SUMMER PASTA SALAD

Ingredients
  • 8 OZ pasta (any kind you prefer)
  • 1 small head broccoli, cut in small pieces
  • 8 0z cherry tomatoes (or 2 tomatoes diced)
  • 4-5 cloves garlic
  • 1 cucumber
  • 1 can chickpeas (reserve the liquid)
  • 1/2 can pitted olives
For dressing: 
Add reserved chickpea liquid (aka aquafaba), 1/3 cup white balsamic vinegar (or any vinegar of your choosing) to a bowl. Add salt & pepper to taste, 1 teaspoon each of dried oregano and basil. Whisk all ingredients together until frothy.

Instructions
Cook the pasta according to package directions. When the pasta is about 2 minutes away from al dente, add the broccoli.  Drain and let cool. While pasta is cooking, sauté the garlic together with the chickpeas until lightly browned. Oil free cooking is the best for low fat, but if using olive oil, use a sprayer and lightly spray the garlic and chickpeas. Set aside to cool. When pasta and broccoli are cooled, toss together with the other ingredients, including the garlic and chickpeas. Toss with the dressing.



 
 
 

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