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Winter Pasta Salad
Course Lunch
Cuisine American
Keyword bell peppers, broccoli, dairy free, pasta, pasta salad, vegetarian, winter
Prep Time 20 minutes minutes
Cook Time 15 minutes minutes
Servings 4 servings
Calories 521kcal
Cook pasta according to package instructions, allow to cool.
Cut broccoli and pepper into bite sized pieces. Dice carrot and tomato. Slice olives. Set all veggies aside.
Whisk together olive oil, parsley, 1T (or more depending on personal taste) fresh lemon juice, salt and pepper.
Mix all ingredients together (including the can of drained chickpeas) in a large bowl. Serve immediately or chill for later.
Calories: 521kcal | Carbohydrates: 73g | Protein: 19g | Fat: 19g | Saturated Fat: 2g | Sodium: 731mg | Fiber: 13g | Sugar: 6g