Italian Summer Pasta Salad (Grain-Free, Dairy-Free)
Servings 10 servings
Ingredients
For Grilling
- 1 large zucchini, cut lengthwise in slices 1/4in thick
- 3 portabello mushrooms
- 1 tsp garlic powder
- 1/2 tsp allspice powder
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 6 Italian chicken sausage links
Fresh Ingredients
- 1 cup cherry tomatoes, sliced in half
- 1 cup diced sweet onion
- 1 cup castelvetrano olives, no pits, cut in half
- 1 large yellow bell pepper, small diced
- 6 figs, fresh, quartered
- 1 cup basil, roughly chopped
For the dressing
- 2 tbsp castelvetrano olive brine
- 2 tbsp fresh lemon juice
- 2 tsp lemon zest
- 1 1/2 tsp dijon mustard
- 1-2 tbsp honey
- 2 tbsp olive oil
- TT salt and pepper
Other
- 4 servings prepared pasta shells - I used Banza, use whatever kind you like
Instructions
Grill the vegetables and sausages
- In a bowl, toss the zucchini and mushrooms with the olive oil and seasonings. Grill the vegetables and sausages until cooked through. Set aside in a bowl.
Make the dressing
- Once the vegetables and sausage have rested, pour whatever juices have gathered in the bowl of grilled ingredients into another mixing bowl, and add the other dressing ingredients. Whisk together.
Assemble the salad
- Slice the sausages, and dice the grilled vegetables. In a large bowl, combine together the sausage, grilled vegetables, and all of the fresh ingredients. Add half the dressing and toss together. Add the cooked pasta, the rest of the dressing, and gently fold together (especially if using Banza noodles - they tend to fall apart). Serve at room temperature.