Antipasta Pasta Salad (Gluten Free)

Ingredients

• 1 small red onion, sliced thinly then cut in 2 or 3 pieces
• 8 oz dried fusilli or other small pasta
• 2 cups cherry tomatoes, halved or quartered
• 2 small zucchinis, halved lengthwise and sliced thinly
• 4 oz cubed Monterey Jack cheese or cubed fresh mozzarella
• 4 oz sliced salami, cut into thin strips
• 4 oz chopped marinated artichoke hearts, rinsed lightly and well drained
• 1/4 cup sliced olives, preferably Kalamata, rinsed and drained
• 3 tbsp grated Parmesan cheese, optional
• Salt and freshly ground black pepper
• 4 to 5 large fresh basil leaves, sliced or 2 tbsp chopped parsley
• 1/4 cup red wine vinegar or your favorite vinegar
• 2 tsp dried oregano
• 2 tsp minced fresh basil leaves
• 1 tsp minced fresh thyme leaves
• 1/2 tsp garlic powder (not garlic salt)
• 1/2 tsp red pepper flakes, optional
• 1/2 tsp honey or sugar
• 1/2 cup extra-virgin olive oil
• 2 tbsp freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Instructions

1. 1

   Make the Dressing: In a medium bowl, combine...: Make the Dressing: In a medium bowl, combine the vinegar with the oregano, basil, thyme, and garlic. Let sit 3 minutes. Whisk in the honey or sugar until dissolved and then slowly whisk in the olive oil to emulsify. Stir in the Parmesan. Taste and add salt and pepper as needed. Pour into a jar with a tight-fitting lid. Store in refrigerator; shake vigorously before serving. Can be made up to 3 days ahead.

2. 2

   Prep the Onions: In a small bowl, place...: Prep the Onions: In a small bowl, place sliced onions in ice water. Let sit 30 minutes. Drain and pat dry with paper towels. This step helps remove some of the sharpness and heat of the raw onions.

3. 3

   Cook the Pasta: In a large saucepan or...: Cook the Pasta: In a large saucepan or stockpot, cook the pasta in well salted water to al dente, according to package directions. Then drain and rinse with cold water. Set aside to finish draining and cooling.

4. 4

   Assemble the Salad: In a large salad bowl,...: Assemble the Salad: In a large salad bowl, combine the drained onions with the pasta and all the remaining ingredients except the salt, pepper, and basil, tossing to blend. Add 1/3 cup of the dressing and toss again. Taste and add more dressing if desired and adjust seasonings with salt and pepper. Place, covered, in the refrigerator at least 30 minutes and up to a day. This lets the flavors meld before serving.

5. 5

   Let leftover pasta salad warm up at room...: Let leftover pasta salad warm up at room temperature about 20 minutes. Then garnish with the sliced fresh basil and serve.