Deli-Inspired GF Pasta Salad

If there’s one dish that screams summer simplicity and picnic nostalgia, it’s the classic deli-style pasta salad. And guess what? This version is GLUTEN-FREE!

Ingredients

• 8 oz gluten-free pasta (I used Banza elbows — they’re perfect for that classic deli texture)

• 1/4 red onion, finely chopped

• 1 celery stick, diced

• 3 chive stalks, chopped

• 10 cherry tomatoes, halved

• 1 green bell pepper, finely chopped

• Fresh dill, to taste (chopped)

• 1/4 cup mayonnaise

• 1/3 cup sour cream

• Juice of 1 lemon

• Salt & pepper, to taste

• Drizzle of olive oil

Let’s Assemble

1. Cook the Pasta
   Start by cooking your gluten-free pasta according to the package instructions. Be careful not to overcook it — gluten-free pasta can get mushy fast, and we want those elbows to hold their shape.

2. Cool It Down
   Once the pasta is cooked, strain it and rinse it with cold water to stop the cooking process. Transfer it to a large bowl and toss with a drizzle of olive oil so it doesn’t stick together.

3. Chop & Drop
   While the pasta cools, finely chop your red onion, celery, chives, bell pepper, and dill. Slice those cherry tomatoes in half — this adds a juicy pop that really brings the salad to life.

4. Make It Creamy
   In the same bowl with your pasta, add the mayo, sour cream, lemon juice, and a generous pinch of salt and pepper. Stir until everything is coated in that dreamy, creamy dressing.

5. Let It Chill
   Cover your bowl and pop it in the fridge for at least 30 minutes. This gives the flavors time to meld and the whole salad to get that perfect deli-style chill.

Serving Suggestions

• Pack it in a container and head to the beach — it travels like a dream.

• Serve it as a side with grilled steak, chicken or sandwiches.

• Eat it straight from the bowl while standing in front of the fridge (we’ve all been there).

Happy Cooking!

Xx,

Claudia