Prep Time
20 minutes
Cook Time
20 minutes
Serves
8
Ingredients
- 1 jar marinated artichoke hearts
- 1-14.5 ounce can olives
- ¾ cup green olives
- 1 cup yellow peppers, chopped
- 1 cup red peppers, chopped
- ¼ cup red onion, chopped
- 1 – 5 ounce bag turkey pepperoni, chopped (Recommended brand, Hormel)
- 2 cups gluten free pasta (Recommended brand, Tinkyada Pasta Joy)
- 1 Tablespoon olive oil
- Optional: 1 cup feta cheese, crumbled
- Optional: ½ cup fresh parsley, chopped
Vinaigrette Dressing
½ cup olive oil
1/8 cup balsamic vinegar
½ teaspoon basil
1 teaspoon Italian seasoning
½ teaspoon garlic powder
Ground salt and pepper to taste
Steps
Cook pasta, and drain. Toss with olive oil to prevent sticking. Cool in refrigerator for at least 1 hour.
Combine pasta, vegetables and pepperoni and toss together.
Refrigerate salad until chilled.
Mix vinaigrette ingredients together well,. Refrigerate until chilled and then drizzle on salad and serve.
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Vinaigrette Dressing
Prep Time
5 minutes
Cook Time
0 minutes
Serves
8
Ingredients
- ½ cup olive oil
- 1/4 cup vinegar
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon basil
- Salt and pepper to taste
Steps
Combine all ingredients and toss with pasta and vegetables.
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