One of my favorite quick lunches or dinners for a hot summer day. Our bodies crave lighter, fresher foods as the temperatures start to rise. This dish brings the freshness and flavor along with the protein-packed chickpea pasta to keep you full and satisfied. If you have a vegetable garden, this is the perfect chance to toss in any veggies that are ripe! I included tomatoes and basil from my little garden.
Serves 2 – 3
Ingredients
- ½ box banza rotini pasta (or use your fave plant-based pasta!)
- ½ cucumber, chopped
- ½ container of multi-colored cherry tomatoes
- ½ bell pepper of your preferred color, diced (I like to use a few different colors mixed together!)
- ¼ c black olives, sliced in half
- ½ c raw broccoli, chopped into bite sized pieces
- ½ c raw cauliflower, chopped into bite sized pieces
- Your favorite Italian or vinaigrette dressing (Check your food labels! Try to avoid selecting a dressing packed with sugar or sugar-alternatives!)
- Optional: Feta crumbles or your favorite plant-based cheese
Directions
- Cook the pasta according to the package. Drain, rinse in cold water, and set aside.
- Clean and chop the cucumber, tomatoes, pepper(s), black olives, broccoli, and cauliflower.
- Mix the pasta and veggies in a large bowl with your preferred dressing. Optional- add a cheese of your choice and enjoy!
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