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.

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

Instructions

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.