Zesty Italian Pasta Salad ~ Gluten & Dairy-Free Options
This Zesty Italian Pasta Salad is as colorful as it is flavorful. It is one of our favorite recipes. Every bite contains different textures and flavors, keeping the meal exciting and delicious.
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Pasta salad is perfect for any picnic or barbecue. It can also be a meal with garlic bread, corn on the cob, and fresh fruit.
As it turned out, the recipe was requested whenever I took this salad to gatherings.
It is simple to make this salad gluten-free; choose any shape of gluten-free pasta you like. I use either the brown rice spiral shape or a penne shape. There are so many flavors to choose from now…corn, brown rice, quinoa, and even bean pasta.
This zesty salad can be enjoyed immediately after being prepared, but it is best to refrigerate a few hours before serving. This allows the flavors to be enhanced. Then, before serving, a little more dressing may need to be tossed in, or you can offer it at the table as an option.
The ingredients in this salad are not carved in stone. More or less of the ingredients listed are fine, or maybe you have other items you would like to add. For example, my sister likes to add chilled steamed broccoli to her pasta salads.
I make a separate gluten—and dairy-free salad for my daughter, substituting a sheep cheese called Halloumi for the Swiss cheese.
Vegetarians omit the chicken, and vegans can omit the chicken and cheese; a dairy-free mozzarella would be a good substitute.
1 16 oz pkg Tri-Colored Spiral Pasta (or a gluten-free option)
1 can dark red kidney beans, rinsed and drained
2-3 baked and cubed chicken breasts (Seasoned Chicken Breasts and Grilled Lemon Chicken are delicious options)
1 red, yellow or orange pepper sliced
1 small red onion – finely chopped or very thinly sliced
8 oz Swiss cheese, cubed (or dairy-free option)
1 can sliced olives
Bake chicken breast unless using leftovers. (Great use of leftover chicken)
Meanwhile, prepare the rest of the salad. Combine all ingredients in a large serving bowl and mix well.
Toss in about 1/4 cup of dressing, mixing well after each addition. Add dressing according to taste and “zestiness.” I tend to add a fair amount because I like a flavorful salad. I might add a 3/4 cup at first. Refrigerate until you are ready to serve the salad.
Before serving, I might add another 1/4 cup or more. This is one of those “taste as you go” recipes – until you get a feel for how you and your family like it. That’s another reason I offer more dressing at the table, for personal preference.
Weight Watcher followers, I think getting accurate measurements from a salad like this would be nearly impossible. I would suggest measuring your noodles separately in a bowl and adding whatever ingredients you want. Maybe 3/4 cup pasta, 1 oz cheese, 2 oz chicken, 1/4 cup beans, onions and peppers, and 2 Tbsp light dressing. Total it all up, and there are your points for the salad.
Enjoy!
Zesty Italian Pasta Salad
Ingredients
- 1 16 oz pkg Veggie Spiral Pasta Wacky Mac or a gluten-free option
- 1 can dark red kidney beans rinsed and drained
- 2-3 baked and cubed chicken breasts Seasoned Chicken Breasts and Grilled Lemon Chicken are delicious options
- * Omit meat for vegan.
- 1 red yellow or orange pepper sliced
- 1 small red onion – finely chopped or very thinly sliced
- 8 oz swiss cheese cubed (or dairy-free option)
- 1 can sliced olives
- Italian dressing of your choice. I use Kraft Zesty Italian Wish-Bone House Italian and Wish-Bone Light Italian are a few good options. All three of these dressing options are gluten-free.
- Optional add-ins ~ fresh chopped basil kale, and steamed broccoli.
- Bake chicken breast unless using leftovers. Great use of leftover chicken
Instructions
- Prepare pasta according to directions. Don’t overcook!! Mushy noodles are not appetizing in a pasta salad. Be sure to rinse noodles immediately in cold water after cooking. Set aside in a strainer to fully drain.
- Meantime, prepare the rest of the salad. Place all ingredients together in a large serving bowl. Mix all ingredients well.
- Toss in about 1/4 cup of dressing at a time, mixing well after each addition. Add dressing according to taste and “zestiness.” I tend to add a fair amount, I like a flavorful salad. I might add a 3/4 cup at first. Refrigerate until you are ready to serve the salad.
- Before serving, I might add another 1/4 cup or more. This is one of those “taste as you go” recipes – until you get a feel for how you and your family like it. That’s another reason why I offer more dressing at the table, for personal preference.
Notes
