Description
It can be hard to find picnic-friendly recipes that are vegan and gluten free. I made this salad using chickpea pasta for friends who can’t eat gluten or dairy. I used produce I had just harvested from my garden, but you can change up the vegetables based on what you have on hand! If you’re not avoiding dairy, feta cheese would be a great addition.
Ingredients
- 3 medium crookneck yellow squash, cubed
- ¼ pound fresh green beans, trimmed and cut into 1-inch pieces
- 5 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon smoked paprika
- 1 pinch red pepper flakes
- salt and freshly ground black pepper to taste
- 1 (8 ounce) box chickpea pasta shells (such as Banza®)
- 3 tablespoons chopped Kalamata olives
- 2 tablespoons chopped sun-dried tomatoes
- 2 tablespoons chopped fresh oregano
- 3 tablespoons sherry vinegar
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine squash and green beans in a salad bowl. Drizzle 2 tablespoons olive oil on top; season with smoked paprika
- red pepper flakes
- salt
- and pepper. Toss until evenly coated and spread out on the prepared baking sheet.
- Roast in the preheated oven
- stirring halfway
- until tender and starting to brown
- about 20 minutes.
- Meanwhile
- bring a pot of salted water to a boil. Add chickpea pasta. Cook
- stirring occasionally
- until tender yet firm to the bite
- about 9 minutes.
- Drain pasta and transfer to the salad bowl. Gently mix in roasted vegetables
- olives
- sun-dried tomatoes
- and oregano. Whisk remaining olive oil and sherry vinegar together in a small bowl. Pour over salad and toss gently until combined.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6