RECIPE: Italian Chickpea Pasta Salad

This recipe is perfect for summer! It is a delicious way to incorporate plenty of fresh, colorful veggies into your meal. This recipe is gluten free, soy free, sugar free and sure to be a cookout favorite!

Ingredients

~12 oz chickpea tortellini pasta (dry) (Banza brand).
Or substitute with a gluten free tortellini pasta.
1 cup celery, diced
1 cup carrots, shredded
1 cup tomato, diced
1 cup cucumber, diced
1 cup red onion, diced
1 cup black olives, sliced
1 cup bell pepper, diced
1/2 cup fresh basil, chopped
1 cup dried cranberries
1 1/2 cup feta crumbles

Italian Dressing Ingredients

3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
Juice of half a lemon
1 tsp garlic powder
1/2 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil
1/2 tsp crushed red pepper flakes
1/2 tsp black pepper
1/2 tsp sea salt

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1) Prepare the Dressing

Prepare the dressing. In a medium bowl combine all the dry ingredients. Add the olive oil, red wine vinegar and lemon juice. Whisk together and set aside.

Note: Separation is normal. Re-whisking may be necessary before using.

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2) Prepare the Pasta

Prepare the pasta according to instructions. Strain and rinse with cold water. Set aside in a large serving bowl.

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3) Prepare the Vegetables

Prepare the vegetables and remaining ingredients.

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4) Combine Ingredients

Combine the prepared ingredients (except dressing) with the pasta in the large serving bowl. Using two large forks, toss everything together until well combined.

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5) Combine and Serve

Re-whisk the prepared dressing if necessary and pour it over the pasta salad. Toss everything together until well combined. Serve and garnish with fresh basil leaves. Enjoy!

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