Description
A refreshing and nourishing gluten-free pasta salad filled with vegetables and plant-based protein, perfect for summer gatherings.
Ingredients
- 8 oz gluten-free pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, finely chopped
- 1 bell pepper, chopped
- 1 cup cooked chickpeas (or white beans for variation)
- 1/4 cup parsley, chopped
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the gluten-free pasta according to package instructions, until al dente, then drain and rinse under cold water to stop the cooking process.
- Combine halved cherry tomatoes, diced cucumber, chopped red onion, bell pepper, and cooked chickpeas in a large bowl.
- Whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl until well mixed.
- Add the cooled pasta to the vegetable mixture, along with the dressing and chopped parsley. Toss everything gently to combine.
- Taste and adjust seasoning if needed. Let it chill in the fridge for at least 30 minutes before serving to allow the flavors to meld.
Notes
This pasta salad is versatile; feel free to substitute vegetables or add ingredients like nuts or seeds for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No cook
- Cuisine: Mediterranean