Summer Antipasto Pasta Salad in a glass jar on top of a wooden cutting board

Gluten-Free Summer Antipasto Pasta Salad

I just love the flavors of antipasto – artichokes, peppers, salami, mozzarella, tomato – yum! It’s delicious year-round but is even more perfect during the summer. This Gluten-Free Summer Antipasto Pasta Salad has all the flavors I love in an antipasto dish.

This dish is great for potlucks and picnics because it’s a pasta salad that does not contain mayonnaise! Instead, it uses olive oil and red wine vinegar (both from Pastene) to moisten the pasta and coat the vegetables.

If you don’t eat meat and want to omit the salami, you can. It will change the taste, of course, but you could add a little more salt and/or some Kalamata olives to give it a little extra something.

Get more gluten-free pasta salad recipes.

Summer Antipasto Pasta Salad in a glass jar set on top of a white plate

5 from 1 vote
Summer Antipasto Pasta Salad in a glass jar on top of a wooden cutting board
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Gluten-Free Summer Antipasto Pasta Salad

Prep Time20 mins
Cook Time15 mins
Chill time1 hr
Total Time1 hr 35 mins
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean
Servings: 6 servings
Calories: 516kcal
Author: Carol Kicinski

Ingredients

  • Kosher or fine sea salt
  • 1 (12-ounce) package Pastene Penne Pasta
  • 4 tablespoons Pastene Extra Virgin Olive Oil , divided
  • 1 (10-ounce) can Pastene Tri Color Tomato Wedges, drained
  • ¾ cup Pastene Marinated Mushrooms , drained
  • ½ cup Pastene Quartered Marinated Artichoke Hearts , drained
  • ¼ cup Pastene Sweet Sliced Garlic Peppers , drained
  • 8 ounces fresh mozzarella cheese , diced
  • 2 ounces Genoa salami slices , cut into thin strips, then cut in half
  • 1 tablespoon Pastene Red Wine Vinegar
  • ¾ teaspoon freshly cracked black pepper
  • ¼ cup fresh basil leaves , chopped
  • 1/3 cup Pastene Pine Nuts , toasted

Instructions

  • Bring a large pot of heavily salted water to a boil, add the penne and cook according to the package directions. Drain, rinse with cold water, put in a large mixing bowl, drizzle with 1 tablespoon olive oil, toss to coat and let cool.
  • Add the tomato wedges, mushrooms, artichoke hearts, garlic peppers, cheese, salami, vinegar, pepper, basil, and 1½ teaspoons salt. Toss to coat. Cover and refrigerate for at least 1 hour or up to 2 days. Just before serving, ad the pine nuts and toss.

Nutrition

Nutrition Facts
Gluten-Free Summer Antipasto Pasta Salad
Amount Per Serving
Calories 516 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 8g40%
Cholesterol 37mg12%
Sodium 580mg24%
Potassium 242mg7%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 2g2%
Protein 17g34%
Vitamin A 1066IU21%
Vitamin C 18mg22%
Calcium 205mg21%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Antipasto Artichokes Italian Mediterranean Mozzarella Cheese Pasta Pasta Salad Pastene Salami Summer Tomatoes
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