Ingredients
Pasta and Vegetables
- 8 oz whole grain pasta Can use any type of pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, diced
- 1/2 cup bell peppers, diced
- 1 cup canned chickpeas, rinsed and drained Great source of protein
- 1/2 cup feta cheese, crumbled Can substitute with vegan cheese if desired
- 1/4 cup fresh parsley, chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Method
Preparation
- Cook the whole grain pasta according to package instructions; drain and let cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumbers, bell peppers, chickpeas, feta cheese, and parsley.
Dressing
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
Serving
- Serve immediately or refrigerate for later.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 55gProtein: 14gFat: 12gSaturated Fat: 4gSodium: 600mgFiber: 8gSugar: 5g
Notes
To store, place in an airtight container in the refrigerator. It will stay fresh for up to three days. Make sure to cool the pasta thoroughly before mixing to avoid wilting the veggies.
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