Oil-Free Pizza Pasta Salad
 
Prep time
Total time
 
This fresh and filling gluten-free pasta salad is perfect for potlucks.
Author:
Recipe type: Salads & Salad Dressings
Serves: 12 1-cup servings
Ingredients
  • 16 oz gluten-free pasta (2 8-oz boxes)
  • 1 15-oz can chickpeas or cannellini beans, rinsed and drained
  • 1 15-oz can kidney beans, rinsed and drained
  • 1 large green bell pepper (or 2 small), seeded and diced
  • 1 c julienned sun-dried tomatoes, lightly packed (see note)
  • ½ c pitted black olives, sliced
  • ⅔ c fat-free or lite Italian dressing (DIY version here)
  • 2 tsp dried oregano leaves
  • ¼ c toasted pine nuts (omit to keep McDougall-friendly)
Directions
  1. Cook pasta according to directions on package.
  2. While pasta is cooking, toss remaining ingredients in a large bowl, reserving 1 Tbsp of pine nuts.
  3. When pasta is cooked, rinse with cold water and immediately add to salad. Toss gently to coat.
  4. Top with remaining 1 Tbsp pine nuts.
Notes
If sun-dried tomatoes are not moist, soak in hot water for 20 minutes and drain before adding to pasta salad.
Nutrition Information
Serving size: 1 cup Calories: 257 Fat: 4g Saturated fat: 0g Carbohydrates: 50g Sugar: 6g Sodium: 559mg Fiber: 8g Protein: 8g Cholesterol: 0mg
Recipe by Veggie Quest at https://www.veggie-quest.com/2016/04/healthypizzapastasalad/