Easy Pasta Salad

If you’re looking for a quick and refreshing lunch, this recipe is for you!

You’ll need:

• About 4.5 cups rotini pasta (uncooked)
• 2 cucumbers
• 2 bell peppers
• ½ red onion
• 1-can chickpeas (drained and rinsed)
• 4 large carrots
• 6 oz feta cheese (crumbled)

Dressing:

• 2 small lemons (juiced)
• ¼ cup red wine vinegar
• 1/3 cup olive oil
• 1 clove garlic (peeled and finely chopped)
• ½ tsp salt
• ¼ tsp garlic powder
• ¼ tsp ground oregano
• ¼ tsp cayenne pepper
• ½ tsp onion powder
• Black pepper to taste

Preparation:

1. Cook rotini al dente according to box instructions.
2. Drain and rinse pasta under cool water. Then place in large bowl.
3. Peel and chop cucumbers and carrots into small slices.
4. Drain and rinse chickpeas well.
5. Dice half of a red onion and bell peppers.
6. In large bowl with pasta, add cucumbers, carrots, chickpeas, red onion, bell peppers, and cheese. Stir until well combined.
7. In separate bowl or blender, add all ingredients for dressing, whisk or blend until well combined.
8. Pour dressing over pasta and toss until evenly coated. 
9. Store in the refrigerator and enjoy up to 5 days. 

Serving Size – 1/6 of pasta salad 

Exchanges: 2.5 Starch, 2 Vegetable, 1.5 Protein, 2.5 Fat