Italian pasta salad is one of my favorite cold pasta dishes: fresh, bright, and full of zesty flavor. This Paleo Italian Pasta Salad adapts that classic profile using a grain-free pasta and a creamy, Whole30-friendly Italian dressing. It’s an excellent make-ahead option for easy lunches, picnics, potlucks, or summer gatherings. I often prepare a large bowl for weekends at the lake, and it travels well in a cooler.
You might wonder how this is “Paleo” when it’s pasta. The trick is using grain-free cassava fusilli and a dairy-free, egg-free creamy Italian dressing. The result keeps the familiar texture and tang of a traditional Italian pasta salad while fitting better with grain-free or Whole30-style eating. This recipe is forgiving and easy to scale up for a crowd.
Paleo Italian Pasta Salad
10
15
25
Ingredients
-
1
[8-oz box]
Grain-free fusilli pasta (cassava or other grain-free variety)
Choose a brand you like; cassava fusilli works well for texture and bite. -
1/4
cup
finely diced red onion -
1/2
cup
quartered cherry tomatoes -
1/2
cup
diced green bell pepper -
1/4
cup
sliced black olives -
3/4
cup
diced Italian-style salami -
2
tbsp
monkfruit sweetener (or your preferred granular sweetener) -
3/4
cup
creamy Italian dressing (Whole30-style or dairy-free version)
Use a homemade or store-bought dairy-free creamy Italian dressing to keep the recipe Paleo/Whole30 friendly.
Instructions
-
Bring a large pot of salted water to a rolling boil. Cook the grain-free pasta according to package directions until al dente, taking care not to overcook since grain-free pastas can become soft quickly. Drain well and rinse briefly under cool water to stop the cooking and cool the pasta for the salad.
-
In a large mixing bowl, combine the diced red onion, quartered cherry tomatoes, diced green bell pepper, sliced black olives, and diced salami. Sprinkle in the monkfruit sweetener and pour in the creamy Italian dressing. Toss the vegetables and salami with the dressing until evenly coated.
-
Add the cooled pasta to the bowl and toss gently but thoroughly so every piece is coated with dressing and the flavors marry. Taste and adjust seasoning if needed—add a pinch of salt or a grind of black pepper if desired.
-
Chill the pasta salad in the refrigerator for at least 30 minutes before serving. Chilling allows the flavors to meld and improves the texture. This salad can also be made a day ahead and stored, covered, in the fridge for easy entertaining or lunches.
Nutrition information is automatically calculated by many recipe tools; use any calculated values as approximations rather than exact measurements.
Additional Info
Alex Snodgrass
Notes & Tips
Substitutions: If you avoid pork, swap the salami for diced grilled chicken or roasted turkey. For a vegetarian option, replace the salami with marinated artichoke hearts, roasted red peppers, or chickpeas if not following strict Paleo guidelines.
Make-ahead: This salad holds well for 24–48 hours refrigerated. If you plan to store it longer, keep extra dressing on the side and toss just before serving so the pasta stays firmer.
Serving suggestions: Serve chilled or at cool room temperature. This salad pairs nicely with simple grilled proteins, fresh fruit, or a mixed green salad for a balanced summer meal.
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