Gluten-Free Retro Pasta Salad For Spring
A vibrant and creamy gluten-free pasta salad perfect for spring picnics and gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 8 oz gluten-free pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup bell pepper, diced
- 1/2 cup black olives, sliced
- 1/4 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the gluten-free pasta according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, black olives, and red onion.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
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Notes
- Feel free to customize with your favorite vegetables.
- This salad can be made a day in advance for convenience.
- For a lighter version, use Greek yogurt instead of mayonnaise.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg