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.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Main Course, Salad
Cuisine: American
Servings: 10
Calories: 180kcal
- 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
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.
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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.
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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.
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Use Sliced Olives-To help you save some time on all the dicing and chopping, use the black olives that are already sliced.
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