Anna Wootton

Mediterranean Olive Pasta Salad (GF)

Catelli sent me their latest gluten-free pasta to sample – this time it’s gluten-free macaroni!

I decided to go ahead and make a pasta salad out of this, as macaroni is great in salads and the warmer weather is just not making me want yet another healthified or vegan mac and cheese (though this pasta would be GREAT in my favourite vegan mac and cheese recipe – Ange’s Oh She Glows recipe).

I had one of many goodbye parties with my various friends on Monday, which was a holiday here in Canada, and we had a picnic gathering (and they surprised me with balloons and cake, the wonderful, lovable imps!) so this pasta salad – done Mediterranean style and packed with olives, sundried tomatoes and an olive oil dressing – matched the cheese, crackers, sangria and fruit spread perfectly.

I got a bit creative and threw a whole bunch of stuff in this salad but I can’t tell you what a hit it was. So without further ado, here’s the recipe – and keep reading for how YOU can win some of this gluten-free pasta yourself!

Anna’s Mediterranean Pasta Salad


1 box gluten-free macaroni pasta
1 jar olive tapenade (about 300g – you can make your own if you prefer)
1/2 cup sundried tomatoes in oil, drained and chopped fine
10 large olives, diced small

For dressing:

1/4 cup olive oil
1 tbsp Dijon mustard
1 tbsp balsamic vinegar

3 tbsp fig jam (optional, but the flavour and sweetness really helps balance the saltiness of the other ingredients)


1. Boil pasta according to package directions (I found it was done right at 5 minutes, whereas the package recommends 5-7 minutes – I use a gas oven, if that helps).

2. Mix olive oil with Dijon mustard and balsamic vinegar in a bowl.

3. Drain pasta and add to large mixing bowl. Toss with dressing and olive tapenade and then add in the chopped sundried tomatoes and olives.

4. Stir in fig jam if using and toss to thoroughly coat. Serve warm or cold!