Gluten Free Summer Veggie Pasta Salad – a delicious recipe with chickpeas, penne, halved grape tomatoes, mozzarella, peas, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Follow the instructions to prepare the chickpeas by soaking them overnight and then simmering them in fresh water. (See instructions on the package).
2
Bring a large pot of water to a boil and cook the pasta to the texture of your liking. Drain, rinse with cold water, and add to a large serving bowl.
3
While the pasta and chickpeas are cooking, measure out the peas (if frozen, they will defrost quickly on the counter), halve the grape tomatoes, and dice the fresh mozzarella. Add to the bowl with the pasta.
4
Once the chickpeas are done, rinse with cold water, drain, and add to the pasta bowl.
5
Now to prepare the dressing. Measure the olive oil in a measuring cup.
6
Squeeze in the lemon juice and add the rest of the seasonings. Stir well.
7
Drizzle the dressing over the pasta and toss well to coat evenly. Enjoy!
517
kcal
Calories
48
g
Fat
16
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/2 cup chickpeas, 1 box gluten free penne, 1/2 cup halved grape tomatoes, 1/2 cup diced fresh mozzarella, and more.
Yes, Gluten Free Summer Veggie Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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