INGREDIENTS
Pasta Salad
16 oz. pasta (rotini, penne, bow ties, elbow)
1 can chickpeas
1 can sliced black olives
1 bell pepper
1 small red onion
8 oz. grape or cherry tomatoes
1/2 large cucumber
1/4 – 1/2 cup fresh parsley, chopped
Vinaigrette
3 – 4 tablespoons extra virgin olive oil
1/4 cup apple cider vinegar (rice vinegar is great too)
1 teaspoon dried oregano (Italian seasoning or Herbs de Provence is
ok too)
1/2 teaspoon garlic powder
generous pinch red pepper flakes
generous pinch mineral salt and fresh cracked pepper
juice of 1 Tangerine, optional
See Instructional Video
DIRECTION
Cook the pasta according to package directions for al dente. Drain and
rinse the pasta under cool running water.
Mix the dressing and prep the veggies and chickpeas while the pasta is
cooking.
To assemble the pasta salad, add the pasta, colorful veggies to a large
serving bowl (or the pot the pasta was cooked in), pour the dressing
overtop and mix well to coat.
Serve this pasta salad at room temperature or chilled. For added flavor,
add a sprinkle of Almond Parmesan before serving!
THE BENEFITS
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