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Gluten free, dairy free option, vegan/plant based option
I love an easy, healthy recipe, especially when bringing something to a summer BBQ. This Italian combo pasta salad obviously came from my love of Italian sandwiches and that flavor combination… so I thought, let’s make it into a pasta salad! I have a chopped salad like this in my cookbook, so here is the pasta salad version!
To make this a dairy free recipe just use dairy free mozzarella cheese. To make this a vegan recipe use vegan mozzarella and vegan or plant based meats.
📖For more easy, allergy friend recipes order my cookbook EASY, ALLERGY FREE COOKING on amazon!
Ingredients:
2-3 cups Gluten free pasta
1 cup Mozzarella balls (or plant based mozzarella)
1/4 cup Roasted red peppers
1/4 cup Pepperoni or turkey pepperoni (or plant based meats)
1/4 cup Salami (or plant based meats)
1/4 cup Artichokes
1/4 cup Red onion
1/4 cup Olives
1/2-3/4 cup Olive oil
1/4 cup Red wine vinegar
1/8-1/4 cup Balsamic
2-4 tbsp Italian herb seasoning
Directions:
1. Boil the pasta according to box directions. Drain.
2. Rinse with cold water. Drain and set aside.
3. In a bowl combine all the ingredients. Add pasta. Mix together are refrigerate for 1 hour before serving.
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