Gluten Free Chickpea Pasta Salad with Grilled Vegetables

​​Courtesy of Keli Sim DeRitis - Poggi Bonsi  ​

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

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Serves 4-8

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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 EVOO

​For the Dressing:

• 3 tablespoons Ritrovo Selections Tomato Balsamic
• 1 teaspoon Piranske Soline Salt Flowers
• 1/2 EVOO, reserved from vegetables plus Giuseppe Fois Gran Riserve Sardinian EVOO
  
• 2 cloves garlic, minced Freshly ground pepper to taste

Directions

1. Cook the pasta in salted water according to package directions, 5-6 minutes. Don’t cook too long as the delicate pasta will begin to fall apart. Drain and place in a large bowl, drizzle with Guiseppe Fois Riserve Sardinian EVOO, toss, and set aside to cool
2. Make the dressing: Whisk together the Ritrovo Selections Tomato Balsamic and the Piranske Salt Flowers, measure the olive oil reserved from the grilled vegetables and add Giuseppe Fois Sardinian EVOO to equal 1/2 cup, slowly pour the oil into the vinegar and salt mixture, whisking all the while. Stir in the minced garlic and freshly ground pepper to taste.
3. Add the drained grilled vegetables, mozzarella balls, and tomato slices to the pasta. Pour over dressing and gently mix, add the basil chiffonade and additional salt and pepper to taste.

Buon Appetito!

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