Gluten Free Antipasto Pasta Salad Recipe
Servings: 8 people
Calories: 519kcal
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
Calories: 519kcal | Carbohydrates: 39g | Protein: 15g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 1088mg | Potassium: 299mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1755IU | Vitamin C: 37.8mg | Calcium: 179mg | Iron: 1.8mg