Grain-free Italian Pasta Salad

• Jovial grain-free pasta - Jovial cassava pasta is my favorite paleo and AIP-friendly pasta. It is cassava-based and is the main star of this recipe.
• Genoa salami or pepperoni - adds some protein and a little spice to this recipe. They can be left out for a vegetarian or vegan option.
• grape tomatoes - grape tomatoes are juicy and sweet during the summer months. They add beautiful color and flavor.
• kalamata olives - slightly tangy; these smooth and meaty olives provide texture and color.
• red and green bell pepper - yellow and orange bell peppers may also be used. Bell peppers are a nice crunch, freshness, and color.
• red onion - because red onion makes everything better!
• pepperoncini peppers - these mildly spicy peppers are a bright green color and have some heat.
• fresh parsley - parsley adds freshness and brightness to the pasta salad.
• olive oil - the main ingredient in the pasta salad dressing. I recommend using organic and high-quality olive oil.
• red wine vinegar - is the sharp and tangy component of the vinaigrette.
• garlic - use a Microplane to make sure the garlic is paste-like. This will allow all that garlicky flavor to absorb into the oil and vinegar. Finely mincing the garlic will also work if you don't have a Microplane.
• honey or maple syrup - adding a slight sweetness to the salad dressing to contrast with the vinegar.
• dried oregano - this favorite Italian herb adds depth and a robust flavor to the vinaigrette.
• optional: fresh mozzarella balls
• optional: freshly chopped basil

The pasta is cooked in boiling water, drained, and rinsed with cold water. The vegetables are chopped and then placed in a large bowl with the cooled pasta.

Next, the salad dressing ingredients are combined in a small Mason jar and shaken until well mixed. A small bowl also works if you do not have a Mason jar.

Next, the pasta salad dressing is poured over the top of the vegetables and pasta.

Lastly, they are all tossed together. Finish with a sprinkle of chopped fresh basil and serve.

• Salt the water - adding salt to water adds flavor to the water which is absorbed by the pasta.
• Rinse the pasta - allows rinsing your cooked pasta under cold water to stop the cooking process. This also removes any starches that could make the pasta stick together.

• Regular pasta or gluten-free pasta - this recipe can be adapted to be made with regular pasta or gluten-free pasta. Just make sure the weight measurement of the pasta is the same.
• Vegetarian - to make this recipe vegetarian, remove the salami and/or pepperoni. The optional addition of fresh mozzarella balls will add some protein.
• Vegan - remove the salami and/or pepperoni.

Here are some of my favorite recipes to serve alongside Italian pasta salad:

• The Best Grilled Chicken
• Beef Skewers
• Grilled Romaine
• Grilled Mango Lime Chicken
• BBQ Jackfruit Sandwiches

This recipe can be made a day or two in advance. In a large serving bowl, combine the pasta salad ingredients except for the vinaigrette. Store in the refrigerator until ready to serve.

Right before serving, toss the pasta salad with the salad dressing. Ideally, allow the pasta salad to sit and marinate for 15-20 minutes before serving so the pasta can soak up all the dressing.

Grain-free Italian Pasta Salad can be stored in the refrigerator for up to three days.

Unfortunately, this pasta salad recipe does not freeze well.