![]() Don’t make more than can be eaten in 2 days because this pasta salad can’t be frozen. Drizzle the dressing over the salad and stir well, coating the noodles. ![]() Finely chop the dill and add to a small mixing bowl with the lemon juice, olive oil, salt and pepper. Yes! You can double, triple, or quadruple this recipe. Flake the tuna into the salad and stir through. Do not freeze or leave at room temperature. Place pasta salad in an airtight container and refrigerate for up to 2 days. Serve immediately, or chill first if preferred. Add the remaining ingredients to the mixing bowl, and toss to coat and combine well. I found that refrigerating this pasta salad for at least 1 hour before serving resulted in the best flavor. Place all of the dressing ingredients into the bottom of a large mixing bowl, and stir to combine well. Not allowing the chickpea pasta to cool will result the avocado mayonnaise to melt, leaving you with a soggy instead of a creamy pasta salad.Īfter cooking the chickpea pasta, all there is left to do is mix all the ingredients together. You can speed up this process by running it under cold water after the chickpea pasta has cooked. As a result, make sure your chickpea pasta has cooled completely before mixing it in with the rest of the ingredients.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |