Legacy of Passion

Italian Style Pasta Salad with Broccoli Rabe, Grapes and Olives

There’s nothing like a helping of cold pasta salad on a hot day. Give pasta salad a fresh, Italian makeover by folding in broccoli rabe, cherry tomatoes, olives, grapes and parmesan.

White wine vinegar, olive oil and salt dress gluten-free elbow noodles perfectly. Package them up in adorable mason jars for a portable picnic win.

Recipe by Miss Allie

Serves: 8
Prep: 20
Cook: 12
Total: 32


  • 2 boxes Pamela’s Gluten Free Elbow Noodles, cooked according to the package directions
  • 3 Tbsp. olive oil, divided
  • 1 bunch Andy Boy Broccoli Rabe
  • 3 cups cooked, cubed chicken breast
  • 1 pt. cherry tomatoes, halved
  • 1 and ½ cups red grapes, halved
  • ½ cup pitted green olives
  • ½ cup pitted kalamata olives
  • 1 cup grated Parmesan cheese
  • 2 Tbsp. white wine vinegar
  • 1 tsp. salt, or to taste



  1. 1. Cook the pasta according to the package directions. Once it’s al dente, drain, rinse with cold water and toss with 2 tablespoons of the olive oil. Place in the fridge to chill.
  2. 2. Place a large skillet or stock pot over high heat and bring 4 cups of water to a boil.

  1. 3. Chop the broccoli rabe into 2 inch long pieces and submerge them into the boiling water for 30 seconds.
  2. 4. Drain the broccoli rabe and rinse with cold water. Set aside.

  1. 5. When the pasta is cold, mix together the pasta, broccoli rabe, cubed chicken breast, cherry tomato halves, halved red grapes, olives, Parmesan cheese and white wine vinegar.

  1. 6. Add the salt gradually, stirring and tasting after each addition until you reach the desired seasoning level. Serve cold.

Get the scoop on Broccoli Rabe: recipes, health benefits, & nutrition information. Learn more