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Zesty Garlic Pasta Salad

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Recipe by Ryan Carey

Ryan has been a chef for 11 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.

While we use Pluck Zesty Garlic, any of the Pluck seasonings will taste delicious in this recipe.

Instructions

Step 1

Cook pasta according to directions. Once cooked, transfer to a large bowl to cool.

This recipe features organic fusilli noodles, but you could substitute spiralized zucchini noodles instead for a healthier, low carb alternative.

Step 2

In a glass mixing bowl, combine your dressing ingredients. Whisk together until fully combined.

The added coconut aminos add a savory, salty, umami flavor to the dressing. Feel free to add more depending on desired taste.

Step 3

Once your pasta has cooled, add in your vegetables, mozzarella, salami and parsley. Combine everything together well. Then, pour your dressing on and further mix until fully incorporated. 

Adding higher protein sources such as shredded chicken or salmon would also be a great idea to pack in the protein to make this more of an entrée.

Step 4

Top with a sprinkle of Pluck and fresh green onions. 

Ingredients

For the pasta salad:

10 ounces organic fusilli or gluten-free pasta

1 large organic cucumber, diced

One 10 ounces container organic heirloom cherry tomatoes, halved

5 organic green onions, chopped

1/4 small organic red onion, thinly sliced

4 ounces hard salami, thinly sliced

7 ounces mozzarella pearls

1/4 cups organic parsley, freshly chopped

For the dressing:

1-1/2 tablespoons Pluck Zesty Garlic seasoning

1/2 teaspoons organic coconut aminos

3-1/2 tablespoons organic apple cider vinegar

1/2 cups organic extra virgin olive oil

3/4 teaspoons organic cane sugar

1-1/2 teaspoons organic Dijon mustard

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