Gluten-Free Pasta Salad
Ingredients
Salad
- 12 oz. short chickpea pasta (such as shells, elbows, or fusilli)
- 1 medium English cucumber, diced
- 1½ cups grape tomatoes, halved
- ½ cup pitted kalamata olives, chopped
- ¼ cup pitted green olives, chopped
- ⅓ cup finely diced red onion
- ¼ cup loosely packed parsley leaves, finely chopped
- 6 oz. crumbled feta cheese
- Sea salt, to taste
- Freshly ground black pepper, to taste
Dressing
- 1 clove garlic, minced
- ¼ cup lemon juice
- ¼ cup extra-virgin olive oil
- 2 tbs. red-wine vinegar
- 1 tsp. dried oregano
- ½ tsp. sea salt
- ½ tsp. black pepper
Directions
Photography: Terry Brennan; Stylist: Betsy Nelson
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