): Prep the vegetables and whisk together the salad dressing ingredients.
In a large serving bowl add the cooled noodles, broccoli, tomatoes, cucumbers, carrots, goat cheese, onion, and fresh chopped basil.
Step 4 (image 4): Add Italian dressing on top and combine well. Serve right away or chill this salad for a couple of hours before serving. This allows for an even more flavorful salad as the flavors combine.
Storing leftovers
Store this healthy pasta salad with Italian dressing in the refrigerator in a sealed airtight container. It lasts for up to 3 days. Mix it again before serving to mix the flavors together. It makes the perfect leftovers for lunch the next day!
Recipe FAQs
Yes! It can be made ahead of time, and in fact, that makes it more delicious! It is meant to be served cold so letting it chill for a couple of hours lets the flavors absorb and makes cold pasta salads more flavorful.
Feel free to switch the goat cheese to provolone and salami squares for an Italian pasta salad recipe. I use goat cheese or feta for its mild tangy and tart creamy flavor and it is easier on the gut, which is especially good for those who are sensitive to lactose or experience congestion after eating dairy.
Olive Garden Signature Italian Dressing is amazing but it contains high fructose corn syrup. So we recommend using either Annie's brand of Annie's Tuscany Italian Salad Dressing and also Newman's Own Family Recipe Italian Dressing for a healthy pasta salad recipe. All of which can be found at most grocery stores.
Since there are fresh vegetables in this pasta salad that we want to stay crunchy, this recipe will last up to 3 days in the fridge for the best taste. Otherwise the cucumber and tomatoes will lose their crunch, but it is still safe to eat up to 5 days.
I do not advise cooking the past the day before. Cooked pasta noodles by themselves will start to clump and stick together if they are not tossed in an oil or dressing.
Always rinse the noodles with cold water right when they are finished cooking to prevent them from overcooking and becoming mushy.
More healthy salads
If you make this pasta salad with Italian dressing recipe I would love to see your creations and share it! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below!
📖 Recipe
Pasta Salad With Italian Dressing Recipe
Ingredients
- 3 cups gluten-free Rotini noodles or fusilli noodles
- 2 cups grape tomatoes or cherry tomatoes, halved
- 4 cups broccoli chopped finely
- 2 cups shredded carrots (matchbox carrots)
- 1 English cucumber or zucchini
- ½ cup white onion diced
- 8 ounces crumbled goat cheese
- fresh ground black pepper
- 3 tablespoons fresh basil leaves chopped
Italian Dressing
- ¾ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon dry basil
- 1 teaspoon dry oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the noodles according to package directions.
- Drain and rinse with cold water to stop the cooking then set aside to cool.
- Meanwhile cut the cucumber (or zucchini) ends off and and slice lengthwise. Place two halves flat and slice again so you have 4 long slivers. Slice the slivers into small cucumber chunks. Rinse grape tomatoes and set a side. Peel carrots and then grate and shred the carrots or use store-bought matchbox ones. Chop the broccoli into tiny pieces. Cut the onion into small dices.
- Whisk together the salad dressing ingredients.
- In a large bowl add the cooled noodles, broccoli, tomatoes, cucumbers, carrots, goat cheese, onion, and fresh chopped basil.
- Add Italian dressing on top and combine well. Serve right away or chill this salad for a couple of hours before serving. This allows for an even more flavorful salad as the flavors combine.
bacini siktirtme says
Everything is very open with a very clear explanation of the
issues. It was truly informative. Your site is useful.
Thanks for sharing!
Engie says
This cold pasta salad recipe is easy to make , nutritious and refreshing. I also like the details about Italian cold and warm versions of salads. You gave me a general idea of pasta salads. Thanks