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Gluten-Free Summer Antipasto Pasta Salad


Serves 4-6
12 ozPastene Gluten Free Penne Rigate
1 ½ tspfine sea salt, plus more for the pasta water
4 TbspPastene Extra Virgin Olive Oil
110 oz can Pastene Tri Color Tomato Wedges, drained
¾ cupPastene Marinated Mushrooms, drained
½ cupPastene Quartered Marinated Artichoke Hearts, drained
¼ cupPastene Sliced Sweet Garlic Peppers, drained
8 ozfresh mozzarella cheese, diced
2 ozgenoa salami slices, cut into thin strips, then cut in half
1 TbspPastene Red Wine Vinegar
¾ tspfreshly cracked black pepper
¼ cupfresh basil leaves, chopped
⅓ cupPastene 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.

By: Simply Gluten Free Magazine

Product Used

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