Description
This quick and easy vegan gluten free pasta salad, is made with only 7 ingredients and is the perfect summer meal. Fresh, healthy and super easy & quick to prepare! Ideal for meal prep for the week and to enjoy in the sun!
Ingredients
Scale
160 grams GF pasta
1 1cm thick slice of pineapple cut in small cubes (approx 1cm)
16 cherry tomato cut in 4
1/2 can chickpeas drained
1 cup of lettuce cut in strips 1cm wide
1/2 avocado cut in thin slices
50 grams of vegan fetta cut in cubes 1cm wide
3 tbsp healthy honey mustard dressing
OPTIONAL - 1/2 tsp dried oregano
Instructions
- Bring water with a pinch of salt to boil in a pot. When the water is boiling add the pasta and tollow the package instructions for the boiling time. Drain and rinse well under cold water.
- While the pasta is boiling, cut and prepare the rest of the ingredients.
- In a bowl or plate, combine all the ingredients except for the avocado slices and fetta (see note). Pour the dressing and oregano and combine. Put the avocado and fetta on top.
- Refrigerate for 30 minutes and enjoy!
Notes
- I recommend putting the avocado and fetta slices after mixing with the dressing. This will ensure the pieces don't break apart as they're both soft.
- If preparing ahead, I recommend not mixing with the dressing until before eaten as the lettuce gets soggy.
- Store in the fridge in an airtight container for up to 5 days.