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