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A bowl of pasta salad with penne, cherry tomatoes, cucumber, olives, cheese cubes, pepperoni, ham, artichoke hearts, and green onions, served with black utensils on a striped napkin.
Penny Kovacs

Antipasto Pasta Salad

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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.
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Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 6 people
Course: BBQ, Brunch, Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 12 oz Chickpea Pasta cooked according to package, drained
  • 1/2 cup Sun Dried Tomatoes slivered
  • 8 Cherry Tomatoes I used large cherry tomatoes, cut in 1/4's
  • 1 cup English Cucumber cut in slices and slices 1/4rd
  • 1/2 cup Pepperoni
  • 1/2 cup Ham I used Applegate and cut it squares
  • 1 cup Mozzarella cut in little cubes
  • 1/2 cup Olives I used mixed green and kalamata
  • 1 cup Artichoke Hearts chopped rough
  • 1/2 cup Pepperoncini sliced in rings
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 tsp Italian Seasoning I used Primal Palate, Amore

Method
 

  1. In a small bowl, whisk olive oil, vinegar and seasoning and set aside
  2. In a very large bowl, combine everything but the tomatoes and mozzarella and dressing and toss well
  3. Now add the tomatoes, mozzarella and dressing and toss gently to combine
  4. Enjoy!

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