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Gluten-Free Summer Antipasto Pasta Salad


Serves 4-6
12 oz Pastene Gluten Free Penne Rigate
1 ½ tsp fine sea salt, plus more for the pasta water
4 Tbsp Pastene Extra Virgin Olive Oil
1 10 oz can Pastene Tri Color Tomato Wedges, drained
¾ cup Pastene Marinated Mushrooms, drained
½ cup Pastene Quartered Marinated Artichoke Hearts, drained
¼ cup Pastene Sliced Sweet Garlic Peppers, drained
8 oz fresh mozzarella cheese, diced
2 oz genoa salami slices, cut into thin strips, then cut in half
1 Tbsp Pastene Red Wine Vinegar
¾ tsp freshly cracked black pepper
¼ cup fresh basil leaves, chopped
⅓ cup Pastene Pignoli, toasted


Prep time: 20 minutes | Cook time: 15 minutes | Chill time: 60 minutes

  • Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well, rinse with cold water, and place in a large mixing bowl. Drizzle with 1 tablespoon olive oil, toss to coat and let cool.
  • Add the tomatoes, mushrooms, artichoke hearts, garlic peppers, cheese, salami, vinegar, pepper, basil, and 1½ teaspoons salt. Toss to coat. Cover and refrigerate for at least 1 hour. 
  • Just before serving, add the pine nuts and toss.

Recipe by Gluten Free and More Magazine

Product Used

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