Cassie When I think of barbecues in the summer and fall, I think of a cold pasta salad with fresh tomatoes and cucumber from the garden and a tangy Italian dressing. When I changed to a paleo diet a few years back, I missed this salads so much! Luckily for me, I was able to bring beans back into my diet which means I can now consume Eat Banza pasta, hallelujah!
I use Primal Kitchen’s Dreamy Italian Dressing for this pasta salad because it makes throwing this together easy and quick, plus the flavor from the dressing is one of my all time favorite ones. The recipe calls for one bottle, but I only use about three quarters of the bottle, it all comes down to how much flavor you prefer in your salad. Some like more and some like less, totally up to you!
I hope you enjoy this as much as me and my family does! We even love to cook up some chicken and toss it in and have a one bowl mean, the options are endless with this one.
Pasta Salad {Gluten Free}
Ingredients
- 1 box Eat Banza pasta (can sub in regular pasta here if not gluten free)
- 1 bottle Primal Kitchen Dreamy Italian Dressing
- 2 Tomatoes
- 1 Cucumber
- 1 can Sliced black olives
- Sliced salami, nitrate free
Instructions
- Cook pasta according to package instructions, rince with cold water and allow pasta to chill for at least 30 minutes prior to putting the salad together.
- Chunk up tomato into bite sized pieces, or cut cherry tomatoes in half, and add to pasta
- Quarter cucumber and add to pasta
- Drain olives and add to pasta
- Slice salami and add to pasta, it's best to slice into bite sized pieces
- Toss pasta with Dreamy Italian dressing and stir to mix all ingredients together. You'll end up using about 3/4 of the dressing but if you like extra, add it on there and enjoy!
- This salad is best served after marinating and chilling for several hours.
