Gluten Free Antipasto Pasta Salad Recipe
Updated Feb 15, 2021, Published May 25, 2018
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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
• Figs
• 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!
Gluten Free Antipasto Pasta Salad Recipe
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What kind of pasta is used that doesn’t become hard, crunchy and inedible when cold? I have used Barilla (corn and rice) and Jovial (brown rice) pastas and once chilled or put in the fridge is utterly ruined. Have you found a pasta that can be chilled or put in the fridge and still remain edible? Any leftovers had to literally be thrown away…I have yet to find a solution.
Hi TG,
I used Sam Mills Corn & Rice Pasta for this recipe. I’ve found that if you let it sit at room temperature for a little bit it will typically soften a bit. And depending on the recipe, if you stir in a little extra dressing, a drizzle of oil, or something else that adds a little more moisture it helps to revive it.
I hope this helps!
I’m still trying to figure out why my gluten free pasta always turns hard in salads after refrigerating over night. Have tried many brands incluting sam mills and always the same results. Most people complain of the opposite. Do you have any suggestions? I love making pasta salads but am tired of this happening! Linda
Hi Linda,
I suggest Sam Mills Corn & Rice Pasta. Have you tried that one or was it a different Sam Mills variety? And I’ve also found that leaving a pasta salad out at room temperature for a little while (say 10 minutes or more) and then tossing it with a little extra dressing or a drizzle of oil will often help it to regain the texture you desire and will prevent it from being too dry. I hope this helps!
Whenever I’ve made a gluten free pasta salad, the pasta has been “crunchy,” even though it’s perfectly cooked before I cool it. And ideas? I’ve used different brands, but it’s still too firm.
Hi Gayle,
If you leave the pasta salad out at room temp for a little bit before eating and if you add a little drizzle of oil or some additional dressing it should help it soften and improve the texture.