Gluten Free Pasta Salad
A hearty and light gluten free pasta salad made with lentil pasta. This recipe feature chickpeas, avocado, and a variety of delicious veggies.
Servings: 6 people
- 8 ounces red lentil penne pasta
- 16 ounces chickpeas
- 1 avocado
- 1 cup cherry tomatoes
- 1 cup cucumber
- 1/3 cup red onion diced
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar *of Modena
- salt & pepper to taste
Boil pasta until al dente (about 15 minutes)
Wash, dry, and chop your veggies- add them to a large glass bowl
Once pasta is done, rinse under cool water and drain.
Add pasta to the bowl with the veggies.
Toss in the spices and oil + vinegar.
Cover, and place bowl in the fridge to chill for at least 2-3 hours. Enjoy!
Serving: 1cup | Calories: 298cal | Carbohydrates: 34g | Protein: 11g | Fat: 14g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 625mg | Fiber: 11g | Sugar: 6g | Vitamin A: 205IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 3.9mg