Slightly tangy and full of robust antipasti flavors, this vegan antipasti pasta salad is simple to make, perfect for feeding a crowd, and suitable for Orthodox Christian fasting periods. It can also be made gluten free by using a GF pasta.
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At Sweet C’s I include tips in my recipes because I’m a home cook without formal training. Understanding how and why ingredients work together builds confidence in the kitchen, especially for beginners.
Every Sunday a few families at our church bring a quick meal for fellowship hour. When observing Orthodox fasting, meals often exclude meat and dairy and sometimes limit oil, which can make sharing dishes a little tricky.
On fast days we can get tired of bean salads and crudités, so I wanted a pasta salad that would still work without olive oil and that would add a bit more texture and protein. This antipasti pasta salad fits the bill — it can be made without oil by choosing water-packed or sunflower-oil packed jarred ingredients.
There’s a lot of flavor in this salad, so you’ll want to make it year-round. If you’re not keeping it vegan, adding prosciutto, pepperoni, or thinly sliced salami makes a tasty variation.
This dish is ideal for potlucks and parties — it disappears fast. You can scale the recipe to any size and use any pasta shape. I often double the ingredients for church gatherings.
I’ve even seen paleo-friendly pastas made from almond flour at some specialty grocers, so you can adapt this to many diets.
Pro tips:
- Scale the recipe to feed as many people as you need; any pasta shape works.
- Make it gluten free by using your preferred gluten-free pasta brand.
- To avoid olive oil for strict fasts, check jarred or canned ingredients for sunflower oil or water packing.
Try these other Sweet C’s favorites next
Try these other vegan favorites:
Whole Roasted Cauliflower (Easy + Crispy)
Vegan Charro Bean and Rice Soup
Vegan Hashbrown Soup
Vegan Enchilada Pie
Roasted Asparagus in Oven
Roasted Eggplant
Vegan AntiPasti Pasta Salad Recipe
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AntiPasti Pasta Salad
Ingredients
- 16 oz penne pasta
- 1 cup olive oil (or sunflower oil to make oil-free fasting variations)
- 1 lemon, juiced
- 1/4 cup fresh basil, minced
- 1/4 cup green onions, minced
- 3 tbsp garlic, minced
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp sugar
- 1/2 cup artichoke hearts, diced
- 1/2 cup sundried tomatoes, diced
- 1/2 cup roasted red peppers, chopped
- 1/2 cup pine nuts, toasted
- 1/4 cup banana peppers
Instructions
- Boil the pasta until al dente, then drain well.
- In a large bowl whisk together the olive oil (or substitute), lemon juice, basil, green onions, garlic, sea salt, black pepper, and sugar.
- Add the cooked pasta to the dressing and toss to coat thoroughly.
- Fold in artichoke hearts, sundried tomatoes, roasted red peppers, pine nuts, and banana peppers. Toss well and serve immediately.
- Alternatively, cover and refrigerate for up to two days before serving.
Nutrition
Nutrition information is an approximation.
Additional Info
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