Hello loves and happy Friday! I am super excited about this post today because I am sharing a summertime favorite! I am also thrilled because it is a recipe and I feel like it’s been quite some time since I shared one of my kitchen creations.
I don’t now about y’all but one of my favorite parts of summer is all of the fun and yummy foods! You guys know I have all of the allergies in the world so at most summer gatherings I don’t get to indulge but that doesn’t mean I can’t enjoy them! I just have to cook them myself 🙂 One of my all time fave dishes is pasta salad. I love it because I love pasta, DUH, and because it is SO easy and simple to make. Also, it is super versatile so you can make it your liking.
Y’all know all of my recipes are clean, consists of minimal ingredients, and are always good for you. So, with that said, today I am sharing my ‘Summertime Pasta Salad’ recipe with ya’ll! This recipe is quick, easy, and quite refreshing. It is gluten free and vegetarian friendly too! It is the perfect compliment to any picnic, BBQ, or summer celebration!
Make sure to leave a comment below or visit my Instagram page (@iamdevonjade) and tell me your favorite summer dish or treat! Also, if you make any of my recipes make sure to take a picture and tag me on Instagram!
Summertime Pasta Salad
*serves up to 6-8 people*
For the pasta salad—
1 box of gluten free rotini pasta
1 tablespoon of avocado oil (olive oil works too)
1 container of cherry tomatoes, sliced
1/2 of a purple onion, minced
1 small can of diced black olives, drained and rinsed
goat cheese crumbles
For the dressing—
3/4 cup of avocado oil (again, olive oil works too)
1/4 cup red wine vinegar
1 garlic clove, minced
1/2 teaspoon basil
1 teaspoon oregano
1 teaspoon parsley
1/2 teaspoon garlic powder
salt and pepper to taste
In a large pan bring water and 1 tablespoon of avocado oil to a boil, cook pasta as directed on box.
While the pasta is cooking, in a large bowl add in the sliced cherry tomatoes, minced onion, olives, and goat cheese crumbles. Gently mix to combine and set aside.
For the dressing, in a container with a lid, add in the avocado oil, red wine vinegar, minced garlic, basil, oregano, parsley, garlic powder, and salt and pepper. Shake vigorously until everything is combined. Set aside.
When the pasta is finished cooking, drain and set aside to let cool. (You don’t need it chilled, a little above room temperature is just fine. You also might want to add a little more avocado oil to ensure the pasta doesn’t stick while it cools).
Once the pasta is cooled, add it into the large bowl with your tomatoes, olives, and onions. Lightly combine.
Finally, add in the dressing to the pasta mixture. Mix until everything is evenly coated and combined.
Store in the refrigerator to chill, then serve.