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.
1/2 cup grape or cherry tomatoes, halved or quartered
1 small yellow bell pepper, chopped (about 1 cup)
1 (6-ounce) can sliced black olives, drained
1/4 cup fresh cilantro, chopped
Salt and pepper, to taste
For the Dressing:
1/3 cup olive oil
2 tablespoons dark balsamic vinegar
1/2 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
Pinch of sugar
Salt and pepper, to taste
DIRECTIONS
Cook the Pasta: Cook Gluten-Free Fusilli according to package instructions to desired doneness. Drain and rinse under cold water if serving chilled. Set aside.
Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, oregano, garlic powder, onion powder, crushed red pepper flakes, sugar, salt, and pepper.
Mix the Ingredients: In a large bowl, combine the cooled pasta, red onion, tomatoes, yellow bell pepper, olives, and cilantro.
Add the Dressing: Pour the dressing over the pasta and vegetables. Toss gently until evenly coated.
Season and Serve: Add additional salt and pepper to taste. Serve immediately or refrigerate for at least 30 minutes to allow the flavors to come together. Enjoy!
