Easy Recipe
Prep Time
20 minutes
Cook Time
10 minutes

Pasta salads are perfect for easy summer meals when it's too hot to spend a lot of time in the kitchen. Serve with Grilled Chicken & Vegetable Kebobs for a balanced meal. I use a soy-free and egg-free avocado oil mayonnaise in my recipes, which can be found at your local health food store. Leftover cooked chicken or cooked chickpeas can be added to this pasta salad for extra protein if desired! 



12 ounces gluten-free pasta cooked
1½ cups frozen peas blanched
3 celery stalks diced
2 medium carrots diced
½ small red onions diced small
½ cups parsley chopped


6 tablespoons mayonnaise
4 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
1 teaspoons dijon mustard
1 teaspoons dried dill
½ teaspoons sea salt
½ teaspoons black pepper