This Easy AIP/Paleo Pasta Salad is light, fresh and the perfect summer side! It combines crunchy, herby vegetables with grain-free pasta and a tangy homemade vinaigrette. It’s gluten-free, dairy-free, vegan, and so delicious.
It’s finally summer, hooray! Bring on the barbecues, cookouts, picnics, potlucks and all forms of al fresco dining! I’ve always thought of pasta salad as a quintessential summer dish and I’m so excited to share my recipe for this AIP compliant version.
This AIP/Paleo Pasta Salad is mayo-free, allergy friendly and is made without eggs, nuts or dairy. This particular recipe is also vegan and vegetarian, and can be easily modified to include meat or seafood if you can tolerate it.
It’s super easy and quick to make (only 35 minutes!) and involves a few, simple steps. It is such a versatile dish and is sure to be a hit at your summer gatherings!
Here’s what you’ll need for this AIP and paleo pasta salad:
- AIP or paleo pasta – I used this grain-free, gluten-free cassava pasta that’s also AIP. In my experience, cassava pasta is especially susceptible to getting mushy, so you want to ensure it is cooked al dente. Once boiled, rinse under cold water and strain to stop overcooking and ensure the pieces don’t stick together.
- spinach – or substitute with any other type of leafy green like kale, arugula or romaine lettuce
- kalamata olives – a typical ingredient in pasta salads, olives have a briny, tangy flavor that packs a punch! you can use any variety of olives, just ensure they’re AIP compliant.
- cucumbers – these veggies add a light and fresh flavor and a great texture and crunch!
- green onions – slightly charred for an extra special, smoky flavor
- red wine vinegar, extra virgin olive oil, maple syrup – liquid base for the dairy-free, vegan dressing
- sea salt, garlic, oregano, basil, thyme – the herbs and spices used for seasoning this dish
- pickled red onions – for a little extra tangy crunchiness and a pop of color (optional)
How to make this grain-free paleo pasta salad recipe
- First, cook the pasta. Drain, run under cold water, then drizzle pasta with olive oil to prevent sticking. Set pasta aside.
- In a large bowl combine chopped cucumber, olives, sea salt, oregano, basil and thyme.
- Then, drizzle green onions with olive oil and a pinch of salt and massage in.
- Next, grill the green onions over medium heat until lightly charred on each side. Allow to cool slightly and then chop into 1/2 inch pieces and set aside.
- Assemble pasta salad ingredients. Add pasta, chopped green onions and spinach into bowl with cucumber and olives. Then, toss to combine.
- Make the dressing. Add all the ingredients to a small bowl and whisk together using a fork until the mixture is emulsified.
- Then, dress the salad before serving. Adjust salt to taste.
- Finally, garnish with pickled red onions for a bright pop of color (optional)
Summer Paleo Pasta Salad FAQs
Can I skip grilling the green onions?
Yes, you can skip this step. However, the grilling really adds an extra special, smoky flavor that’s super delicious!
Can I make this Grain-free Pasta Salad in advance?
I recommend enjoying this gluten-free pasta salad fresh. Gluten-free pastas, and AIP cassava pasta in particular, can get very soft and soggy in the fridge. If you did want to make it in advance, I suggest you keep the ingredients separate until it’s time to serve, then toss them together with the dressing to avoid things getting too soggy.
How do I store this pasta?
I recommend serving and eating this dish fresh. However, leftovers can be kept in an airtight container in the fridge for 1 – 2 days, keeping in mind that the pasta may get a bit mushy.
Can I make the tangy vinaigrette ahead of time?
This simple, flavorful dressing can be made ahead of time and kept refrigerated until ready to use. Remember to dress the salad a few minutes before serving so the flavor can seep in.
Can I use different veggies?
Yes, this recipe is so versatile, easily customizable and seasonally adaptable. You can use a mix of whatever fresh veggies you have on hand. Swap the spinach for any other leafy green. Using raw vegetables adds a great texture and crunch and keeps the process quick and simple. You can try broccoli, avocado, celery, radishes, cabbage, artichokes – anything you like. The ingredients used here are perfect for a summer paleo and vegan pasta salad. Use veggies that are seasonally available for a totally bespoke paleo pasta salad that can be enjoyed year round! For the fall and winter, grated beets and winter squashes might be a nice option.
Can I use fresh herbs or different herbs?
Yes, you can use fresh herbs if you have them, especially to season the salad itself. For the homemade vinaigrette, dried herbs might be more potent and flavorful. Feel free to experiment with other herbs like parsley, basil, or mint, depending on your preferences and choice of vegetables.
What can I serve this No-mayo Pasta Salad with?
