Antipasto Pasta Salad
This recipe is gluten-free.
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Main Ingredients
- 8 oz gluten-free pasta any shape
- 1 cup cherry tomatoes halved
- 1 cup mozzarella balls halved
- ½ cup kalamata olives pitted and halved
- ½ cup pepperoni slices cut into quarters
- ¼ cup red onion thinly sliced
- ¼ cup basil chopped
Dressing
- ¼ cup olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cook the gluten-free pasta according to package instructions. Drain and let cool.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, kalamata olives, pepperoni slices, red onion, and basil.
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper.
Pour the dressing over the pasta mixture and toss to combine.
Chill in the refrigerator for at least 30 minutes before serving.
Calories: 350kcal | Carbohydrates: 40g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 700mg | Potassium: 300mg | Fiber: 3g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg
Antipasto, Gluten-Free, Pasta Salad