Dinner Ideas Lunch Ideas Summer Picnic Series

Real Food Summer Picnic Series :: Pasta Salad :: Grain, Egg, Nut, Dairy Free

July 23, 2014

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Real Food Summer Picnic Series :: Grain Free Pasta Salad
I thought I would get one more summer picnic staple in before we hit August! We still have a lot of summer to enjoy – and summer food!

Real Food Summer Picnic Series :: Grain Free Pasta Salad
I just adore pasta salad because you can do so much with it. A simple beautiful dressing and you can add whatever veggies are in season around you.

Real Food Summer Picnic Series :: Grain Free Pasta Salad
Right about this time of year gardens explode with summer squash and zucchini and, honestly, I just never tire of it! I don’t get to use it much the rest of the year when my garden is empty and the grocery store jacks up the price. For years I used a little julienne peeler to make “zoodles” when I wanted a grain free pasta and I loved that little peeler! This year, I sprung for a spirilizer and, OH! You must promise me you will put this on your wish list! It is so wonderful!

Real Food Summer Picnic Series :: Grain Free Pasta Salad
Hit up your farmer’s markets (or take a walk through your garden!) this weekend and find some simple, colorful combos to make up some pasta salad for your weekend picnic!

Real Food Summer Picnic Series :: Grain Free Pasta Salad

Real Food Summer Picnic Series :: Pasta Salad :: Grain, Egg, Nut, Dairy Free
Author: 
 
Ingredients
  • 4 summer squash, spirilized or julienne peeled
  • 2-3 zucchini, spirilized or julienne peeled
  • 3 cups cherry and/or heirloom tomatoes, halved
  • 1 bunch green onions, chopped
  • ½ cup grated organic parmesan cheese (if you are dairy free use goat cheese or just omit)
  • 1 TB good olive oil
  • 2 TB organic white wine vinegar
  • 1 TB Italian dressing season (See Tips section for this mix – so quick!)
Instructions
  1. Sprinkle some sea salt all over the spirilized summer squash and zucchini, combine, and then put them in a large strainer for about 10 minutes. The salt draws out all the liquid in the squashes and makes the texture “noodle” like! You can help the process along by gently pressing to squeeze out the liquid, and/or dab with a towel.
  2. While the squashes are draining, whisk up the olive oil, vinegar, and Italian dressing seasoning, and get the green onions chopped and parm grated.
  3. Put the drained squash “noodles in a large serving bowl, and add in the green onion, parm, and the whisked up dressing. Combine and serve!

Tips:

  • HERE is the Italian Dressing season mix – this is not Italian seasoning – this mix is what I use to make Italian dressing and it is just delicious! You will love it!
  • This amount makes up enough for my family to eat at 2-3 meals. Double up if you are bringing it for a crowd.
  • Be sure to check out the spirilizer! You can make noodles out of sweet potatoes, carrots, etc in addition to the zucchini! If you want to start out smaller the julienne peeler works fantastic too and I used it for years. The veggie noodles are a great size for little hands and little mouths to handle.
  • You can certainly use regular pasta instead of, or in addition to, the “zoodles” if you wish!
  • Make this one up ahead of time! Flavors will only get better as they sit in the fridge!
  • Looking for more summer picnic staples done in a real food way? I’ve got you covered! This summer make up some potato salad, baked beans, BBQ sauce, chicken salad, and coleslaw too!

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