Description
An easy, delicious hearty pasta salad that is perfect for meal prep, weeknight dinners, or serving at a party!
Ingredients
Scale
- 16 oz pasta rotini
- 1 cup cucumber, chopped
- 2 cups cherry tomatoes
- 1 cup basil, fresh
- ½ cup kalamata olives, sliced
- ⅓ cup sun-dried tomatoes, chopped
- 1 (15 oz) can chickpeas, rinsed and drained
- ½ cup vegan feta (I like Violife)
- Dressing:
- ¼ cup white wine vinegar or lemon juice
- 3 tablespoon macadamia nut oil (or olive oil)
- 1 teaspoon garlic
- 1 teaspoon oregano, dried
- ½ teaspoon basil, dried
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
1. Cook pasta and set aside. Chop and prep all the vegetables while the pasta cooks.
2. Drain the pasta and let it cool.
3. Add the pasta in a bowl then add the cucumber, tomatoes, basil, olives, sun-dried tomatoes, chickpeas, and feta.
4. Whisk dressing ingredients together then pour over top. Toss well then enjoy!
5. Store in the fridge for up to 4 days.
Notes
Let the pasta cool before combining it with all of the veggies.
Store this pasta in the fridge for up to four days in an airtight container.
Add in any additional veggies you like. You can also add a protein of your choice.
Nutrition
- Serving Size: 1 serving
- Calories: 321
- Sugar: 5g
- Sodium: 398mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg