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Gluten-Free Italian Pasta Salad

Ingredients

For The Pasta
  • 12 oz gluten-free pasta, cooked 
  • 1 pint cherry tomatoes halved or chopped tomatoes
  • 1 cup mozzarella balls or cubed fresh mozzarella
  • ¾ cup sliced sun-dried tomatoes (optional)
  • ⅓ cup red onion finely sliced with a mandolin
  • ½ cup fresh basil chopped 
For The Italian Vinaigrette
  • ¾ cup olive oil
  • ¼ cup white wine vinegar
  • ¾ tsp dried oregano
  • ¾ tsp dried basil
  • ¾ tsp garlic powder
  • ½ tsp onion powder 
  • 1 tbsp grainy mustard 
  • 1 tbsp lemon juice 
  • 1 tsp salt 
  • 1 tbsp honey 

Instructions

  • For the dressing, combine all the vinaigrette ingredients in a jar or mixing bowl, whisk well to combine.
  • Add all the pasta salad ingredients into a large mixing bowl and pour about half the dressing over the ingredients and toss to combine. Add more dressing as needed.
  • Any leftover dressing can be refrigerated for up to one week. 
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