- 1/4 cup white wine vinegar
- 1–2 Teaspoons maple syrup
- 1 clove garlic, minced, or 1/2 Teaspoon garlic powder
- 1 Teaspoon onion powder
- 2 Teaspoons Dijon mustard
- 1/2 Teaspoon sea salt, or to taste
- 1/2 Teaspoon freshly ground black pepper
- 1 Teaspoon Italian seasoning
- 1 Tablespoon diced red bell pepper, see notes
- 1/2 cup olive oil
Pasta Salad Ingredients:
- 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
- 1/2 cup grated parmesan cheese
- 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.
For the salami, you want to make sure it’s gluten free if you’re strictly gluten free. For this recipe, I used a mixture of genoa, coppa, and peppered salami.
My original recipe for Italian Dressing had fresh red bell pepper in it. But to simplify when I’m making this salad, I often sub in roasted red peppers since that’s what’s already going in the salad.