Ingredients:
- 12 oz. box gluten-free bow tie pasta
- 6 oz. dry or hard salami, chopped
- 8 oz. pepperoni, sliced into ½-inch thick slices, then chopped
- 6 oz. can black olives
- 1 large English cucumber, chopped
- 10 oz. pkg. grape or cherry tomatoes
- 2 8 oz. packages mozzarella pearls
- 2 14 oz. cans artichoke hearts, drained
- ½ cup chopped fresh parsley
- ⅓ cup chopped fresh basil
Ingredients for dressing:
- 1 cup olive oil
- ¼ cup fresh lemon juice
- 1 large garlic clove, minced
- 2 tsp. dijon mustard
- 1 tsp. honey
- ½ tsp. crushed red pepper flakes
- salt and pepper to taste
Directions:
- Cook pasta about two minutes over the recommended “al dente” time on the package in heavily salted water. Drain and rinse under cold water. Set aside.
- While pasta is cooking and cooling, chop ingredients.
- FOR THE DRESSING: Whisk together all dressing ingredients until emulsified.
- Add the pasta to a very large bowl, along with all the add-ins. Pour the dressing over the ingredients and toss to evenly coat.
- Cover and refrigerate for at least 3 hours, preferably overnight.
