Gluten-Free Antipasto Salad

This gluten-free antipasto pasta salad is full of flavour, featuring a variety of colours & textures. Keep in the fridge as an easy snack!
Note: This recipe was first posted on my original blog, Celebration Generation, on April 8. 2020. It was transferred over to this blog - existing comments and all - on March 3, 2021
A fun thing about falling behind on blogging is when I have a big mess of intended posts, that I hadn’t done the write-up for.
When did I create this recipe? I don’t know!
Going on the images, they were photographed in September 2017, so sometime before that, anyway.
What inspired me? I have no idea.
I’m guessing I was at a BBQ or other party and saw a charcuterie board near a pasta salad ... that’s the kind of random inspiration that tends to lead me to develop recipes.
But, who knows for sure?
While I don’t remember the details leading up to the creation of it, I can totally remember the *taste* of it.
It was a pleasure to eat, with a bunch of different textures and flavours, each bite was a bit different.
The batch makes a fair amount, and I remember that my husband and I plowed through it embarrassingly quickly.
Whoops!
Customizing your Gluten-Free Antipasto Pasta Salad
As with most (non-baking, anyway) recipes that I post, there’s room for a wide amount of customization here.
Use regular noodles if you don’t need to be gluten-free.
Toss some green olives or capers in. Flakes of Asiago instead of parm? Go for it!
Maybe some pickled red onion slices, that would be awesome!
Want to mince a few anchovies into the sauce? I dig it.
You do you... enjoy this Gluten-Free Antipasto Salad!
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @BeyondFlourBlog - or post it to My Facebook Page - so I can cheer you on!
Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.
Well, the published nonsense, anyway!
Antipasto Pasta Salad - Gluten Free
Ingredients
- 2 12 oz bags brown rice gluten-free pasta
- ¾ cup Olive Oil
- ⅓ cup Balsamic Vinegar
- 3 Garlic Cloves pressed or minced
- 2 tsp Dried Oregano
- 1 Tbsp Dried Basil
- 5 oz Thinly Sliced Pepperoni chopped*
- 6.5 oz can Sliced Black Olives drained
- 8 oz can Artichoke Hearts drained and chopped
- 10 oz jar Roasted Red Peppers drained and chopped
- 8 oz Mozzarella Cheese cubed
- ⅓ cup Shredded Parmesan Cheese
- 1 cup Italian Parsley chopped
- Salt and pepper
Instructions
- Prepare pasta according to directions. You'll want them cooked more than al dente, but not falling apart.
- As pasta is cooking, whisk together olive oil, balsamic vinegar, garlic, oregano, and basil. Set aside.
- Once pasta is cooked, drain and gently toss with about ⅔ of the dressing. Be sure everything is fully coated - this will prevent pasta from clumping together.
- Add pepperoni, olives, artichoke hearts, and red peppers to the bowl, gently toss to combine. Allow to cool to room temperature.
- Once pasta is cool, add mozzarella, Parmesan, parsley, and remaining dressing, gently tossing to combine. Season with salt and pepper, to taste.
- Cover and chill for at least 2 hours before serving.
Notes
Nutrition
Leave a Reply