This protein-rich pasta salad makes a satisfying meal, or the perfect side dish to your summer meal! Chickpea pasta is vegan, gluten-free and packed with protein. There's no difference in the taste but nutritionally this recipe hits every mark for a heart-healthy, DASH-friendly meal.
Ingredients: (Makes 4 – 8 servings)
2 cups Cavatappi chickpea pasta (Banza is my favorite)
1 English cucumber, diced
20 cherry tomatoes, halved
Red onion, 2 slices – diced
12 Kalamata olives, halved
½ cup crumbled Feta cheese
½ cup Organic extra virgin olive oil (+1 tsp for pasta)
3 Tablespoons white wine vinegar
1 Tablespoon honey
2 garlic cloves, minced
¼ cup fresh basil, chopped
1 tsp dried oregano
¼ tsp salt
¼ tsp ground black pepper
Preparing this recipe:
Dressing: In a jar, zest and juice the lemon. Add ½ cup of olive oil, 3 Tablespoons of white wine vinegar, minced garlic, oregano, basil, salt, pepper and honey. Cover and shake vigorously and refrigerate to chill.
In a pot with a pinch of salt, cook chickpea pasta according to the directions on the package.
Strain and rinse pasta with cool water, straining completely. In a bowl toss cooled pasta with 1 teaspoon of olive oil and set aside.
Chop cucumber, tomatoes, red onion, olives and feta cheese. Add to cooled pasta and stir to combine. Toss with dressing.
Refrigerate to chill or serve immediately. Enjoy!
This recipe makes 4 entrée portions of pasta salad, or 8 side portions to add to your favorite lean protein from the grill.
Nutritional facts (Recipe yields 8 side portions):
Each serving (1 cup prepared salad): Cal: 288, Fat 20g, Sat Fat 3g, Cholesterol 5mg, Sodium 267mg, Carbs 25g, Sugars 6g, Fiber 5g, Protein 9g
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