Greek Pasta Salad
Tender penne pasta with spinach, parmesan, veggies, all tossed in a light and super flavorful greek dressing! It's such a crowd pleaser, everyone will beg you for the recipe!
Servings:8 servings
Ingredients
- 1 pound penne pasta, cooked according to package instructions
- 1 can chickpeas, drained and rinsed (garbanzo beans)
- 1 large cucumber, chopped
- ½ cup sun dried tomatoes, roughly chopped (dried, not packed in oil)
- ½ red onion, diced
- 2 cups baby spinach leaves
- ½ cup shaved parmesan
- ⅓ cup olive oil*
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 2 tablespoons freshly squeezed lemon juice , (about 1 lemon)
- salt and pepper to taste
Instructions
- In a large bowl, combine cooked penne pasta, cucumbers, chickpeas, red onion, spinach, and parmesan. Mix well to combine.
- In a small bowl whisk together olive oil, garlic powder, Italian seasoning, lemon juice, and salt and pepper to taste. Pour dressing over pasta and toss to coat well.* Cover and store up to 24 hours in the fridge.**
Notes
*may sub 1/3-1/3 cup of your favorite store-bought Greek dressing for the dressing in the recipe.
**for best results, allow to marinate in the fridge for at least 4 hours before serving.
**for best results, allow to marinate in the fridge for at least 4 hours before serving.
Nutrition
Calories: 347 kcal, Carbohydrates: 49 g, Protein: 11 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 4 mg, Sodium: 128 mg, Potassium: 491 mg, Fiber: 4 g, Sugar: 5 g, Vitamin A: 848 IU, Vitamin C: 8 mg, Calcium: 119 mg, Iron: 2 mg