Easy Gluten-Free Pasta Salad with Italian Dressing

If you love a cold pasta salad that is hearty enough to be a meal, this Easy Gluten-Free Pasta Salad with Italian Dressing is about to become a regular in your rotation. Tender penne is tossed with seasoned chicken, golden kielbasa sausage, crisp bell peppers, juicy tomatoes, tangy pepperoncini, mozzarella pearls, and fresh basil. Everything gets coated in Girard's Olde Venice Italian Dressing for a bright, zesty finish. It's colorful, filling, and perfect for potlucks, game days, holiday parties, and easy weekday lunches.

What Is Italian Pasta Salad?

Italian pasta salad is a cold pasta salad made with pasta, fresh vegetables, cheese, and a tangy Italian vinaigrette instead of a creamy mayo-based dressing. Classic versions usually include salami or pepperoni, but my version is extra hearty with seasoned chicken breast and smoky kielbasa sausage, so it can easily be served as a main dish.

Making it gluten free is simple. Use your favorite gluten-free pasta, double-check that your sausage and dressing are labeled gluten free, and you have a pasta salad that everyone at the table can enjoy.

If you are looking for more fresh, crowd-pleasing salads, make sure to check out my Balsamic Pasta Salad and my Copycat Olive Garden Salad.

Why You'll Love This Recipe

• Hearty Enough for Dinner: Seasoned chicken and kielbasa sausage turn this pasta salad into a satisfying meal, not just a side dish.
• Perfect for Making Ahead: This pasta salad tastes even better after the flavors have time to soak into the pasta, which makes it ideal for meal prep, potlucks, and parties.
• Gluten Free and Crowd Friendly: With gluten-free pasta and a gluten-free Italian dressing, this is an easy dish to bring to any gathering.
• Easy to Customize: Swap the proteins, add your favorite veggies, or use a different pasta shape. This recipe is very forgiving.

Ingredients and Why They Matter

See the recipe card below for a list of exact measurements.

Girard's Olde Venice Italian Dressing

The dressing is the star of any pasta salad, and Girard's Olde Venice Italian Dressing is my favorite for this recipe. It has a bright, tangy flavor with herbs and a touch of garlic that clings to every piece of pasta and vegetable. It is also labeled gluten free, so you don't have to worry about hidden gluten. One 12-ounce bottle is the perfect amount to coat the whole salad.

Gluten-Free Pasta

I used gluten-free penne because its shape holds onto the dressing and the smaller ingredients. Cook it just to al dente so it stays firm and doesn't turn mushy once it soaks up the dressing. Rinse it with cold water after draining to stop the cooking and help it hold its shape.

Chicken Breast

The chicken is coated in a simple seasoning blend of paprika, thyme, garlic powder, salt, and black pepper before it is pan-seared in olive oil. This adds a savory, slightly smoky flavor that pairs perfectly with the Italian dressing. Let the chicken cool before dicing it into small cubes so every bite gets a little bit of everything.

Kielbasa Sausage

Kielbasa is a smoked sausage that adds a rich, smoky flavor to this pasta salad. I like to use precooked kielbasa and brown it in the pan for a few minutes to bring out even more flavor. Not every brand of kielbasa is gluten free, so be sure to check the label.

Bell Peppers

Red and green bell peppers add color, sweetness, and crunch. I cook them for just a few minutes so they soften slightly while still keeping a little bite.

Mozzarella Pearls

Mozzarella pearls are small balls of fresh mozzarella, and they are the perfect size for pasta salad. They add a creamy, mild flavor that balances the tangy dressing and pepperoncini. If you can't find pearls, you can cut a larger ball of fresh mozzarella into bite-sized pieces.

Tomatoes, Pepperoncini, and Fresh Basil

Cherry or grape tomatoes add juicy, fresh flavor. Sliced pepperoncini bring a mild, tangy kick that makes this taste like a classic Italian deli salad. Fresh basil finishes everything off with a bright, herby flavor.

Other Protein Options

This pasta salad is easy to make your own with whatever protein you have on hand. Just double-check that any deli meat or sausage you use is labeled gluten free.

• Salami or Pepperoni: Swap the kielbasa for diced salami or pepperoni for a more classic Italian pasta salad.
• Italian Sausage: Brown sliced Italian sausage instead of kielbasa for extra herb and fennel flavor.
• Rotisserie Chicken: Use shredded or diced rotisserie chicken to skip the cooking step.
• Shrimp: Seasoned, sautéed shrimp makes a lighter version that's great for summer.
• Make It Vegetarian: Leave out the meat and add chickpeas, olives, and artichoke hearts.

How To make Gluten-Free Pasta Salad

Step 1. Bring a large pot of salted water to a boil for the pasta. In a small bowl, combine the paprika, thyme, garlic powder, salt, and black pepper, then coat the chicken breasts with the seasoning. Heat the olive oil in a large pan over medium-high heat. Once the oil is hot, add the chicken and cook for 3 minutes.

