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.
You do you… enjoy!
Antipasto Pasta Salad - Gluten Free
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!
Servings 12 Servings
- 2 12 oz bags brown rice gluten-free pasta
- 3/4 cup Olive Oil
- 1/3 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
- 1/3 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 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.
* I used Turkey pepperoni