Vegetable Pasta Salad GF*

Prep Time: 1 Hour

Servings: Large Batch


  • 3 Boxes Gluten Free Barilla Rotini Noodles Tri-color (you can use non gluten free as well)
  • 1 Head Broccoli
  • 1 Head Cauliflower
  • 1 Bag Baby Carrots
  • 1 Green Bell Pepper
  • 1/2 Red Bell Pepper
  • 1/2 Yellow Bell Pepper
  • 1/2 Orange Bell Pepper
  • 1 Basket Cherry Tomatoes
  • 1 Large Red Onion
  • 2 Cucumbers
  • Salt, Pepper, Garlic Salt
  • Red Wine Vinegar
  • Italian Dressing


  1. Bring a large pot of water to boil, add the noodles with a Tbsp. of salt. Cook until al dente approximately 7 minutes. Drain into a strainer, rinse your noodles with cool water. Set aside.
  2. Julienne  the red onion and bell peppers.
  3. Slice your carrots diagonally and thinly. Take your pot or saucepan and fill it with water, no more than 3/4 of the way full. You only need as much water as will cover your carrots to blanch them. Heat water on stovetop on highest heat. Add salt to the water to season the carrots to taste. Wait until water is at a full rolling boil. Add carrots to water and set timer for three to five minutes. Generally, you should allow more time to blanch whole full-size carrots pieces, and less time for baby carrots or cut-up carrot pieces. Stay near the stove and take the carrots off the stove immediately when the timer goes off.Place carrots in bowl and fill with icy cold water. Set timer and let carrots cool for a period of time equal to the amount of time they spent blanching.
  4. Make bite size pieces chopping the bases of the cauliflower and broccoli. Follow the same directions above to blanch the vegetables.
  5. Peel the cucumbers, leave three pieces of the peel for looks on each side. Cut in half and slice up.
  6. Add all ingredients to one bowl and mix together. Add a whole container of Italian dressing. Season with salt, pepper and garlic salt to taste.


Brooke IngramComment