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.