Healthy Chickpea Pesto Protein Pasta Salad
Servings 6 - 8 servings
This healthy chickpea pesto pasta salad is made with whole grain pasta and no mayo for a delicious protein and fibre packed vegetarian side dish or summer main. Made with just 5 ingredients, this pasta salad recipe is quick and easy to make and can be made ahead of time. {Vegetarian & can be made gluten-free}
Ingredients
- 1/2 lb dry whole-grain bowtie pasta (can sub in gluten-free pasta if desired)
- 1 1/2 cups halved cherry or grape tomatoes
- 1 cup low sodium chickpeas, canned or cooked from scratch
- 3/4 cup crumbled feta cheese
- 1/2 cup pesto, homemade or storebought
Optional Add-Ins:
- Salt & pepper, to taste
- Fresh basil leaves
Instructions
- Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions, until it reaches an al dente consistency. Drain the water.
- Add the cooked pasta, halved tomatoes, chickpeas, feta cheese and pesto to a large bowl and toss gently to combine. Season with salt and pepper to taste and garnish with fresh basil leaves, if desired.
- Serve immediately or place in the fridge for later use.
Notes
- Can use store-bought pesto, or better yet, try out this homemade pesto!
- Cook pasta to al dente consistency to prevent the pasta from being too mushy
- Use tri-coloured cherry or grape tomatoes to add a beautiful pop of colour to the salad
- Use no salt-added canned chickpeas and give them a good rinse to reduce sodium content or cook your own!
- If possible, allow the pasta salad to sit for at least 30 minutes. It helps all of those flavours come together!
- Can be stored in the fridge up to three days.
Nutrition
Calories: 286kcalCarbohydrates: 40gProtein: 14gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gCholesterol: 5mgSodium: 374mgPotassium: 249mgFiber: 3gSugar: 4gVitamin A: 734IUVitamin C: 5mgCalcium: 66mgIron: 2mg
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