Mediterranean Pasta Salad (Gluten-free)
Ingredients
- 1.5 cups gluten-free pasta
- 1 400 g tin butter beans or chickpeas / garbanzo beans or kidney beans
- 1 red onion finely diced
- 8 sun-dried tomatoes thinly sliced
- 1/4 cup kalamata olives sliced
- 8 cornichons (baby cucumber pickles) or your favourite gherkin pickle
- 2 cups fresh spinach
- 4 button mushrooms thinly sliced
- 1/2 red capsicum thinly sliced
- 1/2 yellow capsicum thinly sliced
- 8 cherry tomatoes halved
- 1/2 lemon juiced
- 2 tsp extra virgin olive oil
- 1 tsp oregano, dried
Instructions
- Cook pasta according to the instructions on the packet. If you want this as a cold dish, allow the pasta to cool first. Otherwise you can use it hot and it makes for a nice warm salad.
- Whisk together the lemon juice, olive oil and oregano in a large bowl.
- Add remaining ingredients and toss well to coat in the dressing.
