Description
A refreshing and nutritious pasta salad loaded with vibrant herbs and protein sources for a complete meal.
Ingredients
Scale
- 8 ounces whole wheat pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, chopped
- 1/2 cup red onion, finely chopped
- 1 cup chickpeas, rinsed and drained
- 1/2 cup feta cheese, crumbled
- 1/4 cup Italian parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta according to package instructions; drain and let cool.
- In a large bowl, combine pasta, tomatoes, cucumber, bell pepper, red onion, chickpeas, feta, parsley, and basil.
- In a small bowl, whisk together olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill for at least 30 minutes before serving.
Notes
- For added protein, consider adding grilled chicken or tofu.
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg