Gluten Free Balsamic Pasta Salad
Crunchy veggies, salty feta and a creamy balsamic dressing come together making this tasty and healthy Balsamic Pasta Salad the perfect dish to bring along to any potluck or backyard barbecue.
Servings 12
Calories 290kcal
Ingredients
- 16 oz chickpea pasta
- 2 yellow bell peppers
- 1 English cucumber
- ½ small red onion
- 1 cup cherry tomatoes
- 6 oz can black olives drained
- 4 oz crumbled feta cheese
- ½ cup basil shredded
- 1 cup Creamy Balsamic Dressing
Instructions
- Boil the rotini according to the instructions on the package. Be careful not to overcook, it is best al dente.
- Once cooked, drain the pasta, rinse with cool water, and set it in the fridge to cool.
- While the pasta is cooking, prepare the dressing and vegetables. Dice the bell peppers removing the stems and seeds.
- Remove the ends from the cucumber, quarter it lengthwise and chop it into about ½ inch pieces. Peel and thinly slice half of a small red onion. Halve the cherry tomatoes. Stack the basil leaves, roll them, and thinly shred them.
- Prepare the Creamy Balsamic Dressing according to the recipe instructions (you will need roughly the full dressing recipe yield, about 1 cup).
- Place the rinsed pasta in a large serving bowl. Add the peppers, cucumbers, tomatoes, onion and olives, and toss. Add the crumbled feta and shredded basil and toss gently.
- Pour the Creamy Balsamic Dressing on the salad and mix well with a rubber spatula.
- Serve immediately or store covered in the fridge and consume within 2 days for best quality.
Nutrition
Serving: 1cup | Calories: 290kcal | Carbohydrates: 31g | Protein: 11g | Fat: 16g