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Gluten Free Rotini and Spinach Salad with Tomato, Zucchini and Red Pepper

A quick and versatile pasta salad that can be made hot or cold with Barilla Gluten Free Pasta or your favourite pasta.
Course Salad
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3 -4
Author Janice Croze

Ingredients

  • 2 cups uncooked of Barilla Gluten Free Rotini - or your pasta of choice
  • 6-8 tablespoons of extra virgin olive oil
  • 1 tablespoon of apple cider vinegar
  • 2-3 dashes of white wine optional
  • 2 dozen cherry or grape tomatoes - sliced in half
  • 1 small zucchini sliced
  • 1 red pepper sliced or chopped
  • 1/2 white onion
  • 3-4 cups of packed fresh spinach
  • 3-4 tablespoons of grated fresh Parmesan cheese or Romano or Asiago
  • 1/3 cup chopped walnuts optional
  • 1 teaspoon of Dijon mustard optional
  • Fresh herbs of your choice - basil thyme, sage, rosemary, or parsley
  • Dried herb mix - Italian
  • Salt and pepper - to taste

Instructions

  1. In a pot of boiling salted water, add 1 tablespoon of olive oil and cook pasta according to package directions.
    FOR HOT PASTA SALAD:
  2. While pasta cooks, in a frying pan over medium heat, add 2 tablespoons of olive oil and finely chopped fresh herbs and dried herbs (whatever you have on hand and to taste)
  3. Add onions and veggies - but NOT the spinach - cook until just tender
  4. Add salt and pepper
  5. Add spinach, stir and wilt for one minute
  6. Into a large bowl, combine cooked pasta noodles with veggies and spinach mix and toss gently
  7. In the empty frying pan, stir together 3-4 tablespoons of olive oil, 1 tablespoon of apple cider vinegar and 2-3 dashes of wine (optional)
  8. If desired, add 1 teaspoon of Dijon mustard and mix well
  9. Add fresh and dried herbs, salt and pepper to taste
  10. Pour dressing over pasta salad and sprinkle salad with grated Parmesan cheese and walnuts (optional)
  11. Garnish with fresh basil, parsley or other herbs
  12. Serve immediately
    FOR COLD PASTA SALAD
  13. In a small bowl, make the salad dressing
  14. Mix together olive oil, apple cider vinegar, wine (optional)
  15. Add Dijon (optional), herbs, and 2 tablespoons of grated cheese
  16. Whisk until well combined
  17. Add salt and pepper to taste
  18. In a large mixing bowl, add chopped veggies, herbs and spinach
  19. When pasta is cooked, run under cold water until cool
  20. Pour pasta into the mixing bowl with veggies and toss until well combined
  21. Sprinkle with herbs, salt, pepper, remaining grated Parmesan cheese, and walnuts (optional)
  22. Serve immediately or refrigerate until serving