Gluten Free Antipasto Pasta Salad Recipe
I absolutely love pasta salad, quinoa salad, and other types of “salad” for summertime. I typically keep a big bowl of some sort of salad in my fridge as an easy side dish for dinners. Also, they are great to bring to summer barbecues and potlucks, especially pasta salads like this Gluten Free Antipasto Pasta Salad, which doesn’t contain mayo, making it a safe choice for a cookout.
This dish is so versatile and can be made way ahead. You can change it up any way you like. Some additional add-ins include:
• Any chopped cheese
• Any Italian deli meats
• Grilled or roasted vegetables
• Toasted nuts or pine nuts
• Dried cranberries
• Fresh herbs such as basil
• Chopped dark, hearty greens such as kale
For the pasta, I used Sam Mills Corn and Rice Pasta because the texture holds up well with the dressing. I prefer to use penne instead of shells or elbows because it feels more “grown up” but you can use whichever variety you prefer.
If you’re in need of something you can make ahead for at-home dinners, a barbecue at a friend’s house, or any other summer occasion, give this perfect pasta salad a try!
- Kosher or fine sea salt
- 12 ounces Sam Mills Corn and Rice Penne
- ½ cup plus 1 tablespoon olive oil divided
- 6 ounces hard salami cut into small pieces
- 8 ounces fresh mozzarella cheese cut into small pieces
- 1 (12-ounce) jar marinated artichoke hearts, drained and chopped
- 1 cup pitted kalamata olives cut in half
- ½ pint cherry or grape tomatoes cut in half
- 3 green onions sliced
- 1 red bell pepper seeded, deveined, and chopped
- ½ cup Italian parsley chopped
- ¼ cup red wine vinegar
- 1 teaspoon Italian seasoning
- Freshly ground black pepper
Bring a big pot of heavily salted water to a boil. Add the penne and cook for 10-12 minutes or until al dente. Drain, rinse with hot water, and toss with 1 tablespoon olive oil. Let cool then put into a large mixing bowl.
Add the salami, cheese, artichoke hearts, olives, tomatoes, green onions, red bell pepper, and parsley and toss to combine.
Whisk together ½ cup olive oil, the vinegar, Italian seasoning, 1 teaspoon salt, and ½ teaspoon pepper. Pour over the pasta and vegetables and toss to combine. Taste and add more salt and pepper if needed.
Cover and refrigerate for 4 hours or up to 2 days.
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