Gluten Free Italian Antipasto Pasta Salad
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Learn more →Ingredients
6 servings
For the salad
- 12 oz whole wheat rotini or penne
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1 cup roasted red peppers, sliced into strips
- ½ cup pitted kalamata olives, halved
- ½ cup pitted green olives, halved
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella, torn into bite-sized pieces
- ½ cup pepperoncini peppers, sliced
- ¼ cup red onion, thinly sliced
- ¼ cup fresh basil leaves, torn
For the dressing
- ⅓ cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For serving
- ¼ cup fresh parsley, roughly chopped (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Cook the whole wheat rotini according to package directions until al dente, tender with a slight resistance at the center, about 10–12 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and shake off excess water.
- 2
While the pasta cooks, make the dressing: whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a small bowl until fully combined and slightly emulsified.
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