This Vegan Antipasto Pasta Salad is so full of complex flavors and textures, you won’t even miss the meat or cheese! Prep it in advance for easy packed lunches.
For the Salad:
Salt and water, for cooking pasta
1 pound small pasta (like Gluten Free Italian Fusilli from Nuts.com)
1 cup diced red onion, about 1 medium
1–14 ounce can artichoke hearts, drained and chopped
4 whole pepperoncinis, chopped
1 cup chopped bell pepper (I like a mix of red, orange, and yellow mini peppers)
1/2 cup sliced pitted kalamata olives
1/2 cup sliced pitted green olives
1/2 cup chopped roasted red pepper
8 ounces cherry tomatoes, halved
1/4 cup capers, drained
1/4 cup fresh minced Italian parsley
For the Dressing:
1/4 cup extra virgin olive oil
Juice and zest of 1 large lemon
2 tablespoons red wine vinegar
1 tablespoon Italian seasoning
1 teaspoon garlic powder
Salt and pepper, to taste
- Bring a large pot of salted water to a boil, add the pasta, and cook until tender, about 10 minutes. Drain in a colander. Sprinkle the red onions on top of the hot pasta, and let sit for 3-5 minutes to help mild the onion flavor.
- Combine the pasta and onions in a very large bowl with the artichoke hearts, pepperoncinis, bell pepper, olives, roasted red pepper, cherry tomatoes, capers, and parsley. Toss to combine.
- In a jar with a tight-fitting lid, combine all the dressing ingredients. Shake until well-combined. Pour dressing over pasta salad, and toss to coat.
- Serve immediately or let rest in the fridge for about an hour to cool completely and meld.
Gluten-free pasta tends not to soak up as much dressing as normal wheat pastas. If you use white or whole wheat pasta, try doubling the dressing recipe, and then dressing the salad until it is pretty liquidy—the pasta will soak up the dressing in the fridge.
A lot of the savory, salty flavor of this dish comes from the olives and capers. If you aren’t an olive fan, try leaving them out, but you might want to add more salt to the dressing.