Spring Pasta Salad (Gluten-free, Paleo & AIP)

Course Main Dishes

Prep Time 20

Cook Time 30

Servings servings

Calories 511

Author Michelle

8 oz gluten-free fusilli pasta I use Jovial rice pasta, or cassava pasta for AIP/Paleo
⅓ cup + 2 tbsp olive oil divided
3 tbsp white or regular balsamic vingear
2 tsp garlic powder
2 tsp onion powder
1 tsp salt divided
¼ tsp black pepper omit for AIP
1 zucchini chopped
½ cup frozen peas omit for AIP
1 lb chicken breast or thigh, cubed
2 cups arugula
½ red onion sliced
¼ cup black olives sliced
1 tbsp pecorino cheese omit or sub nutritional yeast for AIP/paleo

Fill a large pot 3/4ths of the way with water and salt. Bring to a boil and add the pasta. Cook as directed until cooked to your liking. Strain and set aside, tossing in a bit of olive oil to prevent sticking and to allow to cool.
While the pasta cooks, prep the dressing by combining 1/3 cup olive oil, balsamic vinegar, garlic powder, onion powder, a pinch of salt and pepper. Set aside.
Using a large pan, heat 2 tbsp of olive oil over medium heat. Add the zucchini and peas and cook for 5-6 minutes or until the zucchini and peas are cooked through. Set aside.
Add the chicken to the same pan and season with salt and pepper. Saute until cooked through to an internal temperature of 165 F. Set aside and allow to cool.
Prepare the pasta salad by combining the pasta, chicken, vegetables, dressing, and optional cheese. Toss to combine and serve lightly chilled.

All nutrition facts are estimated and will vary.