Name: Rainbow Pasta & Chickpea Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 3 cups of cooked and cooled pasta ( I used caserecce. Fusilli, penne, orzo, farfalle or rotini would be a good choice); ½ cup of yellow pepper, diced; ½ cup of red pepper, diced; 1 cup of chickpeas, drained and rinsed (don’t throw out that aquafaba!); 1/3 cup of purple cabbage diced; ½ red onion, finely diced; ¼ cup of celery thinly sliced; 3 tbsp of capers; ¼ cup of parsley finely diced; ¼ cup of olive oil; ¼ cup of white wine vinegar; 2 tbsp of Dijon mustard; 2 tbsp maple syrup; 1 tbsp of chopped dill

Rainbow Pasta & Chickpea Salad

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You will truly taste the rainbow with my Rainbow Pasta & Chickpea Salad! Eating a variety of colourful foods can boost your nutrition. The saying is true, the more colourful your food, the more nutrients!

Author: Susan
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4-6 servings 1x
Category: Pasta
Cuisine: Italian

Ingredients

Scale

3 cups of cooked and cooled pasta ( I used caserecce. Fusilli, penne, orzo, farfalle or rotini would be a good choice)
½ cup of yellow pepper, diced
½ cup of red pepper, diced
1 cup of chickpeas, drained and rinsed (don’t throw out that aquafaba!)
1/3 cup of purple cabbage diced
½ red onion, finely diced
¼ cup of celery thinly sliced
3 tbsp of capers
¼ cup of parsley finely diced

DRESSING

¼ cup of olive oil
¼ cup of white wine vinegar
2 tbsp of Dijon mustard
2 tbsp maple syrup
1 tbsp of chopped dill

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Instructions

Combine all salad ingredients into a bowl or serving dish. Mix well.
Whisk together salad dressing and pour over salad. Mix well.
Refrigerate for 1 hour before serving.

Find it online: https://susancooksvegan.com/rainbow-pasta-chickpea-salad/