Vinaigrette Pasta Salad

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.