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The Fewd Vault

Italian pasta salad

Meaningful Eats
Yield: 12 servings
Total Time: 45 mins
Categories: gluten-free italian side

Ingredients

Pasta salad

  • 10-12 oz gluten-free pasta, slightly overcooked and coated in olive oil
  • 1/3 cup sundried tomatoes in oil
  • 1/2 bell pepper roughly chopped
  • 1 cup cannelini beans
  • 8 oz small mozzarella cheese balls halved
  • 8 oz salami or summer sausage cubed
  • 1/3 cup kalamata olives
  • 1 small red onion, cut in half lengthwise and thinly sliced
  • 1/2 cup fresh parlsey/basil chopped

Dressing

  • 1/3 cup olive oil
  • 1/3 cup white wine vinegar
  • 1/4 teaspoon granulated sugar
  • 1 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • fresh cracked salt
  • fresh cracked pepper
  • 2 tablespoons kalamata olive liquid
  • 1/2 lemon squeezed

Instructions

  1. Chop all of the vegetables, meat, and fresh herbs to desired consistency.
  2. Add to a large bowl with the cooled pasta.
  3. Combine all dressing ingredients in a separate bowl, whisk until well combined, and toss with the pasta salad.
  4. Chill for at least 2 hours for thr flavors to meld

Notes

This can be made gluten free, vegetarian, or dairy free with few modifications.

If you don't have sundried tomatoes, you can use 1 cup halved cherry tomatoes.