Description
A delicious and nutritious pasta salad packed with protein, perfect for meal prep or a summer BBQ.
Ingredients
Scale
- 8 oz whole wheat pasta (fusilli or rotini)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup diced red bell pepper
- 1/4 cup red onion, finely chopped
- 1 cup cooked chicken (or tofu)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- A sprinkle of Italian seasoning (or herbs of choice)
Instructions
- Cook pasta according to package instructions with a pinch of salt until al dente. Drain and rinse under cool water.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
- In a large bowl, combine cooked pasta, chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, and chicken (or tofu).
- Pour the dressing over the salad and toss to coat well.
- Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Garnish with fresh herbs before serving.
Notes
Great for meal prep; store in airtight containers for up to 4 days. Tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 30mg