Oil-Free Pasta Salad
Total time: 20 minutes • Serves: 6
FODMAP rating: high (make lower by swapping out some of the following: chickpeas, wheat pasta, red pepper, cherry/grape tomatoes)
This is a great summer salad to bring to gatherings or makes a quick easy dinner that doesn’t require the oven! No one will even notice that it is “plant-based.”
Ingredients
For the salad:
16 oz. pasta (whole wheat is preferred, I used rainbow)
1 can (15oz) chickpeas, kidney beans or white beans, save the liquid (the liquid is called aquafaba)
1 can (6oz) sliced black olives, drained
1 bell pepper (any color), diced
1 small red onion, diced
1 ½ cups grape or cherry tomatoes, diced
½ large cucumber, diced
¼ – ½ cup fresh parsley, chopped (if you don’t have parsley you can use spinach)
For the vinaigrette:
3 – 4 Tbsp aquafaba (liquid from the can of chickpeas, kidney beans or white beans)
¼ cup apple cider vinegar (can sub white or red wine vinegar)
1 tsp dried oregano (can sub Italian seasoning)
1 tsp garlic powder
3/4 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
optional:
red pepper flakes for a little spice
juice of 1 lemon for a little tang
Instructions
1.Cool and drain pasta. Chop veggies, make vinaigrette then mix everything together. Can store in the fridge for up to one week
Gluten-Free (swap out for legume pasta)
Side suggestion: steamed broccoli, or snack on extra cucumber slices and tomatoes while making salad
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