Gluten Free Pasta Salad | Vegan and Oil Free
This gluten free pasta salad made with protein rich chickpea pasta is loaded with diced veggies and herbs with a simple oil free Italian dressing.
Servings: 10
Calories: 180kcal
Ingredients
- 16 oz gluten free penne chickpea pasta or other gluten free pasta of choice
- 1 pint cherry tomatoes
- 3.5 oz can of sliced black olives
- ½ cup cucumber finely diced
- ¼ cup red onion finely diced
- ¼ cup fresh dill finely chopped
- ¼ cup curly parsley finely chopped
Oil Free Italian Dressing
- ¼ cup vegetable stock
- ¼ cup white wine vinegar
- 2 teaspoon Italian seasoning
- ½ tsp salt
- ¼ teaspoon pepper
Instructions
- Prepare pasta according to package instructions. After draining the pasta in the colander rinse with cool water to bring the temperature down.
- Drain can of black olives. Finely chop cucumber and red onion, quarter cherry tomatoes, and finely chop parsley and dill.
- In a small bowl whisk together vegetable stock, white wine vinegar, Italian seasoning, salt, and pepper.
- Transfer drained and cooled pasta to a large mixing bowl. Add vegetables. Pour dressing over top. Add herbs. Fold together until ingredients are evenly distributed.
Video
Notes
- Don't Overcook the Pasta-Follow the instructions on the back of your gluten free pasta box. You want your pasta to be al dente.
- Finely Chop Vegetables and Herbs-Finely chopping the cucumber and onion, quartering the cherry tomatoes, and finely chopping the herbs helps them distribute more evenly throughout the dish.
- Use Sliced Olives-To help you save some time on all the dicing and chopping, use the black olives that are already sliced.
Nutrition
Calories: 180kcal | Carbohydrates: 29g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Sodium: 350mg | Potassium: 144mg | Fiber: 7g | Sugar: 6g | Vitamin A: 506IU | Vitamin C: 14mg | Calcium: 52mg | Iron: 5mg