Now that the last week of the holidays are upon us, many want to start eating healthier (and with good reason!). Refreshing, lighter dishes are your best bet, and this gluten free pasta salad is an easy addition to your impending meal planning. This dish includes vegetables, lemon juice, and protein pasta for higher nutrient intake. You can also customize to your tastes!

Gluten-free Pasta Salad

• 1 14.5 oz box chickpea or lentil rotini pasta (can sub. bowtie or elbow)
• 1 3.8 oz can sliced black olives
• 1 15 oz can of chickpeas or kidney beans, drained and rinsed (or 1 3/4 cup of home cooked)
• 1 bell pepper, deseeded and chopped (any color)
• 2 cups grape/cherry tomatoes, sliced (halves or thirds, depending on size)
• 1 large cucumber, chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup extra virgin olive oil
• 1/2 cup organic apple cider vinegar (I use Bragg’s brand)
• 1/4 cup lemon juice
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1/2 – 1 tsp salt, to taste
• 1/8 tsp fresh ground pepper, to taste
• 1/2 – 1 tsp crushed red pepper, to taste (optional)
• Pepperoncinis, diced for garnish (optional)

1. Cook pasta per package instructions. Once cooked, drain and rinse in a colander under cold water. Allow to drain, then mix in a small amount of olive oil to keep pasta from sticking together. Cover and set aside.
2. In a small bowl, combine olive oil, vinegar, lemon, and spices. Whisk until combined.
3. In a large bowl, combine cooled pasta, beans, and all vegetables. Add vinegar mixture and toss gently until throughly combined. Chill for 30+ minutes for best results.
4. Enjoy!

This recipe is one of my go-to meals for a quick lunch, especially for the weekly meal prep. You can add red onions if you desire, and feel free to play with spices to your tastes. Pictured is my recent version with kidney beans, pepperoncinis, rotini chickpea pasta, and some extra crushed red pepper. I hope you make this recipe and enjoy! Have a lovely day! ✨️