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: 347kcal | Carbohydrates: 49g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 128mg | Potassium: 491mg | Fiber: 4g | Sugar: 5g | Vitamin A: 848IU | Vitamin C: 8mg | Calcium: 119mg | Iron: 2mg
