It’s pasta salad season and we’re excited to make delicious, fresh and easy gluten-free patio favorites all summer long. This fresh and tangy salad is packed with veggies for a healthy and light, yet satisfying meal or side dish. Feel free to use any pasta shape you prefer; we used Cauliflower Linguini but Fusilli would be great too!
Vegetarian Pasta Salad Ingredients
1 package Taste Republic Gluten-Free pasta of choice
1 cup of chickpeas, drained and rinsed
1 cup of arugula or sprouts
1/2 cup of cherry tomatoes, cut in half
1/2 red bell pepper, chopped
1 cup of canned or frozen corn
1 red onion, diced
2 sprigs of fresh basil for a garnish
1 cup of sundried tomatoes (in oil)
1/4 cup cashews or pine nuts
2 cloves garlic
1.5 tbsp lemon juice
Oil from the jar of sundried tomatoes (Start with 1/3 then use more as needed)
Salt & pepper, to taste
Directions
In a blender, combine sundried tomatoes, cashews or pine nuts, 2 cloves garlic, lemon juice, oil from the jar of sundried tomatoes and salt & pepper, to taste. Blend until smooth.
Cook Taste Republic Gluten-Free pasta according to package instructions. Once the pasta is cooked, strain and add to a large bowl.
To the same bowl, add chickpeas, arugula or sprouts, red bell pepper, cherry tomatoes, corn, red onion and the sauce mixture from the blender. Combine with a large spoon. Plate and top with fresh sprig of basil.
