Garbanzo, Zucchini, Feta and Pasta Salad – Gluten-Free
Want a satisfying, filling, tasty lunch? Try this garbanzo, zucchini, feta and pasta salad. To my surprise, my husband ate a whole dishful, including the GF pasta — and the zucchini. This time I used Mrs. Leeper’s 100% Organic Corn Rotelli. The flavor was very good and the texture was pretty good, too, although the noodles did tend to break apart lengthwise some.
There’s a fine line between the lower carb dishes that I like and the particular flavor that my gluten-eating hubby wants, so I’ll definitely remember this combination. Next time, though, I might test it with a higher-fiber pasta, possibly multi-colored, to see how he likes that. However, with the green zucchini, red tomato and yellow pasta, this dish has plenty of color.
Al said at first that it had too much zucchini, but he did eat his whole serving.
- 1 1/2 Cups Rotelli (spirals), GF, cooked and drained, or other pasta shape
- 1 Teaspoon Olive Oil
- 1/2 Cup Garbanzo Beans, Canned, drained
- 1 Large (about 8 inches) Zucchini, halved lengthwise and sliced thin
- 1/8 Cup Green Onion, diced
- 1 Clove Minced Garlic
- 1/2 Cup Diced Tomato, Canned, drained
- 1 Ounce Feta Cheese, crumbled
- Salt and Pepper, to taste
Combine all ingredients and adjust seasonings to taste.
Chill and serve.
This gluten-free recipe is designed for those with celiac (coeliac) disease, gluten intolerance or gluten sensitivity. If you are on a gluten-free diet, you can confidently serve it to people who have no food allergies. It is wheat-free, barley-free and rye-free, as well as egg-free, nut-free, meatless and refined sugar-free.