Vinaigrette Pasta Salad
- jaymewakefield
- Aug 2, 2021
- 1 min read
Updated: Apr 16
Pasta salad is another spring and summer side staple that can be made so many ways! There’s mayo-based and vinaigrette-based, both of which are delicious. I think I like one better, then I try the other one, and am back to square one of not being able to decide. This vinaigrette version gets cleaned up and made gluten-free, and I promise you, you won’t be able to tell!

INGREDIENTS
1 (8 oz) box gluten-free fusilli or rotini pasta (I use Jovial)
1/2 cup avocado oil Caesar dressing (I use Primal Kitchen)
1/2 cup avocado oil Italian vinaigrette (I use Primal Kitchen)
1 pkg nitrate-free uncured salami, each slice quartered (I use Applegate)
1/2 pint grape tomatoes, halved
1 (6 oz) can pitted whole black olives
1 (8 oz) container fresh mozzarella bocconcini, cut into bite-size pieces
1 cup cucumber, sliced and quartered
1/2 cup red onion, chopped
1 cup green bell pepper, chopped
2 Tbsp flat leaf parsley, finely chopped
Salt and pepper, to taste
HOW TO MAKE
-Cook pasta according to box instructions.
-Combine pasta and all other ingredients in a large bowl.
-Mix thoroughly, and let chill in refrigerator for 2 hours before serving.
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