Gluten Free Middle Eastern Pasta Salad Recipes

GLUTEN FREE MIDDLE EASTERN PASTA SALAD RECIPE

Steps:

• Cook the pasta in boiling salted water according to the package directions. Rinse with cold water and drain.
• Place the pistachios in a dry skillet and cook over medium-high heat until fragrant, 3- 4 minutes. Let cool and coarsely chop.
• Place the tahini, water, lemon juice, olive oil, garlic, ½ teaspoon salt and ¼ teaspoon pepper in a blender and process until smooth.
• Peel the cucumber, slice in half lengthwise, scrape out the seeds with a spoon and cut into ¼ inch slices. Place the cucumber slices in a large mixing bowl, add the garbanzo beans, onion, olives, tomatoes, pasta and dressing. Toss to combine. Taste, and add more salt and pepper if needed. Add the mint leaves, pistachios and feta and gently toss to combine. Refrigerate until serving.

MEDITERRANEAN CHICKPEA PASTA SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine squash and green beans in a salad bowl. Drizzle 2 tablespoons olive oil on top; season with smoked paprika, red pepper flakes, salt, and pepper. Toss until evenly coated and spread out on the prepared baking sheet.
• Roast in the preheated oven, stirring halfway, until tender and starting to brown, about 20 minutes.
• Meanwhile, bring a pot of salted water to a boil. Add chickpea pasta. Cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
• Drain pasta and transfer to the salad bowl. Gently mix in roasted vegetables, olives, sun-dried tomatoes, and oregano. Whisk remaining olive oil and sherry vinegar together in a small bowl. Pour over salad and toss gently until combined.