Description
This high protein pasta salad features chickpea rotini, crunchy vegetables, fresh herbs, and a tangy vinaigrette for a satisfying, flavor-packed meal.
Ingredients
8 oz. chickpea rotini pasta (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 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, rinse under cold water.
2. Whisk dressing ingredients in a large bowl.
3. Add chopped vegetables to dressing and let marinate for 10 minutes.
4. Add cooled pasta, herbs, feta, and olives. Toss well.
5. Season with salt and pepper. Chill before serving.
Notes
For extra protein, add grilled chicken or canned tuna.
Rinse pasta immediately after cooking to avoid mushiness.
Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American