Greek Pasta Salad

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.

 

 

 

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