Sometimes you’re looking for the perfect salad to bring to a summer barbecue or potluck, or an easy lunch for family and friends at home. Here you go.
Full of fresh basil and Roma tomatoes, plus hearty whole grain pasta, chickpeas, and a sprinkle of olives, this salad has it all.
It’s light and summery, yet very flavorful and satisfying.
And the dressing? I saved the best for last!
Doesn’t it seem like most pasta salads are drowning in oil or gobs of mayonnaise? Not this one. It’s creamy and delicious, with no added oils. I hope you love this as much as we do! : )
MEDITERRANEAN SUMMER PASTA SALAD
4 cups cooked whole wheat pasta
2 Roma tomatoes, chopped
2/3 cup canned chickpeas, rinsed and drained
1/2 large green bell pepper, diced
1/2 cup English cucumber, diced
1/2 cup fresh basil leaves, minced
10 fresh olives (pits removed), minced
1/3 cup balsamic vinegar
1/3 cup fat-free hummus
salt and black pepper
In a large bowl, combine the pasta, tomatoes, chickpeas, bell pepper, and cucumber. Add basil and olives over the top.
In a separate bowl, whisk together the balsamic vinegar and the hummus. Season with salt and pepper to taste. Pour dressing over salad ingredients. Toss together and serve.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen