One of those, throw everything into a bowl and call it a meal, types of recipe (my personal favorite). This pasta salad is perfect for those of you looking for ways to eat more veggies, but are sick salads!

Equipment//

Measuring cups & spoons

Veggie chopper

Pasta pot

Ingredients//

1 box of red lentil rotini (you can use any pasta you’d prefer)

1/2 a red onion, diced

1 bell pepper, diced

1 large  european cucumber, diced

1/2 cup kalamata olives, pitted

1/2 cup banana peppers

1/2 cup crumbled feta

1 can of chickpeas, drained and rinsed (can also do grilled chicken)

For the dressing//

1/4 cup red wine vinegar 

3 tbsp extra virgin olive oil

2 tbsp olive juice 

2 tbsp lemon juice 

1 tsp oregano 

Salt and pepper 

Instructions//

1. Cook pasta according to package instructions.

2. While pasta cooks, chop your veggies and add them to a large bowl along with olives, banana peppers, and chickpeas.

3. In a separate bowl whisk together dressing ingredients, pour over veggies and mix.

4. When pasta is done cooking, drain and rinse with cold water and let it come down to room temperature. 

5 Add pasta to the veggie mixture along with the feta and toss everything together until well combined. 

*Store leftovers in an airtight container for up to 4 days. I like to divide it amongst 4 tupperware for lunch for the week!

Nutrition Info// 

Servings: 4

Calories: 472

Total Fat: 20.9g

Total Carbohydrate: 58gProtein: 21.7g