Who's ready for summer time BBQ with family and friends? I am, but now that I am officially gluten free again due to a gluten intolerance I decided I would make some pasta salads using chickpea pasta. The one thing I love about using chickpea pasta is it has a lot of protein in it. Here is my first one and it is even kid approved.
150g Sliced English Cucumbers
136g Sliced Cherry Tomatoes
86g Sliced Black Olives
56g Feta Cheese
120g Classis Balsamic Vinaigrette Bolthouse Dressing
1. Prepare pasta according to box. (Do not over cook pasta otherwise it will be soggy.) Drain water and rinse with cold water.
2. In a large bowl combine the pasta, sliced cucumber, tomatoes, black olives and feta cheese. Pour in dressing and toss to coat.
3. Cover and store in fridge until ready to serve.
4. Makes 6 servings.
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