Italian Style Pasta Salad

Some very yummy Italian style flavours going on in this pasta salad.
We chose to serve this cold but would also work as a warm salad.

Hint: We used Sandhurst Lite Semi-dried Tomatoes for this salad for an extra hit of herb and spice flavours.

Tip: Basil would also work as well as or in place of the parsley.

Note: We used Barilla Chickpea Casarecce. Chickpea pasta is not for everyone but perfect if you are trying to avoid grains. Any gluten-free pasta will work in this recipe.

Prep time: 10 mins
Cook time: 7 mins

Dairy Free

Gluten Free

Lunch & Dinner

Nut Free

Sides, Snacks & Drinks

Vegan

Vegetarian

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

60 grams of gluten free pasta

1 tablespoon of roughly chopped semi-dried tomatoes

20 grams of diced capsicum (we used yellow)

1/8 red onion, sliced

3 pitted black olives, sliced

Dressing

2 teaspoons of extra virgin olive oil

2 teaspoons of apple cider vinegar

1 garlic clove, crushed

1/4 teaspoon of nutritional yeast flakes

1/8 teaspoon of sea salt

1 pinch of cracked black pepper

1/2 teaspoon of finely chopped fresh parsley plus extra to garnish

Method

Cook your pasta according to the directions, drain then run under cold water, set aside.

Meanwhile mix all of the dressing ingredients in a small screw top jar or alternatively whisk in a small bowl.

Combine the cooled pasta with the remaining ingredients, pour over the dressing and toss gently to combine.

Garnish with extra parsley and serve alone or with a small serving of your favourite protein.

Note: To serve this warm just place the entire mixed salad back into the pan used for cooking the pasta and warm through.

Calories: 0
Protein: 0
Carbs: 0
Fibre: 0
Fat: 0

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