Gluten-Free Chickpea Pasta Salad

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Gluten-Free Chickpea Pasta Salad

Ingredients:

  • 4 ounces fresh green beans, cut into 1” pieces
  • 8 ounces chickpea pasta shells
  • 1 pint cherry tomatoes, quartered
  • 1 cup fresh corn kernels (from 1 ear)
  • 1/2 of a red onion, finely chopped
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions:

  1. Bring a large pot of water to a boil. Add the green beans and cook for about 3 minutes, or until just tender.
  2. Use a strainer to scoop out the beans and put into a bowl of ice water (to stop the cooking). Once cool, remove and pat dry.
  3. To the boiling water, add the pasta and cook according to the package directions. Drain into a colander and pass under cold running water to cool. Shake out excess water.
  4. In a large bowl, combine the pasta, green beans, tomatoes, corn, onion, and parsley.
  5. In a small bowl, whisk together the oil, vinegar, oregano, salt, and pepper. Drizzle over the salad and toss well to combine. Serve.

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