The humble pasta salad is here to stay! We love a budget-friendly, easy to prepare meal brimming with micronutrients, vibrant colours and diverse textures. We’ve opted for chickpea pasta as a nourishing choice with an extra boost of protein, but the pasta salad base serves as a flexible option for any protein of choice. Have fun experimenting with different flavor combinations (ie. sun dried instead of cherry tomatoes) and generously mix through the zesty dressing. Enjoy meal-prepping a batch of this for lunch, or as a dinner side throughout the week!
Time to cook: 20, Serves: 4
Ingredients
- 250g (8.8oz) chickpea pasta
- 4 baby cucumbers, finely diced
- 20 (60g) green olives, sliced
- 200g (7oz) cherry tomatoes, swap to sundried tomatoes for meal prep
- 1 red capsicum, diced
- 3 radishes, finely sliced
- 2 tbsp finely chopped red onion
- ⅛ bunch parsley, finely chopped
- 180g (6.3oz) feta, crumbled, we used Danish
Dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- 1 tbsp wholegrain mustard
- 2 tbsp lemon juice
- 1 garlic clove, crushed
Method:
Cook the pasta as per the packet instructions.
Whilst the pasta is cooking, prep the remaining salad ingredients. Whisk together the salad dressing and season to taste with sea salt and black pepper.
Combine all of the ingredients in a large mixing bowl. Keep stored in an air-tight container for up to 4 days.
