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
  • ¼ cup + 1 tablespoon olive oil, divided
  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup Field Day pitted green olives, halved
  • 1 carrot, shredded
  • ½ cup chopped dried apricots or 2 fresh apricots, diced
  • ¼ 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
  • ½ teaspoon Field Day fine sea salt
  • ½ 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 ¼ 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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