Gluten free summer veggie pasta salad
Delight in the flavors of fresh summer vegetables with this gluten-free pasta salad. A satisfying mix of nutritious veggies and pasta, bursting with vibrant colors and mouthwatering tastes. Perfect for a light, wholesome meal.
Ingredients:
- 1/2 cup chickpeas
- 1 box gluten free penne
- 1/2 cup halved grape tomatoes
- 1/2 cup diced fresh mozzarella
- 1/2 cup peas
- 3/4 cup extra virgin olive oil
- 1 lemon (juice)
- 3/4 teaspoon garlic powder
- 3/4 teaspoon minced onion
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
Instructions:
- Prepare the chickpeas by soaking them overnight and then simmering them in fresh water as indicated on the package instructions.
- Boil a large pot of water and cook the pasta until it reaches your desired texture. Afterwards, drain, rinse with cold water, and transfer to a spacious serving bowl.
- While the pasta and chickpeas are being cooked, portion out the peas (if frozen, they will thaw quickly on the counter), halve the grape tomatoes, and dice the fresh mozzarella. Incorporate them into the bowl with the pasta.
- Once the chickpeas are cooked, rinse them with cold water, drain, and add them to the pasta bowl.
- To make the dressing, measure the olive oil using a measuring cup.
- Squeeze the lemon juice into the olive oil, then mix in the remaining seasonings thoroughly.
- Pour the dressing over the pasta, toss properly to coat everything evenly, and savor your meal!
Summary:
- Calories: 3344 kcal
- Fat: 193 g
- Protein: 63 g
- Carbs: 358 g
- Potassium: 1729 mg
- Magnesium: 133 mg