Mediterranean Pasta Salad
4 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 537 kcal | Sugar | 10 g |
| Carbs | 80 g | Cholesterol | – |
| Protein | 18 g | Sodium | 280 mg |
| Fat | 17 g | Fiber | 12 g |
| Sugar | 10 g | ||
| Cholesterol | – | ||
| Sodium | 280 mg | ||
| Fiber | 12 g |
Prep Time: 15 min Cook Time: 15 min Total Time: 30 min
Ingredients
8 oz rotini or fusilli pasta (225 grams)
1 can chickpeas (15.5 oz / 440 grams)
1 small red onion
1/2 english cucumber
1 red bell pepper
1/2 cup black pitted olives (60 grams)
1/4 cup chopped fresh parsley (15 grams)
3 tbsp extra virgin olive oil (45 ml)
1 tbsp white wine vinegar (15 ml)
1 clove garlic
1 tsp dried oregano (1 gram)
sea salt & black pepper
Instructions
Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat
When it comes to a boil, add in the pasta, cook until just al dente (7 minutes in my case), then drain into a colander
While the pasta is cooling, thinly slice the red onion, cut the english cucumber into small bite-size pieces, cut the red bell pepper into small bite-size pieces, thinly slice the black olives and drain the can of chickpeas into a colander and rinse under water
Once the pasta is cool enough to handle, about 5 to 10 minutes, add it into a large bowl, along with the drained chickpeas, the chopped ingredients and the parsley
To make the dressing, add the olive oil into a small bowl, along with the white wine vinegar, finely grate in the garlic, add in the dried oregano and season with a kiss of sea salt & black pepper, whisk together until well mixed
Pour the dressing over the pasta salad and season everything with sea salt and a generous portion of black pepper, mix together until well mixed
Serve at room temperature or add into the fridge and serve chilled, enjoy!