Look closely, there’s chickpeas in this gluten free pasta salad! Do you see them? If you know me by now then you may have already guessed I used Explore Cuisine’s Organic pasta (20% off: lilsipper) made from chickpeas! I also had half a pack of Organic Girl’s SuperGreens leftover so they were the obvious choice to add (I use them up like nobody’s business! haha)……..p.s. I’m a sucker for black olives!
1 box of Explore Cuisine’s Organic Chickpea Fusilli
3/4 cups chopped carrots
1/2 cup chopped yellow bell pepper
1/2 cup thinly sliced red onion
My cauliflower cheese (just omit turmeric to keep it white)
1 cup whole black olives
Organic Girl’s SuperGreens
1. Cook pasta until al dente (it only takes a couple minutes and the texture is spot on!).
2. Drain pasta and rinse with cold water to allow to cool and stop the pasta from continue cooking.
3. Add pasta to remaining ingredients and toss in a large bowl.
4. Puree dressing ingredients and coat pasta salad until well mixed. Serve chilled.