For this recipe I used a plant-based pasta (Banza) that is made with only chickpeas. This product is filled with over 14 grams of plant protein per serving and has about 10% less carbs than regular pasta. While it can be a pricey alternative, this pasta tastes exactly like the real thing, while offering major health benefits.

Ingredients

1 box pasta, cooked (according to package instructions) and cooled

1/2 cup cucumber, diced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, minced

1/4 cup kalamata olives, halved

1/4 cup feta cheese, crumbled

Dressing- whisk together

1/3 cup olive oil

2 Tablespoons apple cider vinegar

1 teaspoon dijon mustard

1 teaspoon dried oregano

salt + pepper to taste

Directions

1. Toss the pasta, veggies, olives and cheese in a large bowl.
2. In a separate bowl, whisk together the dressing ingredients until fully incorporated.
3. Pour dressing over pasta mixture and toss to coat evenly.
4. Refrigerate for 30 minutes before serving.