There’s something so special about pasta salad on a warm summer day!

This fusilli cassava pasta is completely natural, gluten and dairy free!
The best part is…it’s PASTA-tively delicious!

If you love pasta and you’re looking for a gluten free alternative, check out Cassava Kitchen and give this cassava pasta a try! Its mild and takes in the flavor of the other ingredients. It holds onto an al dente finish, making a nice firm pasta salad!

Take a look at some other gluten free recipes…

• Paleo Chocolate Chip Pizookie
• Maple Muffins with Carrots, Raisins and Walnuts
• Almond Butter and Flax Seed Bread

Print

Cassava Pasta Salad with Roasted Veggies

Author: Isis

Ingredients

• 8.8 oz box Cassava Kitchen Fusilli

Dressing

• 1/3 cup lemon juice
• 1/3 cup extra virgin olive oil
• 2 tsp white sugar
• 2 garlic cloves minced
• 1/2 tsp each salt and pepper
• 1/2 tsp each dried basil oregano, thyme and crushed red pepper

Roasted Veggies

• 2 bell peppers any color, cut into 1″ pieces
• 1/2 red onion diced
• 1 eggplant cut into 1/2” pieces
• 1/4 cup extra virgin olive oil
• 1 tsp each salt and pepper
• 3 cloves garlic minced
• 1/4 cup marinated artichokes chopped
• 1/4 cup olives sliced
• 1/4 cup sun-dried tomatoes chopped
• Green onions chopped
• Feta crumbled

Instructions

1. Cook pasta per directions
2. Drain, rinse in cool water and refrigerate

Dressing

1. Place ingredients in jar and shake well
2. Set aside

Roasted Veggies

1. Preheat oven to 400 F
2. Spread vegetables on baking sheet and drizzle with oil
3. Sprinkle with salt, pepper and garlic, toss to coat
4. Roast 25 minutes, tossing once
5. Move vegetables to large bowl, add 1/2 the dressing, toss and marinate for 30 minutes

Build pasta salad

1. Combine pasta, roasted veggies, remaining dressing, artichokes, olives and sun dried tomatoes
2. Top with green onions and feta
3. Enjoy!