Antipasto Pasta Salad (Edit recipe)

Antipasto Pasta Salad is a delicious, gluten-free dish that is a must have for your summertime barbecues. It is always a huge hit and is loaded with pepperoni, ham, creamy mozzarella, briny olives, artichoke hearts, peperoncini, sun dried tomatoes and the best dressing. I used chickpeas pasta for extra protein too.

30 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	469
Fat:	26 g
Carbohydrates:	39 g
Protein:	21 g
Cholesterol:	32 g
Sodium:	364 mg
Fiber:	9 g
Sugars:	7 g
Calculated per serving.

by Penny's Primal

Serves: 8

Ingredients

12 oz Chickpea Pasta, cooked according to directions, I like Banza
8 whole Cherry Tomato, large cherry tomatoes, 1/4rd
1 cup English Cucumber, sliced and slices 1/4rd
0.5 cup Sun Dried Tomatoes, slivered
0.5 cup Uncured Pepperoni, cut in half moons
0.5 cup Ham, I like Applegate, sugar free
0.5 cup Green Olives, I used a mix of Kalamata and green olives
0.5 cup Peperoncinis, sliced in rings
1 cup Fresh Mozzarella, cut in small cubes
1 cup Artichoke Hearts, chopped rough

Dressing

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small bowl whisk the oil, vinegar and amore seasoning and set aside
In a very large bowl combine everything but the tomatoes, mozzarella and dressing and toss well
Now add the tomatoes, mozzarella and dressing and toss gently
Enjoy!