Description
Enjoy this refreshing Summer Paleo Pasta Salad Without Mayo, a light and vibrant dish perfect for warm weather gatherings. Made with wholesome AIP-friendly pasta, crisp cucumbers, briny kalamata olives, and a zesty herb-infused red wine vinaigrette, this salad is both nourishing and bursting with flavor. Ideal for paleo, AIP, and gluten-free diets, it’s a crowd‑pleaser that’s naturally mayo‑free and easily customizable with your favorite greens.
Ingredients
Scale
- 8 oz paleo pasta (AIP)
- 4 stems green onions, sliced
- 1 tbsp olive oil
- 3 cups cucumber, chopped
- 1 cup kalamata olives, pitted and chopped
- ½ tsp sea salt
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 4 cups spinach or other leafy greens, roughly chopped
- Pickled red onions for garnish (optional)
- Dressing: ¼ cup red wine vinegar, ¼ cup extra virgin olive oil, 1 tsp sea salt, 1 clove garlic, crushed, 1 tsp maple syrup
Instructions
- Cook the paleo pasta according to package instructions, drain, and rinse under cold water.
- While pasta cools, whisk together dressing ingredients in a small bowl.
- In a large bowl, combine cooled pasta, cucumber, kalamata olives, green onions, and spinach.
- Pour dressing over the salad and toss to coat evenly.
- Season with additional salt or herbs if desired.
- Transfer to a serving dish and garnish with pickled red onions.
- Chill for at least 30 minutes before serving.
Notes
Tip: Add extra herbs or swap olives for capers. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 20
- Category: B
- Method: no_cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4
- Sodium: 320
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 10.5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 5
- Protein: 6
- Cholesterol: 0
Keywords: paleo, AIP, salad, summer, gluten-free