Pasta makes me happy. It’s one of those indulgent dishes that brings back memories of my mom making spaghetti after a long swim practice when I was a kid. I still make pasta, but this time I am a little smarter about what type of pasta I use. Instead of the usual gluten laden blood sugar destroying white pasta, I use chickpea pasta. It has double the protein and 4x the fiber. Plus it’s gluten free and my kids love it.

This dish is great once it’s been chilled a few hours in the fridge, but honestly I think it’s even better the next day. It gives the flavors a chance to meld together. It’s great for a potluck or a make ahead meal for weekday lunches.

Gluten Free Mediterranean Pasta

Even better the next day!

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Course Main Course

Ingredients

Pasta Salad

1 lb Banza chickpea rotini pasta
1/3 cup sun dried tomatoes packed in olive oil, drained
1 can artichoke heart quarters, drained and rinsed
1/2 cup sliced pitted kalamata olives
2 cucumbers, sliced and quartered
1/4 cup red onion, diced
1 pint cherry tomatoes, cut in halves

Dressing

1/4 cup red wine vinegar
2 tsp dijon mustard
2/3 cup extra virgin olive oil
1 clove garlic, peeled and minced
1/4 cup fresh basil, sliced
salt to taste
pepper to taste

Instructions

Cook pasta according to directions. Drain and place in a large bowl.
Add in all vegetables to the bowl.
In a food processor, blend dressing ingredients. Season with salt and pepper to taste. Pour into the bowl and toss.
Place in the fridge and let chill a few hours before serving (even better the next day).