We had a fun-filled day, and I just tossed this random greek pasta salad together as a last-minute meal (measurements may not be exact). We typically make something similar to this meal as kabobs and a greek salad, but I was honestly too lazy to get the grill going, and our son needed some carbohydrates.  Please feel free to play with this recipe: disclaimers (oxalate, salicylate, histamine, etc.) and alternative options listed under tidbits at the bottom of the post.


1 pkg      Chicken Breast Tenderloins (cut into smaller pieces)

1 tbsp.    Spicely Kabob Seasoning

1/2 c.      Zucchini (sliced)

1 tbsp.    Olive Oil

1 tsp.       Himalayan or Sea Salt

3 c.          Cooked Spiral Gluten-Free Noodles

1/4 c.       Cherry Tomatoes (cut in half)

4 tbsp.     Red Onion (diced)

1 pkg        Clean Olives (chopped)

A few handfuls of Raw Spinach (chopped or torn) (adjust to your liking/tolerance)

A few tablespoons of Homemade Greek Tzatziki Dressing


Boil/cook gluten-free spiral noodles and set aside.  Coat chicken and zucchini with salt and Spicely Kabob Seasoning. Over medium heat, add oil and chicken to saute pan. Once outside of chicken starts to caramelize, flip, and add zucchini to the pan.  Cook until done.  In the same saucepan, pour in remaining ingredients and toss until well combined. Serve immediately.


Spicely is my all-time favorite brand of spices.  I discovered them at our local Whole Foods in Charlotte and nearly bought them out because I was exhausted from making every spice blend from scratch.  Unfortunately, with our recent move to Tampa, we can no longer easily purchase them, and prices are sky-high on Amazon.  Please keep in mind that there is a slight glutamate risk in pasta because they often hydrolize the grains to make them more malleable for the noodle shape.  This process increases glutamate. If you’re highly sensitive, raw (our favorite) or sauteed zucchini noodles could be used instead of gluten-free noodles. This pasta salad would also be good if served cold with cumber instead of zucchini! Off of the top of my head- spinach is higher in oxalates, and zucchini, olives, and tomato are all higher salicylates. Tomato is also high in histamine.

Oh, and if my husband were eating any of this, I would add a little feta cheese to his.