Gluten Free Pasta Salad

This versatile pasta salad is delicious and packed with a nice variety of vegetables. I use gluten free pasta (my favorite is a lupini bean pasta called Kaizen), but you can use any kind of pasta you like. To make it more of an “Italian pasta salad”, I add meats like pepperoni, ham and salami, but know that you can sub chicken or even seafood like shrimp instead.

For the salad:

16 oz fusilli, cooked (I use gluten free pasta. My favorite brand is Kaizen but you can use whichever you like.)

8 oz zucchini (about 1 large)

1/2 red bell pepper (about 4 oz each), diced

1/2 orange bell pepper, diced

1/2 yellow bell pepper, diced

1/2 red onion, diced

8-10 oz cherry tomatoes

1/2 cup chopped kalamata black olives

1/2 cup finely chopped pepperoncini

1/4 cup chopped sundried tomatoes

(optional) 2 cups chopped arugula or baby spinach

8 oz package fresh mozzarella balls (Ciliegine mozzarella) or diced fresh mozzarella

3 oz shaved parmesan cheese (Santori)

4 oz diced pepperoni

5 oz diced Boar’s Head deluxe ham

For the dressing:

6 T. extra virgin olive oil (I love Laudemio)

4 T. red wine vinegar

2 t. Dijon mustard

1 t. dried Oregano

1/2 t. red pepper flakes

1-2 T. chopped fresh basil

Salt and pepper to taste

INSTRUCTIONS

1. Cook pasta according to package directions, Strain from water and when cool, add to a big bowl. Add the remaining salad ingredients to the bowl.

2. To make the dressing, whisk together all the ingredients in a large measuring cup or jar. Taste and add salt and pepper to your liking.

3. Toss the salad with the dressing in the amount that appeals to you. (You may not use it all…depends on your preference). Left over dressing is good in the fridge for about a week.

4. This salad is great warm or cold, but I prefer it cold so when you are done mixing, pop it in the fridge for a few hours to let the flavors mingle. This salad is great as a side or as a whole meal!