Pasta salad belongs to summer like sunshine and ice cold beer! ☀️🍺 With all the barbecues, picnics and potlucks going on, you need a go to recipe that everyone will love and also everyone can eat. We’ve created a Chickpea Pasta Salad with a dreamy Avocado Cream Dressing that’s #glutenfree and #vegan and also packs a fabulous flavor punch. It’s creamy and crunchy and altogether delectable! It stands really well on its own, but is also an amazing accompaniment to whatever protein you serve it with.
8 oz (230 g) chickpea pasta, (we’ve used shells, but penne or rotini would work just as well. Banza, which you can find at Whole Foods, is our brand of choice for chickpea pasta! If food concerns are not an issue at all, you can also go with regular pasta.)
2 tsp extra virgin olive oil
1/2 red bell pepper, chopped
1/2 orange bell pepper, chopped
1/2 cup radishes, chopped
1/2 cup spring onions, chopped
1/2 cup flat leaf parsley, chopped plus more as garnish
1 ripe avocado
1/4 cup extra virgin olive oil
2 small cloves garlic
Juice of 1/2 lemon
1 1/2 tsp salt
Freshly ground pepper
Cook the chickpea pasta according to the package instructions. We want them al dente, so not too soft. Place the pasta and the rest of the chopped ingredients in a large bowl, pour 2 teaspoons of olive oil over everything and mix through gently. To make the avocado cream, place all the ingredients in a food processor (or if using an immersion blender, in a high bowl) and whizz them through until smooth and creamy. It might seem a tad too salty, but it will be fine once incorporated with the pasta. Combine the avocado cream gently with the pasta salad until the cream covers everything. Garnish with some parsley and serve!