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Vegan Antipasto Pasta Salad
Source: Cook's Illustrated, Better Vegan  Category: Vegan Salads & Dressings 
Prep Time: 10 min  Cook Time: 15 min   Total Time: 25 min  Serves 6-8

Vegan I Gluten Free I Refined Sugar Free I Soy Free

Contains nightshades

About this recipe
I love Italian antipasto platters except for the meats and cheeses, of course. Olives, pickled vegetables, marinated mushroom and beans with their salty, briny, bright acidic flavors make my mouth water. This salad is a perfect way to get all the good tastes of Italian antipastos in a clean vegan way. We used brown rice gluten-free fusilli and added some vegan cheese for extra substance. This is a perfect make-ahead salad, as it won't get wilted or soggy. Great for picnics and other occasions when you need to make something ahead of time.

10 Tbsp. raw apple cider vinegar (I use Bragg USDA Organic Raw Apple Cider Vinegar, with The Mother)

6 Tbsp. extra virgin olive oil

3 Tbsp. vegan mayonnaise

​6 pepperoncini peppers, drained, (2 tablespoons juice reserved), stemmed, and chopped coarse

4 garlic cloves, minced

¼ tsp. red pepper flakes

Salt and pepper

1 lb. fusilli or campanelle vegan gluten-free pasta

1 lb. white mushrooms, quartered

1 cup vegan shredded provolone cheese or any other vegan cheese

12 ounces roasted red peppers, drained, patted dry, and chopped coarse

1 cup artichoke hearts, drained

1/2 cup Kalamata olives, halved length-wise and drained

1 cup chopped fresh basil


1. Prepare the ingredients.
2. Whisk 5 tablespoons vinegar, olive oil, vegan mayonnaise, pepperoncini juice, garlic, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.


3. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente or to preferred doneness (follow package instructions). Do not overcook. Drain pasta, rinse well with hot water, return to pot, and toss with 1/2 cup dressing and remaining vinegar. Adjust seasonings, spread dressed pasta on rimmed baking sheet, and refrigerate until chilled, about 30 minutes.

4. Meanwhile, bring remaining dressing to simmer in large skillet over medium-high heat. Add mushrooms and cook until they release their juices and are lightly browned, about 8 minutes. Transfer to large bowl and cool.

5. Add olives, artichoke hearts, cheese, roasted red peppers, chopped pepperoncini, basil, and cooled pasta to mushrooms and toss well. Season with salt and pepper. Serve at room temperature. Salad can be refrigerated for up to 5 days.

You can use any curly-shaped gluten-free pasta for this recipes, but I prefer 100% brown rice pasta, because it is closest in its taste and texture to its wheat counterpart.
You can also add sun-dried tomatoes, white beans or other types of olives to this recipe. Fresh tomatoes can be added right before serving.
Equipment needed:
Baking sheet
Serving suggestion:
Best served on its own.
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