Road Trip Pasta Salad

Road Trip Pasta Salad

It's finally here!

This is the amazing pasta salad recipe that I used a few weeks ago when my husband and I made the 15 hour drive from Atlanta to Long Beach Island, New Jersey.

I knew that it was going to be a long drive, and that it would just be so much easier if we didn't have to stop to find me gut friendly, gluten free food along the way.

So, I came up with this giant pasta salad recipe that kept both my husband and I full and happy for the entire trip.

We ended up only stopping to eat once, and that was for breakfast at Chick-fil-a (because no one can pass up that opportunity).

This recipe is super easy to make, and can be modified with any pasta, meat, dressing, or add-in variations that you like.

I hope you enjoy this recipe! And if it helps you survive a road trip or two, let me know!

Oh and, one more thing: the pasta used in this recipe is AH-MAZ-ING!

It's a lentil pasta, but then they add in different vegetables to each of the varieties (the one I used was green lentil with cauliflower and parsnip).

So, you're not only getting a great tasting gluten free, grain free, pasta, but you're also getting a ton of plant based protein and some veggies snuck in there too.

I will never go back to eating another pasta again - so if you can tolerate lentils, this is a must try!

Road Trip Pasta Salad


  • 1 box Cybele's Free to Eat Superfood Pasta (contains lentils, so sub any other pasta that you can tolerate - sweet potato noodles might also be a good option!)

  • 1.5 pounds of chicken thighs

  • 1 cup grapes

  • 1/2 cup walnuts

  • 1 cucumber

Dressing Ingredients

  • 1/2 cup Paleo mayonnaise

  • 1/2 tsp mustard powder

  • 1 tsp apple cider vinegar

  • salt and pepper to taste


  1. Cook the pasta according to the directions on the box.

  2. Cook the chicken until no longer pink (I used my cast iron skillet, but grilling it would be amazing too!).

  3. While the pasta and chicken are cooking, mix all the ingredients for the dressing in a small bowl.

  4. Pour the cooked pasta and walnuts into a large tupperware container.

  5. Shred the chicken into small pieces, and add it to the container.

  6. Cut the grapes in half, and the cucumber into small slices, and add them to the container.

  7. Pour the dressing on top of the pasta salad and mix well.


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