Summertime Pasta(less) Salad

Summertime Pasta(less) Salad

This recipe is based off of a spaghetti salad my mom made when I was growing up. The first time I made the paleo version, I prepped myself before I took the first bite to remind myself it wouldn’t be as good. I was very wrong! I loved the crisp noodles and flavors of the vegetables so much more than a wheat-based noodle. This is a great side dish to bring to a summer barbecue or party!

Summertime Pasta(less) Salad
 
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This is based off of a spaghetti salad my mom made when I was growing up. The first time I made the paleo version, I prepped myself before I took the first bite to remind myself it wouldn't be quite as good. I was very wrong! I loved the crisp noodles and flavors of the vegetables so much more than a wheat-based noodle. This is a great side dish to bring to a summer barbecue or party!
Author:
Recipe type: Side dish
Serves: 8
Ingredients
For the salad
  • 2 1/2 lbs yellow bottleneck squash, peeled and spiralized into noodles
  • 1/2 cup green onions, sliced
  • 1/2 large cucumber, quartered and sliced
  • 1 6 oz can (large) black olives, halved
For the dressing
  • 1/2 cup olive oil
  • 3 tbsp apple cider vinegar
  • 1/2 tsp garlic powder
  • 3/4 tsp onion powder
  • 1 1/2 tsp oregano
  • 1/4 tsp black pepper (Caution: The strictest form of the AIP eliminates black pepper. Leave it out if you are sensitive.)
  • 1/8 tsp thyme
  • 1/2 tsp basil
  • 3/4 tsp parsley
  • 3/4 tsp salt
Directions
  1. Place all veggies in a large bowl.
  2. Place all dressing ingredients in a small glass jar. Shake in mix thoroughly.
  3. Pour dressing over veggies and toss to combine.
  4. Serve cold.

 

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