Gluten-Free Summer Antipasto Pasta Salad
Servings: 6 servings
Calories: 516kcal
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
Calories: 516kcal | Carbohydrates: 48g | Protein: 17g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 580mg | Potassium: 242mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1066IU | Vitamin C: 18mg | Calcium: 205mg | Iron: 2mg