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!
Ingredients
Salad
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
Dressing
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