Gluten-Free Chickpea Pasta Salad with Pesto and Sun-Dried Tomatoes
A vibrant and flavorful gluten-free pasta salad made with chickpea pasta, pesto, sun-dried tomatoes, and fresh mozzarella.
Ingredients
- about 340 g Chickpea Pasta
- 1/2 cup Pesto
- 1/2 cup Sun-Dried Tomatoes (in oil)
- about 113 g Fresh Mozzarella Balls
- 1/4 cup Pine Nuts
- 2 cups Spinach
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Fill a large pot with water and bring it to a rolling boil over high heat.
- 2Add the about 340 g 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.
- 3While the pasta is cooking, drain the oil from the 1/2 cup of sun-dried tomatoes. If the about 113 g of fresh mozzarella balls are larger than bite-sized, cut them into halves or quarters.
- 4In a large bowl, combine the cooled about 340 g of chickpea pasta, 1/2 cup of pesto, the drained 1/2 cup of sun-dried tomatoes, the prepared about 113 g of fresh mozzarella balls, 1/4 cup of pine nuts, and 2 cups of spinach.
- 5Gently toss all the ingredients together in the large bowl until everything is evenly distributed and coated with the pesto.
- 6Serve the chickpea pasta salad either chilled or at room temperature.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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