High Protein Pasta Salad

Prep time: 10 mins Cook time: 5-6 mins Total time: 15-16 mins

Servings: 4 servings

Ingredients:

• 8 oz. Chickpea Rotini pasta Banza (1 box)

• ½ red bell pepper, chopped

• ½ cucumber, chopped

• 1 ⅕ cups broccoli florets, finely chopped

• 1 cup cherry tomatoes, cut in half

• ¼ cup red onion, chopped

• ¼ cup fresh parsley, chopped

• ¼ cup fresh basil, chopped

• ¼ cup feta cheese, crumbled

• Salt and pepper to taste

Dressing:

• ¼ cup extra virgin olive oil

• 4 tablespoon red wine vinegar

• 1 tablespoon dijon mustard

• 1 tablespoon minced garlic

• Salt and black pepper to taste

Instructions:

1. Cook the noodles according to the package instructions. For chickpea pasta, cook the lesser time frame given on the box. Overcooked chickpea pasta crumbles easily and can get mushy.

2. Combine the olive oil, red wine vinegar, Dijon mustard, garlic, salt and pepper in a container and whisk together well to combine. Set aside.

3. Once the noodles are cooked, drain and rinse with cold water and add to a large mixing bowl.

4. Add the chopped vegetables, herbs, cheese, and dressing. Mix to combine everything thoroughly.

5. Store in the refrigerator for at least 30 minutes before serving to let the flavors develop. Season with salt and pepper to taste. Enjoy!

Recipe by Lais Dennis