Recipe: Dense Bean & Gluten-Free Pastina Salad

Recipe by Lauren Hodgen (@citrusdiaries.studio)

Ingredients

• 1 cup gluten-free pastina (or other small GF pasta)

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 can (15 oz) white beans (such as cannellini or navy beans), drained and rinsed

• 1/2 cup sun-dried tomatoes, chopped

• 1/2 cup Kalamata olives, pitted and chopped

• 1/2 red onion, thinly sliced

• 1/4 cup fresh curly parsley, chopped

• 1/4 cup fresh mint, chopped

• 2 tablespoons fresh dill, chopped

• 1/3 cup crumbled feta (optional)

• 1/4 cup toasted pine nuts or sunflower seeds

Dressing

• 1/4 cup extra virgin olive oil

• Juice of 1 lemon

• 1 tablespoon red wine vinegar

• 1 teaspoon Dijon mustard

• 1 clove garlic, minced

• 1/2 teaspoon dried oregano

• 1/2 teaspoon salt (or to taste)

• 1/4 teaspoon black pepper

Instructions

1. Place the sliced red onions in a bowl of cold water and let them soak for 10 minutes to mellow their sharpness. Drain and pat dry.

2. Bring a pot of salted water to a boil and cook the gluten-free pastina according to package instructions until al dente. Drain and rinse under cold water to stop the cooking. Set aside.

3. In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.

4. In a large bowl, combine the chickpeas, white beans, sun-dried tomatoes, olives, soaked onions, curly parsley, mint, and dill. Add the cooked pastina.

5. Pour the dressing over the salad and toss well to coat. Let it sit for at least 15 minutes to absorb flavors.

6. Top with crumbled feta (if using) and toasted pine nuts or sunflower seeds. Serve chilled or at room temperature.