Gluten-Free Moroccan Pasta Salad

We are pleased to offer Field Day products on our shelves, a value line of grocery items made with organic, non-GMO, and high-quality ingredients. They were kind enough to share this perfect Summer recipe for Gluten-Free Moroccan Pasta Salad with us.

field day pasta

Photo courtesy of Field Day

What You’ll Need

  • 1 package Field Day Brown Rice Fusilli Pasta
  • ยผ cup + 1 tablespoon olive oil, divided
  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup Field Day pitted green olives, halved
  • 1 carrot, shredded
  • ยฝ cup chopped dried apricots or 2 fresh apricots, diced
  • ยผ cup raw pistachios, toasted
  • 3 tablespoons chopped parsley
  • 2 tablespoons chopped preserved lemon
  • 2 tablespoons lemon juice
  • 2 teaspoons Field Day ground cumin
  • 1 teaspoon ground cardamom
  • ยฝ teaspoon Field Day fine sea salt
  • ยฝ teaspoon black pepper
  • Pinch of saffron


  1. Cook pasta according to package directions. Transfer to a large bowl and drizzle with 1 tablespoon olive oil. Mix gently.
  2. To pasta, add chickpeas, olives, carrot, apricots, pistachios, and parsley.
  3. In a small bowl, whisk together preserved lemon, lemon juice, cumin, cardamom, salt, pepper, and saffron. Slowly drizzle in remaining ยผ cup olive oil and whisk until emulsified.
  4. Pour dressing over pasta and mix gently. Transfer to a serving plate.

Recipe and photo courtesy of Field Day.

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