Italian Pasta Salad (Cold)

This is by far my favorite dish that I made so far. I changed it up a bit from the original recipe. I am going to eat this everyday for lunch until I get sick of it.


  • 1LB gluten free pasta, such as fusilli, penne, or rotini. (I used Delallo Fusilli gluten free)
  • 3 cups  cherry tomatoes, cut in half
  • 3/4 cup of black olives, sliced
  • 1/4 cup minced fresh parsley
  • 1 1/2 cup of Italian dressing (see below)


  1. Cook pasta according to package directions. Allow to cool slightly (toss with a little extra virgin olive oil to prevent sticking)
  2. Toss ingredients together and serve!
  3. Keep in fridge 2-3 days, however I ate it right away and the next day. It still tasted great.


  • 3/4 cup of extra virgin olive oil
  • 2 tablespoons of lemon juice
  • 2 tablespoons of water
  • 1 tblspn of sea salt
  • 1-2 teaspoons of sugar (Monk Fruit Sugar)
  • 1 teaspoon dry oregano
  • 1 teaspoon dry basil
  • 1 clove garlic

Whisk together and serve

pasta-cold1 pasta-cold2











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