Creamy Italian Pasta Salad (Gluten-Free)

by Lyndall Kriedemann

Homemade creamy Italian dressing combined with artichokes hearts, black olives, grape tomatoes, mozzarella cheese, roasted red peppers and gluten-free fusilli pasta. A perfect gluten-free creamy Italian pasta salad for your next cookout or family get together. A summer classic that everyone loves!

Ingredients 

  • 1 (340g) pack/box gluten-free Fusilli pasta, I like Sam Mills d'oro gluten-free pasta.
  • 1 (396g) can artichoke hearts, ,drained and chopped
  • 1 cup black olives
  • 1 cup cocktail tomatoes
  • 1 cup mozzarella cheese, ,diced
  • 1 cup roasted red peppers, , diced
  • Fresh chopped basil, ,optional

Creamy Italian Dressing

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • 1/2 teaspoon thyme
  • 1/2 teaspoon marjoram
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons sugar
  • 1 cup mayonnaise, (I am a Carbsmart girl)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 cup grated Parmesan cheese

Instructions 

  1. Bring water to a rolling boil. Add salt, olive oil and pasta to the water and cook to box directions for al dente.
  2. After draining the pasta, rinse pasta with cold water.
  3. Add pasta to a large bowl and stir in artichokes hearts, black olives, grape tomatoes, mozzarella cheese, roasted red peppers
  4. In a small bowl, add all of the dressing ingredients and stir until fully combined.
  5. Add the dressing to pasta and stir until fully coated. Garnish with fresh chopped basil. Enjoy!
  6. Store leftovers in an air-tight container.

Notes

  • Store leftovers in an air-tight container in the refrigerator. 
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