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–+ servings

Low Cal Pasta Salad

This pasta salad is what happens when a veggie party crashes into your favorite carb—except it's actually good for you. Made with chickpea pasta, crunchy veggies, and a zippy dressing, it's the side dish your summer cookout didn’t know it needed.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Side Dish
Servings 8

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 4 cups dry chickpea rotini pasta 12 ounces
  • 1 orange bell pepper diced (about 1 cup)
  • 1/3 cup diced red onion
  • 3 cups diced English cucumber about 1 large cucumber
  • 1 cup cherry tomatoes sliced in half
  • 1/4 cup sliced black olives
  • 2 tablespoons crumbled dairy-free cheese or feta optional
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley

Instructions

  • Boil Pasta: Bring a large pot of water to a boil. Add the chickpea pasta and cook according to the package directions, usually about 8 to 10 minutes. Drain and rinse under cold water. Let it cool for a few minutes.
    4 cups dry chickpea rotini pasta
  • Chop Veggies: While the pasta is cooking, dice the bell pepper, onion, and cucumber. Slice the cherry tomatoes and olives. Get everything ready for the big toss.
    1 orange bell pepper, 1/3 cup diced red onion, 3 cups diced English cucumber, 1 cup cherry tomatoes, 1/4 cup sliced black olives
  • Mix Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, and parsley until smooth and blended.
    2 tablespoons extra virgin olive oil, 3 tablespoons red wine vinegar, 2 tablespoons lemon juice, 1 teaspoon dried oregano, 1 teaspoon dried parsley
  • Combine Everything: In a large bowl, add the cooled pasta and chopped veggies. Pour the dressing over the top and mix well so everything gets coated evenly.
  • Chill and Serve: Place the salad in the fridge for 20 to 30 minutes before serving to let the flavors come together. Or eat it right away if you just can’t wait. Leftovers can be stored in the fridge for up to 5 days.