Gluten-Free Antipasto Salad
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.
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!
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Antipasto Pasta Salad - Gluten Free
- 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
- 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.