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
- 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
- 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
- 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).