Gluten-Free Chickpea Pasta Salad with Grilled Vegetables

Product Description

Serves 4-8

This salad makes a lovely gluten-free vegetarian meal and is also delicious and served with grilled meats. Great for picnics and potlucks too.

INGREDIENTS

For the Salad

• 1 package Pasta Natura Gluten-Free Chickpea Pasta Fusili
• 1 jar AVO Grilled Vegetable Mix, drained (oil reserved)
• 1 cup Fresh Mozzarella ciliegine (small mozzarella balls)
• 1/2 cup Cherry Tomatoes, sliced
• 2 tablespoons Basil chiffonade
• Giuseppe Fois Gran Riserve Sardinian Olive Oil

For the Dressing

• 3 tablespoons Ritrovo Selections Tomato Balsamic Vinegar
  1 teaspoon Margherita di Savoia Coarse Sea Salt
• 1/2 Guiseppe Fois Gran Riserve Sardinain Olive Oil
• 2 cloves Garlic, minced
• Freshly ground Pepper, to taste

DIRECTIONS

1. Cook the pasta in salted water according to package directions, for 5-6 minutes.
2. Don’t cook too long as the delicate pasta will begin to fall apart.
3. Drain and place in a large bowl, drizzle with Sardinian Extra Virgin Olive Oil, toss, and set aside to cool.
4. Add the drained grilled vegetables, mozzarella balls, and tomato slices to the pasta.
5. Whisk together the Tomato Balsamic and the Coarse Sea Salt, Extra Virgin Olive Oil to equal 1/2 cup, and slowly pour the oil into the vinegar and salt mixture, whisking all the while.
6. Stir in the minced garlic and freshly ground pepper to taste.
7. Pour over the dressing and gently mix, add the basil chiffonade and additional salt and pepper to taste.

Buon Appetito!