Antipasto Salad with Green Olive Tapenade [0001029]

Ingredients:

8 ounces gluten-free pasta (of your choice)
1/2 cup green olives, pitted and chopped
1/4 cup roasted red bell peppers, sliced
1/4 cup marinated artichoke hearts, chopped
1/4 cup salami or pepperoni, sliced into thin strips
1/4 cup fresh mozzarella cheese balls (ciliegine)
2 tablespoons fresh basil leaves, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt and black pepper to taste

Instructions:

Cook the gluten-free pasta according to the package instructions until al dente. Drain and rinse it under cold water to cool it down.

In a large mixing bowl, combine the cooked and cooled gluten-free pasta, chopped green olives, sliced roasted red bell peppers, chopped marinated artichoke hearts, sliced salami or pepperoni, and fresh mozzarella cheese balls.

In a separate small bowl, whisk together the extra-virgin olive oil and balsamic vinegar to create the dressing.

Drizzle the dressing over the antipasto salad ingredients in the large mixing bowl.

Add the chopped fresh basil leaves for a burst of flavor and color.

Season the salad with salt and black pepper to taste. Be cautious with the salt, as some of the ingredients, like olives and salami, may already be salty.

Toss all the ingredients together until the salad is well coated with the dressing.

Serve your Gluten-Free Antipasto Salad with Green Olive Tapenade chilled, and enjoy the vibrant flavors of this Mediterranean-inspired dish!

This gluten-free antipasto salad is perfect for picnics, potlucks, or as a light and flavorful side dish for any meal.