Super green pasta salad

Try this gluten-free dish with your favorite alternative grain.

“This recipe calls for chickpea pasta, which is higher in fiber and protein compared to the standard white kind,” says Philadelphia-based recipe developer Robert Luessen. You can also opt for quinoa or a different legume-based version.

This recipe is part of our meal prep series. Click here for the full plan.

Serves 2

Photography by Jillian Guyette. Recipe development by Robert Luessen.


4 ounces chickpea pasta
½ cup almonds, slivered
1 bunch asparagus, stems trimmed & cut into ½-inch segments, blanched
1 cup fresh peas, blanched
1 scallion, diced



In a medium-sized pot over high heat, bring water to a boil. When a rolling boil forms, add pasta and cook to al dente, according to package directions (approximately four to eight minutes).


Once pasta is cooked, remove from heat, drain, and rinse in colander with cold water. Once dry, place in an airtight container.


In a small skillet over medium heat, toast slivered almonds, stirring constantly until fragrant and browned slightly, about 4 minutes. Place in an airtight container.


Place veggies, scallion, and pistou in separate containers and store everything in the fridge.



Combine pasta, asparagus, peas, and scallion in a large bowl. Toss gently with pistou and top with slivered almonds.