top of page

Zesty Italian Pasta Salad

Ingredients: 12 oz dried whole grain or gluten free pasta (rotini, macaroni, etc)

15 oz can of chickpeas, rinsed & drained

1 cup broccoli florets, steamed or raw, depending on your preference

½ cup carrot, shredded

½ cup onion, sliced

1 cup spinach, chopped

1 small can of sliced green or black olives, drained (optional)

2 tablespoons olive oil

¼ cup red wine vinegar

1 large clove of garlic or 2 small cloves, minced (or ¼ teaspoon garlic powder)

1 teaspoon dried oregano

1 teaspoon dried basil

salt, to taste

pepper, to taste


Cook your pasta according to the package directions. 

In a large mixing bowl, combine pasta, chickpeas, broccoli, carrots, onion, spinach and olives.

In a small bowl, combine olive oil, red wine vinegar, garlic, oregano, basil, salt, and pepper, and whisk to combine.

Pour dressing over pasta salad and stir until evenly distributed. Refrigerate to let the flavors meld. This pasta salad is delicious and we usually eat it as soon as it’s prepared, but if you refrigerate it for a while it gets even better!

Good to Know:

Have leftover pasta? It freezes great! When you are ready to use it, just let it thaw for about 30 minutes and simply throw it together with the rest of the ingredients! Easy, delicious and DONE!


bottom of page