Eosinophilic Esophagitis Friendly Dairy Free Summer Pasta Salad

Total time1 hr

Prep time20 min

Cook time10 min

Eosinophilic Esophagitis Friendly Dairy Free Summer Pasta Salad

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Ingredients

6 servings

For the salad

12 oz rotini or fusilli pasta
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1 tbsp olive oil
1 cup cherry tomatoes, halved
1 medium english cucumber, diced
1 medium red bell pepper, diced
½ cup pitted kalamata olives, halved
3 oz salami, sliced into thin strips
Chef's tip
Turkey salami is milder and a little less fatty. Slice or dice it the same way.
¼ cup red onion, thinly sliced
¼ cup fresh basil leaves, torn

For the vinaigrette

⅓ cup red wine vinegar
⅔ cup olive oil
1 tsp dijon mustard
1 tsp dried oregano
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
¼ tsp crushed red pepper flakes (optional)

Instructions

1
Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente, tender with a slight resistance at the center. Drain through a colander, then toss immediately with 1 tbsp olive oil to prevent sticking. Spread on a sheet pan or leave in the colander to cool to room temperature, about 15 minutes.
2
While the pasta cools, whisk together the red wine vinegar, 2/3 cup olive oil, Dijon mustard, dried oregano, garlic powder, salt, black pepper, and crushed red pepper flakes (if using) in a small bowl until the dressing is emulsified and slightly thickened.

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