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!
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.
This pasta salad is full of flavour, and features a variety of colours and textures. Great to keep in the fridge as an easy snack or side, and -when the time comes - also great to bring as a potluck item!
Course Side Dish
Cuisine American, Italian
Keyword antipasto, BBQ, gluten-free, glutenfree, pasta, pasta salad, picnic, Potluck
Prep Time 15minutes
Cook Time 15minutes
Chilling Time 2hours
Author Marie Porter
212 oz bags brown rice gluten-free pasta
3Garlic Clovespressed or minced
5ozThinly Sliced Pepperonichopped*
6.5ozcan Sliced Black Olivesdrained
8ozcan Artichoke Heartsdrained and chopped
10ozjar Roasted Red Peppersdrained and chopped
1/3cupShredded Parmesan Cheese
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 2/3 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.
Marie is an award winning cake artist, cookbook author, and spandex costumer based in Hamilton, Ontario, Canada. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. She followed those up with 4 other cookbooks: "Beyond Flour", "Beyond Flour 2", "Hedonistic Hops", and "More Than Poutine". She is currently working on her 7th - and final - cookbook, "Maize Craze".
Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir", as well as 6 sewing manuals - the "Spandex Simplified" series.