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Colorful Pasta Salad

Course Lunch
Cuisine Italian
Keyword bell peppers, chickpeas, cucumbers, pasta salad, vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 367kcal

Ingredients

  • 8 ounce rotini pasta, whole wheat, dry
  • 8 jumbo black olives, canned
  • 2 medium tomato, red
  • 1/4 medium onion, red
  • 1/2 medium bell pepper, yellow
  • 1 medium cucumber
  • 2 medium apple
  • 4 ounce colby cheese
  • 15 ounce chickpeas (garbanzo beans), canned
  • 2 leaves basil, fresh
  • 3/4 cup Italian dressing, low fat

Instructions

  • Cook pasta according to package directions.  Drain and allow to cool.
  • In the meantime, chop all veggies: olives, tomato, red onion, yellow pepper, cucumber and apple.  Cut cheese into cubes. Drain and rinse chickpeas. Thinly slice basil leaves.
  • Once pasta has cooled to room temperature, toss all ingredients together. (If not serving immediately, more dressing may be needed upon serving).

Nutrition

Calories: 367kcal | Carbohydrates: 55g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 664mg | Fiber: 7g | Sugar: 12g