Antipasto Pasta Salad
Antipasto Pasta Salad is a delicious, gluten-free dish that is a must have for your summertime barbecues. It is always a huge hit and is loaded with pepperoni, ham, creamy mozzarella, briny olives, artichoke hearts, pepperoncini, sun dried tomatoes and the best dressing. I used chickpeas pasta for extra protein too.
Ingredients
- 12 oz Chickpea Pasta cooked according to package, drained
- ½ cup Sun Dried Tomatoes slivered
- 8 Cherry Tomatoes I used large cherry tomatoes, cut in ¼'s
- 1 cup English Cucumber cut in slices and slices ¼rd
- ½ cup Pepperoni
- ½ cup Ham I used Applegate and cut it squares
- 1 cup Mozzarella cut in little cubes
- ½ cup Olives I used mixed green and kalamata
- 1 cup Artichoke Hearts chopped rough
- ½ cup Pepperoncini sliced in rings
- ½ cup Extra Virgin Olive Oil
- ¼ cup Red Wine Vinegar
- 1 teaspoon Italian Seasoning I used Primal Palate, Amore
Instructions
- In a small bowl, whisk olive oil, vinegar and seasoning and set aside
- In a very large bowl, combine everything but the tomatoes and mozzarella and dressing and toss well
- Now add the tomatoes, mozzarella and dressing and toss gently to combine
- Enjoy!
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