Gluten-Free Mediterranean Pasta Salad

This Gluten-Free Mediterranean Pasta Salad is made with light, flavourful dressing, fresh veggies, bocconcini cheese and plenty of fresh herbs.

Gluten-Free pasta tossed with marinated cherry tomatoes, bocconcini (mozzarella balls), blanched mushrooms, zucchini, and plenty of delicious dressing. The rainbow colours showcase the freshness and deliciousness of this Mediterranean Pasta Salad.

This gluten-free pasta salad recipe takes almost no effort and very little cooking, made with the best-tasting Mediterranean dressing soaked up by the pasta, veggies and bocconcini. Here is another insanely good pasta recipe the Gluten-Free Italian Pasta Salad.

I know a pretty simple pasta salad recipe…summer is about simple, delicious pasta salads, fresh veggies, and light dressings. The Mediterranean dressing is the key to this gluten-free pasta salad. If you prefer rice to pasta, check out this Mediterranean Brown Rice Salad

let’s get started with the Mediterranean dressing

As with most dressing, we start with a good quality extra virgin olive oil. I used two kinds of vinegar. The apple cider vinegar and a tasty balsamic vinegar. I added dijon mustard, garlic, a little sweetness from maple syrup or honey, and plenty of fresh herbs for added flavour.

the gluten-free pasta salad

Using short-cut gluten-free pasta is probably the best for this Mediterranean pasta salad. I find the short-cut pasta absorbs the dressing much better, making the salad most flavourful.

The cherry tomatoes are halved and are marinated in the tasty dressing with the bocconcini. By marinating the tomatoes and the cheese before tossing them with the gluten-free pasta, makes them exceptionally flavourful.

the zucchini and mushrooms

I used zucchini and mushrooms. Both of these veggies are mildly flavoured, and they absorb the tasty Mediterranean dressing beautifully. But, before I add the zucchini and mushrooms to the salad, I blanch them.

Why do we blanch the veggies first?

By blanching the zucchini and mushrooms first, they will keep longer, taste better, and have a good texture. But don’t worry, there is no extra work to blanching the veggies. Let me explain.

Once the gluten-free pasta is almost done cooking, add the zucchini and mushrooms to the boiling salted water with the pasta. They take only thirty seconds to blanch for this pasta salad, and no extra pots. 

Once the pasta with the veggies is done cooking, immediately rinse everything well with cold water. Otherwise, both the gluten-free pasta and the veggies keep cooking and will become mushy.

For extra saltiness, I added sliced ripe black olives. The olives make all the difference in this Mediterranean salad. The saltiness from the olives mixed with the pasta tastes outstanding!

to finish this Mediterranean pasta recipe,

Add everything to the same bowl that has the marinated cherry tomatoes and bocconcini. Mix briefly and set aside, allowing for the flavours to develop. I prefer to make this salad a day in advance and refrigerate it overnight. 

However, if you need it the same day, be sure to leave the pasta salad at room temperature for about a couple of hours. The pasta and veggies absorb the tasty Mediterranean dressing faster at room temperature.

This gluten-free pasta recipe is great for prepping ahead. Whenever you have parties or need light lunches for the week, this tasty healthy Mediterranean pasta salad is it! If you like pasta salads check out this easy Gluten-Free Italian Pasta Salad.

Gluten-Free Mediterranean pasta salad is the best! 

What I love about this summer salad, it tastes even better after a few days in the fridge.

I like to keep my meals light in the summer, which is why this recipe is my go-to pasta salad. It is light, filled with seasonal fresh veggies and is exceptionally flavourful. 

But, when the cooler weather hits, I like to serve this salad warm. Just pop it in the microwave for a couple of minutes, and you will enjoy a lovely warm salad to go with your mains. Enjoy!

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Many thanks!

Kristina xx