This pasta salad is gluten-free and dairy free. I used Banza chickpea pasta and goat cheese. You can substitute in regular pasta and feta cheese, but we love the flavor of goat cheese and the sturdiness of the pasta holds up well to the dressing and veggies in this flavorful side dish. Add some chicken, shrimp, or pork and the main dish is complete!
Ingredients:
2 packages Banza shell pasta
2 mini cucumber cubed
1 jar roasted red peppers diced
1 cup shredded carrots
1/2 large red onion diced
1 cup cherry tomatoes halved
1/2 cup goat cheese crumbled, optional
handful of basil, torn
Dressing:
1/2 c. olive oil
1/3 c. red wine vinegar
1/2 t. garlic powder
2 t. Dijon mustard
1 t. dried oregano
1/2 t. Italian seasoning
1/2 t. salt
1/4 t. pepper
Directions:
Make pasta according to package directions. Leave al dente to support the dressing and veggies. Add some olive oil to the pasta to keep it from sticking.
Chop veggies and add to cooled pasta.
Fold in cheese and basil.
Whisk dressing ingredients in a separate small bowl, and pour over the pasta mixture.
This can be made the day before and kept for up to 5 days in the fridge.
Enjoy some pasta salad that doesn't taste like cardboard.
Comments