Gluten-Free Pasta Salad with Olives, Cauliflower, and Chickpea Pasta

We like to be inclusive here at Our Chaotic Kitchen, and in that spirit we’d like to extend a recipe for gluten-free pasta salad to our gluten-free friends. Over the weekend we saw dried chickpea pasta* at the store, and we had to give it a shot! We also tried making some homemade chickpea pasta ourselves, if you’re feeling adventurous.

*The link above is an associate link at Amazon; if you click and buy something, Amazon will kick a percentage of your purchase back our way.

Gluten-Free Pasta Salad – Delicious and Nutritious

This gluten-free pasta salad is packed with flavor and is healthy as all get-out. We were able to make use of the cauliflower and tomatoes that we got from Hungry Harvest, and topping it off with a nice olive tapenade gave it just the right amount of pizzazz. You could almost call this a deconstructed takeoff on our cauliflower veggie flatbread, if the concept of “deconstructed” dishes were something other than a cruel lie to make diners finish making their own food. But I digress.

Vegan gluten free pasta salad

Ingredients:

Roasted Veggies:

1 pkg chickpea pasta or 1/2 batch of our chickpea flour pasta
1 head cauliflower, cut into florets
1 medium eggplant, diced
1 bell pepper, diced
1 pint cherry tomatoes, halved
1/4 cup olive oil

Olive Tapenade:

1 cup olives (green or kalamata, your choice)
1/2 cup nuts
Big handful of fresh herbs (we used parsley and basil)
1 clove of garlic
Juice of 1/2 lemon
1/4 cup olive oil

Directions:

Preheat oven to 350° F. Toss vegetables in olive oil in a large bowl. Once coated, lay out on a lined baking sheet and roast for 30 minutes.

Meanwhile cook pasta and process tapenade in food processor. Toss hot veggies with pasta and tapenade.