Cindy's Table - Everyday To Gourmet on NBC CT

Paleo Pasta Salad with Avocado Oil Vinaigrette
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This is not your ordinary pasta salad! If you are looking for something a little different or following the paleo diet – Give my Paleo Pasta Salad with Avocado Oil Vinaigrette. I make this salad often when I have the girls over from Crossfit for an outdoor lunch! We all enjoy this yummy salad…


  • 1 medium spaghetti squash
  • 4 ounces mushrooms, sliced
  • 1/2 red bell pepper, stemmed and julienne-sliced
  • 1 small can sliced black olives, drained
  • 1 breast chicken, from rotisserie
  • 1 ripe, avocado, peeled, seeded and sliced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper

Avocado Oil Vinaigrette Ingredients

  • 1/4 cup avocado oil
  • 1/4 cup low-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon Worcestershire sauce


  1. Prepare Avocado Oil Vinaigrette up to 24 hours before serving; refrigerate.
  2. Halve squash lengthwise; scoop out seeds. Place halves cut-side down in a large saucepan; add water to a depth of 2 inches. Cover and bring to a boil. Reduce heat; simmer squash 20 minutes.
  3. Drain and cool squash. With a fork, pull off spaghetti-like stands of the squash and place in a large salad bowl.
  4. Add remainder of ingredients and toss with the spaghetti squash
  5. Top with vinaigrette before serving
Cindy Barbieri
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