Ingredients
Scale
- For the Salad:
- 8 oz. Chickpea Rotini Pasta (e.g. Banza)
- 1/2 Red Bell Pepper (chopped (110g))
- 1/2 English Cucumber (chopped (135g))
- 1.5 cups Broccoli Florets (finely chopped (125g))
- 1 cup Cherry Tomatoes (halved (145g))
- 1/4 cup Red Onion (finely 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 of Sliced Black Olives (drained)
- Salt & Black Pepper (to taste)
- For the Dressing:
- 1/4 cup Extra Virgin Olive Oil (50g)
- 4 tbsp. Red Wine Vinegar (50g)
- 1 tbsp. Dijon Mustard
- 1 Garlic Clove (minced)
- Salt & Pepper (to taste)
Instructions
Cook the Pasta
- Boil chickpea pasta according to package instructions. Drain and rinse with cold water to stop cooking.
Make the Dressing
- In a bowl or jar, whisk olive oil, vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified.
Chop the Vegetables
- While the pasta cools, chop red bell pepper, cucumber, broccoli, tomatoes, onion, parsley, and basil.
Combine Everything
- In a large mixing bowl, add pasta, chopped vegetables, feta, olives, and the dressing. Toss gently to combine.
Chill & Serve
- Cover and refrigerate for at least 30 minutes to allow flavors to blend. Add more seasoning before serving, if needed.
- 🔄 Meal Prep Tip: Stays fresh in the fridge for up to 4 days. Add a touch of olive oil if salad dries out.
Notes
Nutrition Information (Per Serving – ~175g)
| Nutrient | Amount |
|---|---|
| Calories | 245 kcal |
| Carbohydrates | 26g |
| Protein | 11g |
| Fat | 12g |
| – Saturated Fat | 1g |
| – Monounsaturated | 7g |
| Fiber | 5g |
| Sugar | 4g |
| Sodium | 178mg |
| Potassium | 556mg |
| Cholesterol | 1mg |
🔎 Nutrition is an estimate based on available data.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course, Side Dish
- Cuisine: American, Mediterranean