Description
A vibrant high protein pasta salad made with chickpea rotini, crisp vegetables, and a tangy dressing. Great for meal prep or fresh summer meals.
Ingredients
8 oz. Chickpea Rotini pasta (e.g. Banza)
1/2 red bell pepper, chopped
1/2 English cucumber, chopped
1.5 cups broccoli florets, finely chopped
1 cup cherry tomatoes, chopped
1/4 cup red onion, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1.5 oz. fat free feta cheese, crumbled
2.25 oz. can of sliced black olives, drained
Salt and pepper to taste
Dressing:
1/4 cup extra virgin olive oil
4 tbsp. red wine vinegar
1 tbsp. Dijon mustard
1 garlic clove, minced
Salt and pepper to taste
Instructions
1. Cook chickpea pasta according to package instructions, rinse under cold water.
2. Chop all vegetables and herbs.
3. Whisk dressing ingredients together in a small bowl.
4. In a large mixing bowl, combine pasta, vegetables, herbs, feta, and olives.
5. Pour dressing over salad and toss to combine.
6. Chill for 30+ minutes before serving.
Notes
Store in airtight container in fridge for up to 4 days.
Add grilled chicken or tofu for extra protein.
Dressing can be made ahead and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 10mg