A variety of fresh and colorful veggies make this a vibrant and nutrient-packed dish easy to make and fun to eat. Serve it up to the fam or bring it as a side to your next picnic potluck.
Servings: 6 servings
Serving Size: 1 1/2 cups (230g)
Prep Time: 10 minutes
Total Time: 15 minutes
Nutrition Facts: 315 calories / 39.5g carbs / 27.5g protein / 8g fat
- 8-ounces (224g) dry rotini pasta
- 12-ounces (340g) cooked chicken breast (diced)
- 1 cup (164g) canned chickpeas (rinsed and drained)
- ½ cup (70g) red onion (finely diced)
- ½ large (180g) English cucumber (diced)
- ½ cup (80g) pitted Kalamata olives (sliced)
- ¾ cup (84g) ‘Athenos’ reduced fat crumbled feta cheese
- 1 cup (149g) grape tomatoes (halved)
- ¼ cup (60g) ‘Bolthouse ‘Italian dressing
- ½ cup chopped fresh basil
- Cook pasta in a large pot of generously salted water according to package instructions. Drain and rinse well with cold water.
- Transfer cooled pasta to a large salad or serving bowl and toss with all remaining ingredients.
- Serve cold or a room temp, garnished with additional herbs, if desired.
- This recipe can be made with any pasta of your choice, but we find that the best options are bite-sized pastas that are sturdy enough to hold their shape after a day or two in the fridge. Penne, fusilli, rotini, radiatore, or farfalle are all good options.
- Pasta salad can be kept in an airtight container in the fridge for up to four days.
- Use any brand of Italian dressing or vinaigrette but know that macros will vary.