This vegan pasta salad perfectly complements grilled meats like my Peach Ginger Chicken Wings or Balsamic Glazed Chicken Wings. It also goes really well with other side dishes like these Grilled Cauliflower Steaks and Grilled Asparagus with Orange.
As a main dish, this can be served as is or combined with meats or seafood like shredded grilled chicken like this Mango Lime BBQ Chicken or canned AIP compliant tuna for an easy and delicious one-pot meal.
If you try this Easy Paleo Pasta Salad I’d appreciate it if you would give the recipe a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.
Looking for some more Easy AIP summer sides and salads? try these:
- Herbed Vegan Potato Salad
- Shaved Vegetable Salad
- Summer Melon and Prosciutto Salad
- Watermelon Cucumber Salad with Balsamic Reduction
- Grilled Sweet Potato Wedges with Lime
Here are some other delicious Grain-free, AIP/Paleo Pasta Recipes you might enjoy:
PrintEasy Paleo Pasta Salad (GF, AIP, DF)
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Easy AIP/Paleo Pasta Salad is light, fresh and the perfect summer side! It combines crunchy, herby vegetables with grain-free pasta and a tangy homemade vinaigrette. It’s gluten-free, dairy-free, vegan, and so delicious.
Ingredients
Pasta Salad
- 8 oz AIP or paleo pasta
- 4 stems of green onions
- 1 TBSP olive oil
- 3 cups cucumber, chopped
- 1 cup kalamata olives, pitted and chopped
- 1/2 tsp sea salt
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 4 cups spinach or any other type of leafy green, roughly chopped
- pickled red onions for garnish (optional)
Dressing
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp sea salt
- 1 clove garlic, crushed
- 1 tsp maple syrup
Instructions
- Boil pasta according to instructions, drain, run under cold water* and drizzle with a tiny bit of olive oil to prevent it from sticking together. Set pasta aside.
- In a large bowl combine chopped cucumber, olives, sea salt, oregano, basil and thyme.
- Drizzle green onions in 1 TBSP of olive oil and a pinch of salt and massage in.
- Heat grill to medium heat and grill green onions until lightly charred on each side. Allow to cool slightly and then chop into 1/2 inch pieces and set aside.
- Add pasta, chopped green onions and spinach into the bowl with cucumber and olives and toss to combine.
- To make the dressing, add all ingredients to a small bowl and whisk together using a fork until the mixture is emulsified.
- Dress the salad at least 10 minutes before serving and adjust salt to desired taste.
- Garnish with pickled red onions if desired, for a bright pop of color.
Notes
*Rinse under cold water to ensure the pasta is not overcooked and help prevent it from sticking together.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sides
- Method: Assembled
- Cuisine: American/Mediterranean inspired
Holly
Nicole, Any idea how long this keeps? Sometimes acid in a dressing can break gfree pasta down. There’s only two of us and I would like to make the whole batch and keep it for some lunches throughout the week.
Nicole Charles
Hi Holly. I’d store the veggies, pasta and dressing separately and combine when you’re ready to eat. I do this and it lasts me about 3 days!
Holly
Thanks Nicole
Holly
This was very good. I used Castelvetrano olives and kale instead of spinach for allergy purposes. The dressing really complemented all the other ingredients. Delish!!
Malenita
I made the recipe exactly as described and loved it! For the garnish, I used zucchini pickles. The family went back for seconds and there was just enough for me to have a light lunch the next day. Thank you so much for sharing your delicious and nourishing creativity!
ahs
this is perfect! the dressing and the olives and the grilled scallions! truly delicious. I made a double batch and saved some in a thermos for kayaking the next day! a perfect outdoor snack!
Susan
Wow! This is a really tasty salad that is easy to prepare. Was looking for something to serve with grilled chicken since a few guests have autoimmune issues and eat paleo. This was perfect. Substituted cucumbers for thinly sliced broccoli since one of the party cannot eat cucumbers and they enjoyed it so much that they requested the recipe and the website. Made it with cassava pasta so it would be AIP, as well (just came across a site that has a way to cook cassava pasta in the IP, so it was even easier). Thank you for such a delicious recipe!!
Katy
I made this without the olive and pickled onions and without smoking my green onions, and it was still delicious! One of the best AIP pasta salads I’ve ever had. Mine lasted mixed well together in the fridge for three days. Next time I’m going to try celery in place of the cucumber and add grapes and chicken. Thanks for a wonderful and easy summer recipe!
Sophie
This was so delicious! It made a very decent amount too! I noticed that the quantity of olives is not mentioned in the recipe. I put 3/4 cup of slides olives, but I think I could’ve used a entire cup. How much are you putting in?
Stacey
I made this recipe for a family BBQ and it was absolutely delicious! It’s definitely going on our regular rotation. Thanks!
Nicole Charles
Thank you Stacey!