Prepare the pasta as instructed on the packaging. Drain the pasta and run it under cold water. You want the pasta to be fully cooled before adding the salad ingredients and dressing.
Combine all the dressing ingredients in a jar. Vigorously shake the jar so all the ingredients are well combined.
Add the prepared salad ingredients on top of the pasta, then pour the dressing over everything. Mix well and serve immediately. Alternatively, you could refrigerate the pasta salad overnight and enjoy the next day. It will keep in your fridge for 5-6 days.
You can use any gluten-free pasta of choice. I like Tinkyada brown rice pasta and Jovial brown rice pasta. I used the spiral shaped pasta, but you could also use shells, penne or tube-shaped pasta. If you're pressed for time, you could use store bought Italian dressing. Just make sure it's labeled gluten free because dressings are often a source for hidden gluten.Don't like cheese? Omit the mozzarella and parmesan. Love cheese? Add feta.