Italian Antipasto Pasta Salad

Ingredients

• 1/4 cup white wine vinegar
• 2 teaspoons maple syrup
• 1 clove garlic minced, or ½ Teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons Dijon mustard
• 1/2 teaspoon sea salt or to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon italian seasoning
• 1 tablespoon red bell pepper diced, see notes
• 1/2 cup olive oil
• 12 ounces pasta package, I used 100% brown rice gluten free pasta
• 1 cup roasted red bell peppers chopped
• 1/3 cup pepperoncini peppers chopped, about 10
• 1 1/2 cups cheese
• 6 ounces Fontina
• 2 cups salami chopped, about 6 ounces, see notes
• 1 cup diced red onion finely
• 1 1/2 cups cucumber chopped
• 1/2 cup grated Parmesan cheese

Nutrition

• Calories : 660 calories
• Carbohydrate : 51 grams
• Cholesterol : 70 milligrams
• Fat : 40 grams
• Fiber : 3 grams
• Protein : 26 grams
• SaturatedFat : 15 grams
• Sodium : 1050 milligrams
• Sugar : 6 grams