Ingredients
Equipment
Method
Step-by-Step Instructions
- Boil a large pot of water. Add chickpea pasta and cook for 6-8 minutes until al dente, then drain and rinse with cold water.
- In a mixing bowl, combine olive oil, red wine vinegar, Dijon mustard, and minced garlic. Whisk until emulsified, then season with salt and pepper.
- Add cooled pasta to the bowl with dressing. Toss in bell peppers, cucumbers, cherry tomatoes, and optional cheese.
- Gently toss ingredients until well coated with dressing.
- Cover and refrigerate for at least 30 minutes.
- Taste and adjust seasoning if necessary before serving.
Nutrition
Notes
This salad is perfect for meal prep and can be customized with your favorite veggies or proteins. Note to avoid freezing to maintain texture.
