Paleo & AIP Antipasto Pasta Salad
Paleo & AIP Antipasto Pasta Salad is a delicious pasta, meat and veggie combination with a creamy dairy-free homemade dressing. It makes a great casual meal, lunch or dinner, can serve guests without stress and is great for a picnic.
Servings 4 main servings (or 6-8 side salads)
- 1 8-ounce package cassava pasta
- 1 to 2 packages prosciutto 3 to 6 ounces, sliced or torn into bite-size pieces
- 1/2 lb broccoli blanched or steamed
- 1 cup cucumbers peeled, sliced and cut in halves or quarters
- 1/2 cup celery sliced
- 1/2 cup black olives sliced
- 1/2 cup dill pickles (all natural and probiotic) sliced and then sliced into strips
- 3 green onions sliced
- optional: Paleo & AIP Sweet Herb White Cheese and fresh basil see Notes below for dairy-free cheese recipe (This needs to be made 2 to 3 hours ahead of time, minimum, so it has time to chill and set.)
Pickle Juice Creamy Herb Dressing
Cook cassava pasta according to package instructions, OR, use your Instant Pot for best results (instructions here). When pasta is done cooking, pour into colander, and rinse with cool water. Transfer strained pasta to large salad bowl.
While pasta is cooking, chop the salad veggies and prosciutto.
To make dressing, combine in blender all ingredients: avocado, Paleo mayo, coconut milk, pickle juice, oregano, parsley or mint, onion powder, garlic powder, sea salt and dried ginger powder. Purée on lowest speed until smooth, about 20 seconds. Set aside.
Add veggies and dressing to salad bowl with pasta. Toss together, using as much salad dressing as you like. I use about 1 cup of dressing and then have it on hand if anyone wants extra.
Serve as a main dish or a side dish. If you wish, garnish salad with cubes of Paleo or Primal cheese and fresh basil. May also serve with fresh lettuce leaves, extra pickles, barbecued chicken, chips and other fun picnic foods.
Paleo & AIP Sweet Herb White Cheese
- 1 medium-large white sweet potato (8 to 12 ounces), cooked and peeled
- water (see Step 2 below for how much)
- 1/3 cup coconut milk
- 1/4 cup cassava flour
- 2 Tablespoons tapioca flour
- 1 Tablespoon gelatin
- 2 teaspoons apple cider vinegar
- 1 teaspoon each: onion powder and garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- Optional: non-fortified nutritional yeast, to taste (if no food sensitivity to it and you want the cheese to taste cheesier)
- Place pieces of cooked white sweet potato into 2-cup or larger measuring cup. Add coconut milk.
- Add enough water to bring the level to 1-2/3 cup. Add this to the blender.
- Add the remaining ingredients. Blend on lowest speed until smooth, about 20 seconds.
- Transfer to small saucepan.
- Over medium-high heat, cook and whisk constantly until mixture starts to simmer and thicken. Turn heat down to medium. Continue to cook until the cheese starts to come away from the sides occasionally while whisking.
- Pour into parchment lined square dish. Chill 2 to 3 hours minimum, depending on thickness, before slicing or cutting into cubes.
Calories: 195kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 877mg | Potassium: 495mg | Fiber: 6g | Sugar: 3g | Vitamin A: 683IU | Vitamin C: 57mg | Calcium: 96mg | Iron: 3mg