Paleo Pasta Salad (Edit recipe)

This paleo pasta salad is made with Jovial cassava pasta, veggies, and Italian vinaigrette. It's perfect for summer and BBQs.

20 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	280
Fat:	5 g
Carbohydrates:	55 g
Protein:	4 g
Cholesterol:	2 g
Sodium:	176 mg
Fiber:	6 g
Sugars:	4 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 8

Ingredients

2 boxes of Jovial cassava fusilli2 boxes of Jovial cassava fusilli
4 oz Uncured Pepperoni
1 cup Black Olives, sliced
1 cup Cucumber, diced
1 cup Bell Pepper, diced
1 whole Green Onion (Scallion), thinly sliced
1 cup Carrots, shredded
0.333 cup Red Onion, small dice
2 cups Broccoli, cut into very small florets
2 cups Cauliflower, cut into very small florets
1-10 oz Italian Vinaigrette & Marinade (Primal Kitchen)

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare the pasta following the directions on the box. When the pasta is fully cooked, drain the noodles and rinse in cold water. Set aside
In a large bowl add the pepperoni, olives, cucumbers, bell peppers, green onion, red onion, broccoli, and cauliflower.
Toss everything together to thoroughly combine.
Add the cooked pasta in and mix well.
Right before serving, add the Italian vinaigrette and mix well, ensuring all ingredients are coated in the dressing.