Paleo Pasta Salad
Looking for the perfect recipe to bring to your summer BBQ? Look no further, I present to you paleo pasta salad!! I know it doesn’t sound real- but I promise it’s 100% paleo and 1000% delicious.
Growing up my mom used to always make the best pasta salad to bring to summer barbecues. I wanted to be able to follow in her footsteps and do the same, but until this year wasn’t sure exactly how I could do that.
How can you possibly make pasta salad that is paleo? The key is… Jovial Foods Cassava Pasta! This post is in no way sponsored I am just sharing products with you that I genuinely love. Their cassava pasta only has 2 ingredients- cassava and water, simple ingredients just the way we like it! I buy it at Whole Foods, Sprouts, or Thrive Market. But you can always use any gluten free pasta if that’s all you have!
This recipe is simple with only seven ingredients, and honestly the hardest part of this recipe is waiting for the pasta to boil! I like to make my pasta slightly undercooked for this recipe so that if you refrigerate your dish it’s not too mushy.
When I make this recipe I use Primal Kitchen Italian dressing, which is so delicious and simplifies the recipe even more! However, you can definitely make your own Italian dressing if that is your preference!
As many of you know quality of salt is important to me, I always use Celtic sea salt or Redmond’s Real salt. They heighten the nutrient value and flavor of your dish, I promise you won’t be disappointed!
Your friends and family won’t even know this pasta salad is gluten and dairy free- so be sure to save yourself a bowl! What are you waiting for? Let’s get cooking!
What you’ll need:
Cassava pasta
Zucchini
Bell pepper
Italian dressing
Salt
Nutritional yeast
Water
Ingredients:
1 box Jovial Foods cassava pasta (can also use any gluten free pasta)
1 zucchini, finely chopped
1 bell pepper, finely chopped
6 tablespoons Italian dressing (homemade or store bought, I prefer Primal Kitchen)
1/2 teaspoon+ 1/2 teaspoon salt
2 tablespoons nutritional yeast
4 tablespoons water
Instructions:
Make your pasta, I like it slightly undercooked so it isn’t too mushy when cold. Then rinse it off with cold water, and put in the fridge for 1 minute so it’s cooled.
Make a cheese sauce by mixing the water, nutritional yeast, and 1/2 teaspoon salt in a separate bowl.
In a large bowl add the zucchini and bell pepper to your pasta.
Then add your Italian dressing, cheese sauce, and final 1/2 teaspoon salt.
Mix your pasta salad together and…
enjoy!