Step 2. Flip the chicken and cook for another 3 minutes. Flip again, lower the heat to medium, and cover the pan with a lid. Cook until the chicken reaches an internal temperature of 165°F, about 9 to 12 minutes total depending on size. While the chicken cooks, cook the pasta until al dente, then drain, rinse with cold water, and set aside.

Step 3. Transfer the chicken to a plate and let it cool before dicing.

Step 4. Add the sliced kielbasa to the same pan and cook for 2 to 3 minutes, until it begins to brown slightly. Remove it from the pan.

Step 5. Add the red and green bell peppers to the pan and cook for 3 to 4 minutes, until they begin to turn translucent. Transfer the peppers and kielbasa to a plate to cool.

Step 6. Once the chicken has cooled, dice it into small, bite-size cubes.

Step 7. In a large bowl, combine the cooked pasta, diced chicken, kielbasa, bell peppers, tomatoes, pepperoncini, mozzarella pearls, and fresh basil.

Step 8. Pour the Girard's Olde Venice Italian Dressing over the top and stir until everything is well coated. Serve right away, or chill for at least 30 minutes to let the flavors come together.

Expert Tips

• Choose the Right Gluten-Free Pasta: Gluten-free pastas made from a corn and rice blend tend to hold their shape best in cold pasta salads. Short shapes like penne, rotini, or fusilli work best.
• Rinse the Pasta: Rinsing gluten-free pasta in cold water removes extra starch and keeps it from getting sticky as it cools.
• Let Everything Cool First: Make sure the chicken, kielbasa, and peppers are cooled before mixing so the mozzarella pearls don't melt.
• Save a Little Dressing: Gluten-free pasta soaks up dressing as it sits. Hold back a few tablespoons and stir them in right before serving to freshen it up.
• Chill Before Serving: Refrigerate for at least 30 minutes so the flavors can come together.
  

Gluten-Free Pasta Salad Frequently Asked Questions

More Pasta Recipes to Try

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📖 Recipe

Easy Gluten-Free Pasta Salad with Italian Dressing

1x2x3x

This easy gluten-free pasta salad is loaded with seasoned chicken, kielbasa, bell peppers, tomatoes, pepperoncini, and mozzarella pearls, all tossed in zesty Italian dressing. Perfect for potlucks, game days, and meal prep!

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Nicole Kendrick

Print Recipe Pin Recipe

1x2x3x

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 8 servings

Ingredients

  

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Chicken

• ▢ 2 chicken breasts
• ▢ 2 tablespoon olive oil
• ▢ 1 ½ tablespoon paprika
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper

Pasta Salad

• ▢ 12 oz gluten-free penne pasta cooked al dente
• ▢ 1 cup precooked kielbasa sliced, check that it's labeled gluten free
• ▢ 1 red bell pepper sliced
• ▢ 1 green bell pepper sliced
• ▢ 1 pint cherry tomatoes halved
• ▢ ½ cup pepperoncini sliced
• ▢ 8 oz mozzarella pearls
• ▢ 2 tablespoon fresh basil chopped
• ▢ 1 12 oz bottle Girard's Olde Venice Italian Dressing

Instructions

 

• Bring a large pot of salted water to a boil for the pasta. In a small bowl, combine the paprika, thyme, garlic powder, salt, and black pepper, then coat the chicken breasts with the seasoning. Heat the olive oil in a large pan over medium-high heat. Once the oil is hot, add the chicken and cook for 3 minutes.
• Flip the chicken and cook for another 3 minutes. Flip again, lower the heat to medium, and cover the pan with a lid. Cook until the chicken reaches an internal temperature of 165°F, about 9 to 12 minutes total depending on size. While the chicken cooks, cook the pasta until al dente, then drain, rinse with cold water, and set aside.
• Transfer the chicken to a plate or cutting board and let it cool.
• Add the sliced kielbasa to the same pan and cook for 2 to 3 minutes, until it begins to brown slightly. Remove it from the pan.
• Add the bell peppers to the pan and cook for 3 to 4 minutes, until they begin to turn translucent. Transfer the peppers and kielbasa to a plate to cool.
• Once the chicken has cooled, dice it into small, bite-size cubes.
• In a large bowl, combine the cooked pasta, chicken, kielbasa, bell peppers, tomatoes, mozzarella pearls, pepperoncini, and fresh basil.
• Pour the Italian dressing over the top and stir until everything is well coated. Serve right away or chill for at least 30 minutes to let the flavors come together.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Stir in a splash of Italian dressing before serving if the pasta looks dry. Freezing is not recommended because the vegetables and mozzarella change texture.

Make ahead: Hold back a few tablespoons of dressing and stir it in right before serving, since gluten-free pasta soaks up dressing as it sits.

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