Italian Pasta Salad Recipe
Fresh, light, and healthful Italian Pasta Salad made gluten-free and vegetarian. The perfect side kick to any main entrée and perfect for summer entertaining!
Servings: 12 Servings
Calories: 273kcal
Ingredients
- 16 ounces gluten-free spiral pasta noodles
- 1 green bell pepper
- 2 cups cherry tomatoes halved
- ⅔ cup kalamata olives or black olives chopped
- ½ cup red onion thinly sliced
- 1 cup feta cheese crumbles
- 2/3 cup Italian Dressing
- ½ tsp sea salt to taste
- 2 Tbsp fresh parsley finely chopped, optional
Instructions
- Prepare the Italian Dressing and refrigerate until ready to use.
- Cook the pasta according to package instructions (I always cook mine a couple of minutes less than instructed to keep it al dente). Drain pasta into a colander and run cold water over it to help cool it off quickly.
- While the pasta is cooking, chop the bell pepper, tomatoes, olives, and red onion.
- Transfer the cooked and cooled pasta to a mixing bowl along with the remaining ingredients, including the Italian dressing.
- Stir the pasta salad until everything is well combined and coated in dressing. Taste for flavor and add sea salt and/or more Italian dressing to taste.
- Serve with your favorite entrees and enjoy!
Nutrition
Serving: 1of 12 | Calories: 273kcal | Carbohydrates: 33g | Protein: 5g | Fat: 13g | Fiber: 2g | Sugar: 3g