Seed Oil Free Pasta Salad Recipe (Perfect for Summer Potlucks!)

This salad recipe was a special request from my dad for Father’s Day—he wanted a classic Italian pasta salad with all the good stuff: cheese, pepperoni, olives. I knew I had to make a clean eating version that was still crowd-pleasing and budget-friendly. The best part? This delicious, flavor-packed salad is completely seed oil free and easy to prep ahead for any summer potluck.

Even though I usually relax my standards a bit when hosting (all-organic can be pricey), this recipe is a great whole food–based option that skips seed oils and doesn’t cost a fortune.

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Ingredients

• 1 lb organic rotini pasta (I used a semolina one from Costco—only $2/lb and imported from Italy! – but you can always use your favorite or go gluten free)
• 1 cup sliced black olives (organic is hard to find, so just do your best)
• 1 cup organic cherry tomatoes, halved
• ½ organic yellow bell pepper, diced
• ½ organic orange bell pepper, diced
• ⅓ cup diced red onion
• 1 cup snacking mozzarella balls, halved or quartered
• ½ cup Applegate grass-fed pepperoni, quartered
• ⅓ cup freshly shredded aged Parmesan cheese
• 3 tablespoons chopped fresh parsley

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Seed Oil Free Salad Dressing

Forget store-bought dressings full of seed oils—this fresh, zesty salad dressing made with lemon juice and extra virgin olive oil pulls everything together beautifully.

• 6 tablespoons extra virgin olive oil
• 3 tablespoons white vinegar
• Juice of ½ a lemon
• 1½ tablespoons dried parsley
• 1½ teaspoons raw honey
• 1½ teaspoons dried oregano
• 1 garlic clove, grated
• ¾ teaspoon Dijon mustard
• ¾ teaspoon dried thyme
• ¼ teaspoon sea salt
• Fresh ground black pepper to taste

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Instructions

1. Cook your pasta according to package directions. Drain and rinse with cold water until completely cooled. This helps stop the cooking and makes it perfect for a cold pasta salad.
2. While the pasta cools, prep your veggies, cheese, and pepperoni.
3. In a large bowl, combine the pasta, olives, tomatoes, peppers, onion, mozzarella, pepperoni, Parmesan, and parsley.
4. Add all salad dressing ingredients to a mason jar, seal, and shake well until fully combined.
5. Pour the dressing over the salad and mix thoroughly.
6. Refrigerate for at least 1 hour before serving so the flavors can develop.

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Storage Instructions for Seed Oil Free Pasta Salad

Store leftovers in an airtight container in the fridge for up to 4 days. Stir well before serving—this salad recipe actually gets better as it sits!

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Tips for Clean Eating on a Budget

I go deeper into how to choose what’s worth buying organic (like tomatoes, which are heavily sprayed) and how to read labels and shop smart in my guide:
Eating Intentionally: How to Eat Clean Without Going Broke or Feeling Totally Deprived.

And don’t worry—there’s no mayo in this pasta salad, so it holds up great at outdoor gatherings. It’s fresh, delicious, and won’t spoil in the sun like some creamy recipes.

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This seed oil free pasta salad is everything you want in a summer potluck dish—fresh, colorful, and made with real, whole food–based ingredients. Whether you’re gluten-free (use a GF pasta!) or just looking to eat more intentionally, this is a recipe you’ll come back to again and again.

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