Chickpea Fusilli Pasta Salad with Honey Mustard Vinaigrette

Liana Werner-Gray

by | Read time: 1 minute

Your to-do list is long. On any given day, it could span multiple pages, and you might wonder how you’re ever going to get it all done. We can’t help with the laundry, the P.T.A. or the geometry homework, but we can help you get a family-sized meal on the table in less than 20 minutes. This quick, easy, crowd-pleasing dish comes together in a jiffy and it’s free of gluten, dairy and soy. Chickpea-based pasta mixes with fresh ingredients and a taste-bud-tantalizing honey mustard vinaigrette for a delightful summer meal the whole family will love. Cross “make dinner” off your to-do list—at least that’s one less thing you have to worry about!

White Bowl Filled with Chickpea Fusilli Pasta Salad |

Serves 4


1 pkg. Explore Cuisine Chickpea Fusilli Pasta
1/3 cup Primal Kitchen Honey Mustard Vinaigrette
1 head of romaine lettuce, chopped
1 avocado, sliced
1 cup cherry tomatoes, halved
1 small red onion, sliced
Redmond Real Salt, to taste
Black pepper, to taste


  1. Cook pasta according to package directions. When finished cooking, drain with cold water to allow pasta to cool.
  2. In a large bowl, combine romaine, avocado, tomatoes and red onion. Add cooled pasta to bowl.
  3. Pour dressing over pasta salad and toss to combine.
  4. Season to taste with salt and pepper.