This pretty vegan pasta salad is next level delicious. It has copious Mediterranean flavors from the lemon and herb dressing, chickpeas, olives and fresh garden vegetables. It is the precast side dish for a picnic or BBQ or as a light meal on a bed of greens.
1cupfresh herbschopped dill, parsley, mint and arugula
15ozchickpeasrinsed and drained
Instructions
Cook the cavatelli according to package, drain, rinse with cold water, drain again and toss with a few drops olive oil to prevent sticking and set aside in a large bowl.
Preheat the oven to 400 and roast the bell peppers whole on a sheet pan for 20 minutes. Let cool enough to handle then remove seeds and stems and chop rustically and add to bowl with the pasta.
Make the dressing by combining parsley, mint, dill, garlic, lemon, maple syrup, salt and pepper in a blender and pureeing until smooth and creamy.
Add the blended dressing mixture to the pasta and mix until well coated.
Add cucumbers, tomatoes, olives, garbanzos and fresh herbs to the bowl and toss well.