Chickpea and Red Lentil Pasta Salad

10 Servings

Ingredients

Pasta Salad

4 oz chickpea rotini pasta (I used Banza brand)
4 oz red lentil rotini pasta (I used Barilla brand)
2 cups diced English cucumber
2 cups halved grape tomatoes
1⁄2 cup thin red onion slices a small red onion
2 oz crumbled feta cheese
handful fresh basil, torn or shredded

Lemon Garlic Vinaigrette

2 large lemons, juiced
3 Tbsp white wine vinegar
1⁄4 cup extra virgin olive oil
3 large garlic cloves, minced
2 tsp dried oregano
2 tsp dried basil
1⁄4 tsp black pepper
1 tsp salt
2 tsp sugar

Directions

1. Cook the 2 types of pasta in separate pots according to the package directions. Drain and set aside.
2. Combine all ingredients for the Lemon Garlic Vinaigrette in a small bowl and whisk until well blended.
3. Combine cucumbers, grape tomatoes, red onions, warm pasta, feta cheese and fresh basil in a large bowl. Pour vinaigrette over the salad and mix with a large spoon.

Tips:
–This salad will taste better the next day because the vegetables and pasta will have time to marinate in the vinaigrette so the salad will have more flavor.
–This salad can be stored in the refrigerator for up to 3 days.
–Add grilled chicken breast or tofu to increase the protein.

Nutrition: 1/10 of recipe (about 1/2 cup) / Calories 157 / Total Fat 7.7 g / Saturated Fat 1.6 g / Cholesterol 5 mg / Sodium 292 mg / Carbohydrates 18.5 g / Fiber 3.2 g / Sugar 3.1 g / Added Sugar 0.8 g / Protein 6.3 g

Recipe adapted from: https://marisamoore.com/chickpea-pasta-salad/