Gluten-Free Classic Pasta Salad

Gluten-free, Dairy-free, Vegan

Gluten Free Classic Pasta Salad

Somethin about this sunshine and BBQ weather has me grillin’ like crazy! But, it’s not a backyard BBQ without some tasty side dishes - Like my summery Gluten-Free Classic Pasta Salad! This light and flavorful pasta salad is filled to the brim with sweet and crunchy veggies, homemade italian dressing, and of course - PASTA! (but, not just any pasta… chickpea pasta by the one and only Banza!) 

I know what you’re thinking…. Chickpea pasta, really? They’ll make pasta out of anything these days. And, you’re not wrong. BUT - I’m not lying when I tell you this pasta tastes like the REAL DEAL, both flavor and texture. Al dente cooked to perfection, packed with fiber, high in protein, and lower in carbs than classic pasta. What’s not to love?

Now back to this pasta salad… I love combining veggies like bell peppers, cucumbers, and carrots in my pasta because it adds extra crunch and flavor while also creating a more filling side dish, that isn’t JUST pasta. Toss in a homemade italian dressing and some olives and enjoy!

Gluten-Free Classic Pasta Salad

Prep time: About 20 minutes

Cook time: Under 10 minutes

What you’ll need:

Pasta Salad Ingredients -

• 1 box Banza chickpea pasta or gluten-free pasta of choice

• 1 red bell pepper, diced

• 1 cup carrots, diced (about 2-3 carrots)

• ¼ red onion, diced

• 1 cucumber (small), sliced and quartered

• 1/4 cup sliced black olives or kalamata olives

Italian Dressing Ingredients -

• ¾ cup olive oil

• ¼ cup red wine vinegar

• 1 Tbsp lemon juice

• 2 garlic cloves, minced

• 1 tsp basil

• 1  tsp oregano

• ½ tsp onion powder

• Dash salt + pepper 

What to do: 

1. Cook Banza pasta according to instructions (I usually cook for 5 minutes and then check to see if it needs more time so it doesn’t overcook, then rinse with cold water in the strainer - NOTE: Expect foam in the pot, so do not leave it boiling, you will need to watch it)

2. Combine cooked pasta, veggies, olives, and about 1/4 cup of the italian dressing in a large bowl

3. Let sit (covered) in fridge about 30 minutes to cool (optional - if pasta has cooled, may not need to do this. Preferably, I like to make the night before so it’s a nice cold pasta salad and all the veggies have marinated in the dressing a bit)

There you have it! A quick and easy side dish that is sure to be a crowd pleaser! And trust me, they won’t miss the “real” pasta… 

I would love to hear what you think - share on social with #wanderfullywholesomeeats to let me know how you liked it!

Happy BBQ’in!

Xoxo

Danielle