Pasta Salad with Pepperoncinis, Strawberries and Chickpeas
With the start of pasta salad season upon us, I thought I’d share my Pepperoncinis and Strawberries Pasta Salad recipe with you! I’m definitely going to be making this pasta salad all summer long!
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- Preparation time: 20 minutes
- Servings: 4
Ingredients
Creamy Vinaigrette
- 1/3 cup (80 ml) mayonnaise
- 2 tablespoons (30 ml) white wine vinegar
- 1 tablespoon (15 ml) pepperoncini brine
- 2 teaspoons (10 ml) maple syrup or honey or less
- 1 small clove garlic, minced
- 1 teaspoon (5 ml) oregano
- 2 teaspoons (10 ml) nutritional yeast
- 3/4 teaspoon (3.75 ml) salt
- Pepper (lots of it!)
Pasta Salad
- 400 g short pasta of your choice
- 1 can (540 ml) chickpeas, rinsed and drained
- 1/2 cup (80 g) diced strawberries
- 1/3 cup (70) coarsely chopped sun-dried tomatoes
- 1 cup (45 g) coarsely chopped basil leaves
- 2 cups (50 g) arugula
- 1/3 cup (80 ml) finely chopped pepperoncinis
- 1/4 cup (35 g) finely sliced red onion (or more to taste)
Topping
- Balsamic reduction
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Preparation
Creamy Vinaigrette
- Combine all the dressing ingredients in a small bowl.
Pasta Salad
- Cook the pasta in a pot of boiling salted water according to the package instructions. Rinse with cold water and drain.
- In a large bowl, toss all the salad ingredients with the creamy vinaigrette. Serve with a little balsamic reduction!
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