Mediterranean Chickpea Pasta Salad

Source

Prep Time	Cook Time	Total Time	Servings
15 minutes	10 minutes	25 minutes	6

Nutrition (per serving, approximate)

• ~350 calories
  
• ~35 g protein
  
• ~23 g carbohydrates
  
• ~9 g fiber
  
• ~14 g fat

Ingredients

Salad

• 8 oz Barilla Protein+ penne (or other high-protein or whole grain pasta)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ¼ cup red onion, finely diced
• 1 can chickpeas, drained and rinsed
• 1 can black olives, sliced
• 6 oz crumbled feta

Dressing

• 1/3 cup extra virgin olive oil
• 3 tbsp red wine vinegar (or lemon juice)
• 1 clove garlic, minced
• 1 tsp dijon mustard
• 1 tsp dried oregano
• 1 tsp kosher salt
• Fresh cracked black pepper, to taste

Instructions

1. Cook the pasta according to package directions. Drain and let cool.
2. In a large mixing bowl, combine pasta, cherry tomatoes, cucumber, red onion, chickpeas, black olives, and feta.
3. In a small jar or bowl, whisk together olive oil, vinegar (or lemon), garlic, dijon, oregano, salt, and pepper.
4. Pour the dressing over the salad and toss thoroughly to combine.
5. Serve immediately, or refrigerate for 30 minutes to chill.

Notes

• Make it vegan: Use a plant-based feta or omit the cheese.
• Add-ins that work: olives, chopped spinach, roasted red peppers, sun-dried tomatoes.
• Holds well in the fridge for up to 5 days — ideal meal prep.
• Double the dressing if you prefer it saucier.