Gluten-Free Grinder Pasta Salad With Mountain High Organics Quinoa Pasta
This Gluten-Free Grinder Pasta Salad is a crowd-pleasing dish loaded with bold flavors, creamy cheeses, hearty meats, and crunchy vegetables. Perfect for potlucks, picnics, or an easy weeknight meal, it’s a delicious way to showcase Mountain High Organics Quinoa Fusilli. Every bite delivers a delightful balance of tangy, savory, and fresh flavors that everyone will love!
Servings
8
Prep Time
20 mins
Cook Time
10mins
Good For
Lunch / Dinner
Ingredients
- Kosher or fine sea salt
- 2 cups Mountain High Organics Quinoa Fusilli
- 6 tablespoons olive oil
- 4 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- Freshly ground black pepper
- 4 ounces mozzarella pearls
- 4 ounces provolone cheese, chopped
- 4 ounces deli ham, chopped
- 4 ounces salami, chopped
- 1 pint cherry or grape tomatoes, halved
- 2 cups shredded lettuce
- 1 medium cucumber, peeled, seeded, and chopped
- ½ cup pickled onions
- ¼ cup pepperoncini, chopped
Instructions
1. Cook the Pasta:
Bring a large pot of heavily salted water to a boil. Add the Mountain High Organics Quinoa Fusilli and cook for 9 minutes, or until al dente. Drain and rinse with cold water to stop the cooking process. Transfer the pasta to a large mixing bowl and let it cool while you prepare the remaining ingredients.
2. Make the Dressing:
In a small jar, combine olive oil, red wine vinegar, Dijon mustard, Italian seasoning, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper. Shake vigorously until well emulsified or whisk in a small bowl if preferred.
3. Assemble the Salad:
Pour the dressing over the cooled pasta and toss to coat evenly. Add mozzarella pearls, provolone cheese, deli ham, salami, cherry tomatoes, shredded lettuce, cucumber, pickled onions, pepperoncini, and red pepper relish. Toss thoroughly to ensure all ingredients are well combined and coated with the dressing.
4. Season and Serve:
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately for a fresh and vibrant flavor, or cover and refrigerate until ready to enjoy. This salad can be made a few hours ahead, allowing the flavors to meld beautifully.
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