Ingredients:
Salad:
1 lb uncooked pasta (we use GF)
3 c cherry tomatoes, halved
8 oz cheese (we use goat cheese)
1 lb salami or summer sausage
1 small can sliced olives
3/4 c pepperoncini peppers, sliced
1/2 c red onion or shallot, chopped
1/2 c fresh parsley (or dried)
Dressing:
1.5 c olive oil
1/4 c vinegar (white, white wine, or red wine)
1/4 c water
2 t salt
2 garlic cloves
2 t dried oregano
2 t dried basil
1 T sugar
pepper
Directions:
Cook pasta until al dente. Drain and let cool. While pasta is cooking, combine other salad ingredients in bowl. In separate bowl, mix dressing ingredients. When pasta is cooked and slightly cooled, add to other ingredients, pour dressing over top, and mix.
We adapted this recipe from Pinch of Yum to make it gluten free and dairy free (the original calls for mozerella balls, and we sub goat cheese or omit). The original is excellent, and the GF-DF version does not disappoint!
Lydia's Recipe Box 