Antipasto PASTA Salad
You really can never go wrong with this type of pasta salad. Whether you are gluten-free or not this flavor packed salad is a BIG CROWN pleaser!
1/2 yellow (1 cup) (or orange) pepper, diced
1/2 green pepper, (1 cup), diced
½ large sweet onion, diced (1 cup)
1 ½ (6 oz) cups artichoke hearts, cut into ¼’s
1 cup (3 oz) large olives, sliced
1 medium tomato, (1 cup) de-seeded, diced
4 oz Genoa Salami, sliced in strips (or cubed)
5- 5 ½ oz Smoked ham, cubed
5 oz Provolone (mozzarella), cubed
8 oz Italian Salad Dressing
12- 16 oz gluten-free ziti (or shell pasta), cooked according to package directions
½ cup Mayo (optional)
1.Make pasta according to directions.
2.Cool down slightly but still slightly warm. Place in large mixing bowl.
3.Add all the cut veggies to the pasta.
5.Add meat and cheese.
6. Mix well and serve.
*Looking for a creamier salad- add the ½ cup mayo
*More possible goodies to add to this pasta salad:
pepperoni sliced into strips
asiago cheese or parmesan cheese
*You can make your own Italian dressing with vinegar and oil and Italian seasoning.
*Store in the refrigerator in tight container. If you are eating it after refrigeration, you may need to add more dressing to “reconstitute” the pasta because it tends to get dry and firm, unlike gluten-pasta which stays moist.
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Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!