Gluten Free, Dairy Free, Soy Free, Paleo Option, Preservative Free
This fresh and bright pasta salad is the perfect summer potluck or cookout dish! Healthy, Gluten Free Classic Pasta Salad is veggie packed and bursting with sweet and tangy vinaigrette flavor. Plus, it's ready to eat in only 15 minutes!
Why I Love This Recipe
This quick and easy side dish is a family favorite for holiday celebrations. The chewy pasta, crisp carrots and cucumber, juicy tomatoes, and briny olives all coated in a zesty Italian Vinaigrette is a mouthful of summer delight!
Not to mention, it's so simple to prepare, it can be easily made even during the busiest of weeks. This was one of my husband's favorite dishes that he gave up for a long time as we adjusted to a new eating lifestyle. This version is definitely an allergy friendly taste of nostalgia!
Pasta salad is simple enough to make gluten free, but when our family needed to avoid soy and preservatives, finding a suitable replacement for store bought Italian Vinaigrette was tough.
Consequently, Gluten Free Classic Pasta Salad was the inspiration behind my homemade Lemony Sweet Red Wine Vinaigrette. This side dish is sweet and zesty from the lemon, red wine vinegar, and Italian spice blend. It's the perfect refreshing bite to have at any cookout or barbecue!
Cooking Tips
I like using Banza pasta as it is protein packed, has a great taste, and also maintains it's texture well. Pro tip: gluten free pasta needs to be rinsed thoroughly & drizzled with neutral oil to keep from sticking to each other.
On the other hand, for a paleo version of this dish, use cassava flour pasta.
Furthermore, if you're not a fan of olives feel free to leave them out. This recipe is so veggie packed it won't make that big of a difference. Same goes for tomatoes, as I know several people have tomato allergies or aversions. However, it's important to note tomatoes add an acidic pop that's a big part of this pasta salad's flavor.
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📖 Recipe
Gluten Free Classic Pasta Salad {Paleo Option}
Equipment
- 1 large mixing bowl
- measuring cups and spoons
- 1 wooden spoon or silicone spatula
Ingredients
- 1 8 oz box gluten free pasta cooked to the lowest recommended time* rinsed and oiled
- 5 oz cherry tomatoes (~⅔ cup) sliced in half
- 1½ mini cucumbers (~heaping ½ cup) cut in ¼ inch half moons
- 1½ med carrots (~heaping ½ cup) cut in ¼ inch half moons
- ½ cup sliced black olives heaping
- several dashes black pepper
- ¼ teaspoon salt
- 1 batch Lemony Sweet Red Wine Vinaigrette** (~ scant 1 cup of dressing)
Instructions
- In a large mixing bowl mix pasta, cucumbers, carrots, tomatoes, olives, salt, and black pepper. Add Lemony Sweet Red Wine Vinaigrette and use a wooden spoon to fully mix. Serve immediately or chilled.
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