Description
A zesty, gluten-free pasta salad featuring penne, salami, mozzarella, artichokes, and red peppers in a homemade Italian dressing. It’s perfect for meal prep, potlucks, and summer dinners.
Ingredients
Scale
- 12 oz (340g) Gluten-Free Penne
- 4 oz (115g) Pepperoni or Salami Slices, sliced into strips
- 1 cup (150g) Mozzarella Pearls, drained
- 1 can (14 oz / 397g) Marinated Artichoke Hearts, drained
- 1 jar (7 oz / 198g) Marinated Red Peppers, drained and chopped
- 1/2 cup (120ml) Extra Virgin Olive Oil
- 1/4 cup (60ml) Red Wine Vinegar
- 1 tbsp (3g) Dried Oregano
- 1 tsp (0.5g) Dried Basil
- 1 tsp (2g) Garlic Powder
- 1 tbsp (15g) Dijon Mustard
- Salt and Black Pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add gluten-free penne and cook 1 minute less than package directions for al dente.
- Drain pasta and rinse immediately under cold water to stop cooking. Set aside in a large bowl.
- In a small jar or bowl, combine olive oil, red wine vinegar, Dijon mustard, garlic powder, dried oregano, dried basil, salt, and pepper. Shake or whisk vigorously until emulsified.
- Drain artichoke hearts and red peppers, patting them dry with paper towels to remove excess moisture.
- Slice salami or pepperoni into thin strips or small squares.
- Pour the dressing over the cooled pasta and toss well to coat.
- Add the salami, artichokes, red peppers, and mozzarella pearls. Toss again to combine.
- Cover the bowl and refrigerate for at least 30 minutes (ideally 2-4 hours) to allow flavors to meld.
- Stir before serving. Add extra dressing if needed for leftovers.
Notes
Gluten-free pasta can get mushy if overcooked, so rinse it immediately with cold water. Ensure jarred items like artichokes and peppers are drained and patted dry to prevent a watery salad. The salad tastes best after resting in the fridge for at least 30 minutes to allow the pasta to absorb the dressing. Do not freeze this salad as the pasta will become mushy.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3
- Sodium: 650
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 4
- Protein: 12
Keywords: antipasto pasta salad, gluten-free pasta salad, zesty italian dressing, meal prep salad, summer pasta salad, cold pasta salad, easy dinner recipe