Scale

For the Salad:

1 (12-ounce) box gluten-free Rotini or Penne pasta (Barilla gluten-free recommended)

1 (14-ounce) can artichoke hearts, drained and chopped (water- or brine-packed)

1 cup black olives, halved or sliced

1 cup grape tomatoes, halved

1 cup mozzarella cheese, diced (or fresh mozzarella pearls)

1 cup roasted red peppers, diced (from a jar)

Fresh chopped basil, optional, for garnish

For the Creamy Italian Dressing:

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried parsley

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1 1/2 teaspoons salt (adjust to taste)

1/2 teaspoon black pepper

2 tablespoons sugar

1 cup mayonnaise (Hellmann’s recommended)

1 tablespoon red wine vinegar

1 tablespoon balsamic vinegar

1 cup grated Parmesan cheese

Cook the gluten-free pasta according to the package directions. Drain and rinse under cold water to cool.
In a large bowl, combine the cooled pasta, artichoke hearts, black olives, grape tomatoes, mozzarella, roasted red peppers, and fresh basil (if using).
In a separate bowl, whisk together all dressing ingredients: garlic powder, onion powder, dried basil, dried oregano, dried parsley, dried thyme, dried marjoram, salt, black pepper, sugar, mayonnaise, red wine vinegar, balsamic vinegar, and Parmesan cheese.
Pour the dressing over the pasta mixture and toss until everything is evenly coated.

Chill the salad for at least 30 minutes before serving to allow flavors to meld.

For a dairy-free version, use vegan mozzarella and Parmesan.
Add grilled chicken, salami, or chickpeas for extra protein.
Feel free to substitute veggies like cucumber, carrots, or snap peas for variety.

Keywords: gluten free pasta salad, creamy Italian dressing, easy summer salad, gluten free recipes