Servings:5
With only 10 ingredients you can have a delicious lunch or dinner whipped up in 15 minutes. Customize this recipe by adding your choice of stir-fry vegetables and plant protein.
Pasta Salad
8 ounces of small pasta, cooked according to the back of the package
1 ½ cups of cherry tomatoes, sliced in half
½ cup artichoke hearts
1 medium orange bell pepper, diced
1 can (14.5 ounces) of chickpeas or garbanzo beans, drained and rinsed
¼ cup fresh basil, sliced thinly
½ tsp salt
½ tsp pepper
½ tsp garlic powder
Dressing
½ cup greek dressing, add more if needed
Garnish
1 large avocado, peeled and sliced
¼ cup fresh basil, chopped (optional)
Directions
In a large bowl combine your diced vegetables, chickpeas, pepper, salt, garlic powder, dressing, and noodles. Toss until well combined.
Divide your pasta salad into bowls and garnish with avocado and fresh basil. Taste pasta salad and add additional salt, pepper, or dressing.
