I’ve always had a strong distaste for mayo and could spot it on anything. If it was accidentally placed on my lunch sandwich, all it took was a small bite to detect. I guess a slight disdain for mayo isn’t the worst thing that could happen to anyone… except when it comes to summer barbecues. All those tasty looking sides… potato salads, pasta salads… heavily drenched in mayo… simply became unappealing when I could see the main ingredient mixed in. So, to combat the not so waist-line friendly and not so taste bud friendly (for mine that is) dressing, I opted for a lighter lemon dressing for this year’s 4th of July BBQ. Other swaps? Wheat pasta for a gluten free option, and the dairy cheese for a dairy free version. Allison, my mom, and I decided not to tell anyone about the swaps to see what their reactions would be. By the end of the evening, we had several people asking for the recipe and commenting on how light and delicious the side was. I’d say that was a healthy success!! Happy barbecuing!

A quick note. This salad is a great leftover, but don’t try to make the pasta the evening before (and then add the ingredients the next day). The result will be dry.

Also, don’t forget to enter the Lululemon giveaway!

Salad Ingredients:

1 bag of Brown Rice & Quinoa Pasta in any noodle form (I used Trader Joe’s brand)
1 jar of Trader Joe’s Marinated Artichoke Hearts, halved
1 can of Roasted Bell Peppers (I used Trader Joe’s), chopped into 1/2 inch thick pieces
1 can of Black Olives
2 cups of Chopped Spinach
Sundried Tomatoes (not in oil)
1 cup of Dairy Free Mozzarella Cheese (I used Trader Joe’s brand and really liked it. I simply shredded it with a cheese grater)
Basil to your liking, chopped

Dressing Ingredients:

1/4 cup of Lemon Juice
6 tablespoons of Olive Oil
1-2 cloves of Minced Garlic
Salt
Pepper

Directions:

Cook the pasta according to the directions on the bag. Allow it to cool for an hour by placing it in the refrigerator.

Combine all the ingredients into a bowl and toss. Utilize as much of each ingredient as you prefer.

For the dressing, combine all ingredients and whisk together. I prefer to combine in a small jar and shake.

Pour the dressing over the salad. Chill the salad for about 1-2 hours before serving.