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Penne Pasta Salad with Zucchini, Chickpeas and Olives

Phoebe Lapine
  • 30 minutes
  • Serves 4

INGREDIENTS

1 cup

Basil, leaves

1 cup

Chickpeas, cooked

1

large clove Garlic

1

Lemon, Zest and juice of

1/2 cup

Parsley, leaves

4

Zucchini or summer squash (about 1 pound, small

1/2 cup

Kalamata olives, pitted

16 oz

Gluten-free penne pasta

1

Sea salt

1

Olive oil

2 tbsp

Sherry or red wine vinegar