Vinaigrette Pasta Salad
Regular Pasta ➡ Chickpea Pasta
Pasta salad is another summer side staple that can be made so many ways! There’s mayo based and vinaigrette based- which is your favorite? I think I like one better, then I try the other one, and am back to square one of not being able to decide (really trying to work on my indecisiveness). This week, the vinaigrette version gets cleaned up, and I promise you, your people won’t be able to tell!
1 8 oz box chickpea rotini pasta (I use @tolerantfoods)
1/2 cup avocado oil Caesar dressing (I use @primalkitchenfoods)
1/2 cup avocado oil Italian vinaigrette (I use @primalkitchenfoods)
1 pkg nitrate-free uncured salami, each slice quartered (I use @applegate)
1/2 pint grape tomatoes, halved and seeded
1 6 oz can pitted whole black olives
1 8 oz container fresh mozzarella bocconcini, cut into bite-size pieces
1 small cucumber, sliced and quartered
1 small red onion, chopped
1 medium 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, then drain and rinse with cold water.
-Combine pasta and all other ingredients in a large bowl.
-Mix thoroughly and let chill in refrigerator for 2 hours before serving.