Pasta salads are just perfect for your summer picnic, potluck, or barbecue.
Recipe
Prep Time: 15 mins
Cook Time: 20 mins
Yields: 4
Ingredients
1/2 cup buckwheat pasta
1 bunch broccolini
1 garlic clove, minced
1 teaspoon Italian seasonings
2 tablespoons extra virgin olive oil
1 cup cooked chickpeas
1 cup snow peas
1 cup baby spinach
1 cup cherry tomatoes
1/2 cup pomegranate molasses
salt and pepper, to taste
Method
Cook pasta according to the package directions. Drain and set aside to cool.
Preheat oven to 180°C and line a baking tray with parchment paper. Sprinkle broccolini with oil, garlic and seasonings. Arrange on the baking tray and bake for about 10 minutes or until fork tender.
In a large salad bowl combine pasta, roasted broccolini, chickpeas, snow peas, spinach, tomatoes and pomegranate molasses. Season with salt and pepper to taste. Enjoy immediately.
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