Gluten-Free Chickpea Pasta Salad with Pesto and Sun-Dried Tomatoes

Ingredients

• 12 oz Chickpea Pasta
• 1/2 cup Pesto
• 1/2 cup Sun-Dried Tomatoes (in oil)
• 4 oz Fresh Mozzarella Balls
• 1/4 cup Pine Nuts
• 2 cups Spinach

Instructions

1. 1Fill a large pot with water and bring it to a rolling boil over high heat.
2. 2Add the 12 oz of chickpea pasta to the boiling water and cook for 8 to 10 minutes, or until tender but still firm to the bite. Drain the pasta in a colander and immediately rinse it thoroughly with cold running water to stop the cooking process and cool it down. Set aside.
3. 3While the pasta is cooking, drain the oil from the 1/2 cup of sun-dried tomatoes. If the 4 oz of fresh mozzarella balls are larger than bite-sized, cut them into halves or quarters.
4. 4In a large bowl, combine the cooled 12 oz of chickpea pasta, 1/2 cup of pesto, the drained 1/2 cup of sun-dried tomatoes, the prepared 4 oz of fresh mozzarella balls, 1/4 cup of pine nuts, and 2 cups of spinach.
5. 5Gently toss all the ingredients together in the large bowl until everything is evenly distributed and coated with the pesto.
6. 6Serve the chickpea pasta salad either chilled or at room temperature.

Related Guides