I made this Pasta Salad for a Church pot luck. It turned out very good. It wasn't creamy like the traditional pasta salad with mayonnaise, but we also didn't have to worry about it going bad from the heat.
Italian Pasta Salad
1 box elbow noodles, cooked and rinsed until cool
1-2 cups safe Italian salad dressing
Vegetables desired such as thawed frozen peas, shredded or diced carrots, sliced black olives,
diced cucumbers, halved cherry tomatoes, diced cucumbers, diced bell peppers, diced onions,
chopped broccoli, chopped cauliflower, etc.
Diced pepperoni, chicken or ham, optional
1 can beans, such as kidneys, drained and rinsed, optional
Thoroughly combine all of the ingredients. Cover and place in the fridge for at least 3 hours, stirring occasionally. Serve with a slotted spoon. Store tightly covered in the fridge.
My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.