Italian Antipasto Pasta Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 cup olive oil
- 1 teaspoon onion powder
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup white wine vinegar
- 1 teaspoon italian seasoning
- 2 teaspoons dijon mustard
- 1-2 teaspoons maple syrup
- 1 clove garlic minced or 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt or to taste
- 1 tablespoon diced red bell pepper see notes
- 1 - 12 ounce package pasta i used 100% brown rice gluten free pasta
- 1 cup chopped roasted red bell peppers
- 1/3 cup chopped pepperoncini peppers about 10
- 1 1/2 cups cubed cheese about 6 ounces, i used fontina but provolone is nice too
- 2 cups chopped salami about 6 ounces, see notes
- 1 cup finely diced red onion
- 1 1/2 cups chopped cucumber
- Carbohydrate 2.35574770855901 g
- Cholesterol 50.570000004672 mg
- Fat 17.7835456322528 g
- Fiber 0.38023124491175 g
- Protein 15.6289450020419 g
- Saturated Fat 8.0615172725436 g
- Serving Size 1 1 serving (128g)
- Sodium 671.613541748464 mg
- Sugar 1.97551646364726 g
- Trans Fat 0.995598541915433 g
- Calories 235 calories
Combine all the ingredients for the Italian Dressing except the olive oil in a medium sized bowl. Then begin to slowly drizzle in the olive oil while whisking constantly until all the olive oil is mixed into the dressing, and it's emulsified.Cook the pasta according to the package instructions. I prefer to slightly overcook mine just past al dente so that it's not so springy when chilled.Place the pasta in a large mixing or serving bowls along with the rest of the pasta salad ingredients. Pour the dressing over the pasta salad, and toss thoroughly to combine.Serve immediately or refrigerate for 2-3 hours to let the flavors deepen. This pasta salad can be kept for 2-3 days, but it does become slightly soggy over time. I personally like to eat it within the first day and half.
