Gluten-Free Italian Pasta Salad

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Average Rating: 5 | Rated By: 6 users

In this Gluten-Free Italian Pasta Salad, the ingredients such as fresh basil, parsley, garlic, cherry tomatoes, olive oil, fresh lemon juice and bocconcini, are making this a beautifully flavoured light pasta salad.

Without question, this is one of my favourite pasta salad dishes. And no wonder, the entire dish is made with fresh ingredients. To give this recipe an Italian flair, be sure to use a good quality of bocconcini cheese.

For the salad to have that incredibly intense flavour, the pasta is marinated with fresh ingredients. The herbs and garlic play a significant role in this Italian pasta salad.

They set to the tone of freshness. This salad is very light because the vinaigrette is made with only olive oil and fresh lemon juice—no heavy mayo or cream dressing in this healthy salad.


Spring Gluten-Free Pasta Dishes


What I love about this gluten-free Italian pasta salad?

This salad is served at room temperature. This is especially important when you are entertaining and need the extra room in the refrigerator. If you are serving the pasta the same day, you can keep it on the counter until you are ready to eat.

When the salad is made a day in advance, then it needs to be brought to room temperature before serving. I would also like to mention that this gluten-free pasta salad is always better the next day. The flavours develop, enriching the pasta even more.

In this recipe, I used gluten-free spaghetti made out of quinoa and rice. But feel free to use any shape of pasta, but stay away from 100% corn pasta because it takes away from the fresh Italian flavour.


italian pasta salad in a bowl, gluten free


This dish is especially popular during the summer months because it does not need refrigeration. I hope you enjoy this really tasty Italian pasta salad.

Need more salad recipes? Check out our selection of healthy salads from simple greens to marinated quinoa salads and much more!


  • 1 cup chopped fresh flat-leaf parsley, leaf only
  • 1/2 cup sliced fresh basil leaves
  • 5 garlic cloves, finely chopped
  • 1/2 cup extra-virgin olive oil
  • 2 tsp. fresh lemon juice
  • 1/2 tsp. Pure sea salt
  • 1/4 tsp. GF ground black pepper
  • 16 oz. Cherry tomatoes, halved
  • 8 oz. Bocconcini, sliced
  • 1 lb. gluten-free pasta of choice (rigatoni, spaghettini, penne, fusilli, farfalle)
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  • In a large bowl combine parsley, basil, garlic, olive oil, lemon juice, salt and black pepper. Add tomatoes and bocconcini and stir to combine. Set aside for 30 minutes
  • Cook pasta in well salted water according to package directions (about 12 - 15 minutes). Drain and rinse in cold water until water is running clear
  • Add cooled pasta into the marinade, and gently stir to coat the pasta. Cover and marinate at room temperature for 30 minutes. Stir again, adjust seasoning if needed and marinade for 30 more minutes. Serve at room temperature
  • Note: The salad can be made 24 hours in advance when refrigerated. Bring to room temperature before serving. This salad will keep when refrigerated up to 5 days
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    Prep Time icon Prep Time 10 Minutes
    Difficulty icon Difficulty Easy
    Cook Time icon Cook Time 10 Minutes
    Serves icon Serves 4