I love a big bowl of Greek salad in the summer and adding some whole grain pasta and chickpeas bulks it up and transforms it into a filling meal. The fresh vegetables offer impressive ranges of antioxidants, minerals and vitamins while the pasta and chickpeas greatly increase the fiber and protein of the dish. Fresh food like this is what gives the Mediterranean Diet the fame it has in the nutritional world. Such fresh, vibrant, nutrient dense ingredients, with so little modification, are integral to keeping a strong cardiovascular system and maintaining a healthy body weight.
Greek Pasta Salad
Prep time
Cook time
Total time
Serves: 6
INGREDIENTS:
- 1 454 g bag whole grain pasta (I used brown rice shells)
- 1 cucumber, peeled and chopped
- 3 cups cherry tomatoes, halved
- 3 bell peppers, chopped
- 1 540 ml can chickpeas, drained and rinsed
- 1 cup feta cheese
- 1 cup kalamata olives, sliced
- ½ cup Greek dressing
- ¼ red onion, thinly sliced
DIRECTIONS:
- Set up a large pot ⅔ full of water on the stove over high heat and bring to a boil. Cook pasta according to package directions, drain and rinse with cold water until cooled down. Meanwhile combine all the other ingredients in a large bowl then when the pasta is ready toss it all until evenly combined. Store leftovers in the fridge in an airtight container for up to a few days.
