A filling and flavorful pasta salad that boosts the nutrition with chickpea pasta.
10 ingredients
12 oz Chickpea pasta dry uncooked
1 cup cherry tomatoes Tomatoes cherry raw
1 cup slices Cucumber with peel raw
1 cup, sliced Onions red raw
1 cup Spinach all varieties raw
15 olives Olives kalamata pitted
1/2 cup Salad dressing Greek
1 tsp Oregano dried
1/4 tsp Pepper black
1/2 cup, crumbled Feta cheese
3 steps
- Bring a large pot of water to a boil. Add pasta to the water and, following directions on the back of the box, cook until al dente (or firm after biting). Drain and rinse with cold water.
- While pasta is cooking, slice tomatoes in half, slice and quarter cucumber, thinly slice red onion, coarsely chop spinach leaves, cut olives in half. Mix all ingredients together in a large bowl. Coat vegetables with about one-half of the salad dressing, plus the oregano and black pepper. Mix well.
- Add the cooled pasta to the bowl and combine with the remaining dressing. Top with feta cheese and divide evenly into 10 servings. Enjoy!
Tip:
This recipe calls for dried pasta made from chickpeas. Customize the recipe to use your favorite pasta if you don't have this type on hand.
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