Description
Lightened up pasta salad packed with fresh chopped vegetables, grain-free chickpea pasta, and balsamic dressing. Perfect for summer lunches!
Ingredients
- 2 cups grain-free chickpea pasta
- 1 red bell pepper, diced
- 1 cup broccoli, chopped
- 1 carrot, peeled and thinly sliced
- 1⁄4 cup black olives, sliced
- 1⁄4 cup artichoke hearts, chopped
- 2 TBSP cold-pressed avocado oil
- 1 TBSP balsamic vinegar
- 1⁄2 lemon, squeezed
- 1⁄2 lime, squeezed
- pinch of Himalayan sea salt
Instructions
- Boil the pasta until al dente, (cooked according to package directions.) Drain and allow it to cool.
- Mix the balsamic vinegar, avocado oil, Himalayan salt, and lemon and lime juice together in a small bowl.
- Add the chopped vegetables and pasta to a large mixing bowl and pour on dressing mixture.
- Stir everything thoroughly until pasta and vegetables are covered.
- Serve the pasta salad immediately with optional fresh herbs. Store leftovers in an airtight container in the refrigerator for 2-3 days and toss to recombine before serving.
Notes
Adapted from Tone It Up
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Pasta Salad, Entree, Side
- Method: Stovetop, Hand-mix
- Cuisine: Vegan, Gluten-Free, Grain-Free