Gluten-Free Pasta Salad

This pasta salad is super easy to make, and can be made either gluten-free or gluten-full (the macaroni is gluten-free while  the rotini is gluten-full).  You can use any pasta of your choice, but I chose to make two different pastas because I was serving both at the same event, and wanted to make sure the gluten-free version was easily recognizable for myself and the other gluten-free guests.

The macaroni version is gluten-free while the rotoni is gluten-full.


  • 1 12oz. Box Pasta (I used Barilla gluten-free Elbow Pasta)
  • 1/4 c. Red Bell Pepper (chopped)
  • 1/4 c. Orange Bell Pepper (chopped)
  • 1/4 c. Yellow Bell Pepper (chopped)
  • 1/4 c. Green Bell Pepper (chopped)
  • 1/2 c. Grape Tomatoes (cut in half)
  • 1/2 c. Fresh Mozzarella (I cut mini mozzarella balls into quarters)
  • 1/2 c. Black Olives (sliced)
  • 1 1/2 c. Italian Dressing (I used Wish-Bone Light Italian Dressing.  It’s gluten free!)


  1. Cook the pasta according to the instructions on the box.  For the Barilla pasta I used, I boiled about 5 quarts of water with 1 tsp. salt.  I cooked the pasta for 7 minutes, which was the recommended time on the box for al dente pasta.
  2. While the water is boiling, chop the peppers, tomatoes, mozzarella, and olives.
  3. When the pasta is finished cooking, drain the pasta, and place in a large bowl.
  4. Let the pasta cool for several minutes (you can place the bowl in a refrigerator to speed up the process).
  5. Once the pasta is cool, add the peppers, tomatoes, mozzarella, and olives.  Mix so that they are well distributed throughout the pasta.
  6. Add the dressing, and stir so that everything is well blended.
  7. Refrigerate until ready to serve (best served cold).
  8. Serve and enjoy!