Allergen-Free Italian Pasta Salad with Roasted Garlic Chickpea Amore

Serving Size:  2-3
Prep Time:  2 Hours, 10 Minutes
Cook Time: 35 Minutes
Total Time:  2 Hours, 45 Minutes


8-9 oz. Pappardelle’s Gluten-Free Vegan Roasted Garlic Chickpea Amore
½ pint cherry tomatoes, halved
½ orange bell pepper, chopped
¼ cup Kalamata olives, sliced
¼ cup red onion, finely chopped
¼ cup jarred roasted red peppers, chopped
¼ cup pepperoncini, chopped
Handful of fresh parsley, chopped
4 oz. gluten-free & dairy-free salami, quartered
6 Tbsp. extra-virgin olive oil
2 Tbsp. red wine vinegar
½ Tbsp. honey
½ tsp. each: sea salt, black pepper, dried basil
1 clove garlic, minced
¼ tsp. dried parsley
Pinch of dried oregano


  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain, rinse with cold water, and set aside in a large bowl. 
  2. Add tomatoes, bell pepper, olives, red onion, roasted peppers, pepperoncini, parsley, and salami to pasta bowl.
  3. In a separate bowl, whisk together olive oil, red wine vinegar, honey, salt & pepper, garlic, and dried herbs until smooth.
  4. Pour mixture into pasta bowl and toss to combine. 
  5. Serve immediately or let chill in the refrigerator for at least 2 hours. Enjoy!