Fresh, flavorful, and ready to impress! This vibrant Gluten-Free Pasta Salad with Balsamic Vinaigrette is packed with colorful veggies, briny olives, & a zesty homemade dressing that ties it all together. Perfect for meal prep, picnics, or as a crowd-pleasing side dish. 🌿🍅
Ingredients
1 package Taste Republic Gluten-Free Fusilli
½ red onion, thinly sliced
½ cup grape or cherry tomatoes, halved or quartered
1 small yellow bell pepper, chopped (about 1 cup)
1 can (6 oz) sliced black olives, drained
¼ cup chopped fresh cilantro
Salt and pepper to taste
Dressing
⅓ cup olive oil
2 tablespoons dark balsamic vinegar
½ teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon crushed red pepper flakes
Pinch of sugar
Salt and pepper to taste
Directions
Cook Pasta: Cook the gluten-free pasta according to package directions to desired doneness. Drain and rinse under cold water if serving chilled. Set aside.
Make Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, oregano, garlic powder, onion powder, crushed red pepper, sugar, salt, and pepper. Set aside.
Mix Ingredients: In a large bowl, combine the cooled pasta, sliced red onion, tomatoes, yellow bell pepper, olives, and cilantro.
Add Dressing: Pour the dressing over the pasta and vegetables. Toss gently until everything is evenly coated.
Season and Serve: Add additional salt and pepper to taste. Serve immediately or chill in the refrigerator for at least 30 minutes to let the flavors meld.
