I’m still using up those canned veggies! This time, with a pea pasta salad bulked up with chickpeas. I LOVE pasta salad. Growing up I remember making the kind out of a box. I dressed things up a bit with this homemade recipe featuring a creamy avocado dressing. The dressing is so good I’ll be making it for everything. With the chickpeas the pasta salad is hearty enough to stand on it’s own, but also makes a great side for grilling out.
Pea Pasta Salad, serves six
Ingredients
- 12oz salad rotini pasta
- 1 can chickpeas, drained and rinsed
- 1 can peas (or frozen or fresh)
- 1 large ripe avocado
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp basil paste or fresh basil minced
- 1 tsp salt
Directions
- Boil pasta to al dente according to box. Drain and rinse with cold water.
- Make dressing by adding avocado, olive oil, lemon juice, basil and salt to a food processor or blender and pulse until creamy and fully combined. If dressing is too thick you can thin out with a little water.
- Add pasta, peas, chickpeas and dressing to a large bowl and stir until combined and dressing coats all of the pasta.
Easy enough, huh? Pretty much all I’m looking forward to these days is cooking, so I’m sure I’ll have something else for you soon. Happy quarantine cooking, friends!
Biscuits & blessings,
Leels
