Description
This healthy veggie pasta salad with zesty garlic-lemon dressing is the best! Chickpeas are added for extra protein, and because they are just so good! This easy vegetable-filled dish will feed a crowd and can be made in advance. Great for meal prep too!
Ingredients
Scale
- 16 oz. bowtie pasta (or your favorite small pasta)
- 1 cucumber, diced
- 1 red bell pepper, cored and diced
- 1 orange bell pepper, cored and diced
- 1 yellow bell pepper, cored and diced
- 4 oz. cherry tomatoes, sliced in half
- 1 can (15 oz.) chickpeas (garbanzo beans), drained and rinsed
- 4 large garlic cloves, minced
- juice of 2 lemons (about 1/4 – 1/3 cup)
- 2 tablespoons dijon mustard
- 1 – 2 tablespoons olive oil
- mineral salt & fresh cracked pepper, to taste
Instructions
- Pasta: Cook the pasta according to package directions.
- Dressing: In a small bowl, whisk together garlic, lemon juice, dijon, oil, salt, and pepper. Set aside.
- Assemble: Once veggies are prepped, using either a large mixing or serving bowl, or pot the pasta was cooked in, combine the pasta, veggies and dressing, toss well to coat.
- Chill: Place in the refrigerator to chill for a few hours or enjoy as is.
- Serve: Spoon into individual bowls and top with a squeeze of lemon and/or a light dusting of Almond Parmesan.
Notes
Store in an airtight container in the fridge for up to 5–6 days. This can be made 1–2 days in advance. Sub the chickpeas with edamame. Make this oil-free by subbing the oil with water, lemon, or apple cider vinegar. Make this gluten-free by using gluten-free pastas.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta, Salad
- Method: boil, mix
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 295 kcal
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: vegetable pasta salad, healthy, vegan, meal prep, chickpea salad, Italian-American