Easy Crunchy Summer Italian Pasta Salad

Prep Time 10 mins
Total Time 10 mins
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 6
Best Season: Summer
Dietary: Gluten Free, Nut Free, Refined Sugar Free
Ingredients
  • 16 oz gluten free pasta (shape of choice; protein pasta or Jovial organic are great options)
  • 1 cucumber (diced into quarters)
  • 1 pint cherry tomatoes (halved)
  • 1/2 cup pepperoni (diced)
  • 1/4 red onion (finely diced)
  • 1/2 cup Parmesan cheese (freshly grated)
  • 1/4 cup pepperoncini (diced)
  • 1 green bell pepper (diced)
  • 8 oz Italian dressing (Primal Kitchen is my favorite clean brand of dressing)
Instructions
  1. 1
    Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain the pasta and rinse under cool water to stop the cooking process. Let it cool completely.
  2. 2
    While the pasta cools, chop all vegetables and pepperoni into bite-sized pieces.
  3. 3
    In a large mixing bowl, combine the cooled pasta, cucumber, tomatoes, pepperoni, red onion, pepperoncini, Parmesan, and bell pepper.
  4. 4
    Pour the Italian dressing over the salad. Toss everything together until evenly coated.
  5. 5
    Cover and refrigerate for at least 30 minutes to let the flavors come together. Give it a quick toss before serving and adjust seasoning if needed.
Note

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Keywords: gluten free pasta salad, italian pasta salad, easy pasta salad recipe, summer pasta salad, cold pasta salad, meal prep pasta salad, potluck recipes
Read it online: https://cookingkatielady.com/recipe/easy-crunchy-summer-italian-pasta-salad/