Pasta Salad

Recipe Type: Lunch, Dinner

Dietary Info: Dairy Free, Gluten Free, Grain Free, Elimination Diet, Vegan, Vegetarian, Whole 30

Servings: 4

Prep Time: 35 minutes Cook Time: 10 minutes Total Time: 35 minutes

*Time Includes Chopping

Ingredients:

• 1 lb Pasta of Choice (Organic Whole Wheat, Gluten Free, Chickpea Pasta, Zucchini Noodles, etc.)

• 1 Cucumber, Chopped Thinly

• 1 Cup Cherry Tomatoes, Chopped

• 1 Cup Broccoli, Chopped

• 1 Red Onion, Chopped Thinly

• 1 Jar Sliced Black Olives

• ½ Cup Cubes Of Non-Dairy Cheese (I Use Miyokos brand)

• Optional: 1 Cup Pepperoni (Nitrate Free, Pastured/Grass Fed- I Use Applegate Brand)

• Italian Dressing:

  • 1/2 Cup Olive Oil

  • 1/2 Cup Red Wine Vinegar

  • 1 TBSP Honey

  • 1 TBSP Oregano

  • 1 TBSP Salt

  • ¾ TBSP Black Pepper

How To:

1. Cook and cool pasta according to directions on the box.

2. Chop all veggies, cheese, and pepperoni into small bite-sized pieces and drain the olives.

3. Combine everything in a bowl.

4. Add all dressing ingredients in a jar. Add the lid and shake well.

5. Pour Italian dressing over everything and mix well. Enjoy!

Notes:

• Make gluten free by using a gluten free pasta, such as pasta made of rice.

• Make grain free by using a grain free pasta, such as chickpea pasta. 

• Make paleo, elimination diet, and whole 30 by omitting the pepperoni and using zucchini noodles or another kind of vegetable.

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)