For summer get togethers, there is nothing like cold pasta salad! It is refreshing, easy to make and you can make it in advance! I am so grateful that there is grain free and gluten free pasta available now so I can still rustle up a delicious pasta salad in minutes! I usually make it without any protein and then eat it as a side pairing it with a grilled fish or chicken. This time I decided to add tuna to it and also decided to kick it up a notch by adding some spices!
So delicious and satisfying! And it became a one bowl meal!
I used my egg free mayo DAIRY FREE, EGG FREE MAYO (PALEO, AIP, VEGAN)
for this but if you have reintroduced eggs, you can use any good quality mayo for this recipe.
This recipe can be modified to be AIP compliant. For AIP, you will need to use grain free pasta. Cassava pasta from Jovial is a good choice. You will also need to skip the spices, the hot sauce and the tomato but you could add other seasonings like dried tarragon, rosemary etc to give it flavor. You will also need to use homemade egg free mayo (DAIRY FREE, EGG FREE MAYO (PALEO, AIP, VEGAN)
- 2 cups dried pasta (grain free or gluten free; follow package directions for cooking)
- 2 cups shredded lettuce
- 2 cups chopped cucumbers
- ½ cup celery, chopped
- ½ cup red onion, finely chopped
- ½ cup tomato, finely chopped
- ½ cup scallions, finely chopped
- ½ cup pitted olives, roughly chopped
- CannedTuna in olive oil, 2, 5oz can
- ¾ cup Mayonnaise ( I used egg free mayo - my recipe)
- 2 tbsp non dairy milk
- 1 tsp ancho chilli powder
- ½ tsp chipotle chilli powder
- 2 tbsp Buffalo hot sauce
- ½ cup fresh cilantro, finely chopped
- In a large salad bowl, add the cooked pasta and all the vegetables.
- In a small mixing bowl, mix the mayo, the non dairy milk, the spices and the hot sauce. Stir to mix well and keep aside.
- Drain the oil from the canned tuna and add it to the bowl. Pour the mayo dressing on top.
- Add the fresh cilantro too and then toss everything well together so that the mayo coats the tuna and the pasta well.
- Serve immediately or keep in the refrigerator for up to 4-6 hours and serve cold.
