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–+ servings

Rainbow Veggie Pasta Salad

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Carbohydrates 40g
Protein 12g
Fat 14g
Fiber 10g
Calories 314
Servings 6 servings

Ingredients
  

Pasta salad

  • 1 box (8.8oz) chickpea rotini or pasta of choice
  • 1/2 medium red onion
  • 1 medium orange bell pepper
  • 1 medium yellow bell pepper
  • 1 container mini cucumbers (qukes)
  • Optional: fresh basil to garnish

Dressing

  • 1/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp oregano
  • 1 tsp garlic minced
  • salt and pepper to taste

Instructions
 

  • Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions.
  • While you’re waiting for the pasta water to boil and the pasta to cook, prepare the vegetables by giving them a good wash. Cut into bite sized pieces.
  • In a small bowl whisk together the olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.
  • Combine the cooked pasta, vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette. Garnish with fresh basil, if preferred. Serve immediately or refrigerate until ready to eat.

Notes

*The nutrition figures above are based on one serving and should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in foods, and the way ingredients are processed change the effective nutritional information in any given recipe.
Keyword lunch, make ahead, meal prep, salads
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