Mediterranean Pasta Salad with Chickpeas
Servings: 10
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Ingredients
SALAD
- 1/2 lb GF brown rice rotini pasta
- 2 c cucumber remove seeds; diced
- 2 c OG cherry, sugar or grape tomatoes
- 1/2 c black olives sliced
- 1/2 c onion; red thinly sliced
- 1/2 c vegan feta cheese crumbled
- 10 leaves OG fresh basil
DRESSING
- 4 Tbs lemon juice
- 3 Tbs white wine vinegar
- 1/2 c extra-virgin olive oil
- 2 garlic
- 1 tsp oregano; dried
- 1 leaves OG fresh basil minced
- 1/4 tsp black pepper
- 1 tsp Himalayan sea salt
- 2 tsp coconut sugar
GARNISH
- 1 bunch parsley
Instructions
SALAD
- Cook the pasta according to package directions, in salted water. Allow to cool slightly. Toss with a little oil to prevent sticking if needed.
DRESSING
- Make the dressing by adding all of the ingredients to a mason jar with a lid, shake until blended.
BUILD
- Add the pasta and veggies to a large mixing bowl. Crumble the feta in and drizzle the dressing to coat.
- Garnish with the minced parsley.
- Serve and ENJOY!!
