Description
A refreshing and nutritious Herby Spring Pasta Salad packed with protein, perfect for a light meal or side dish.
Ingredients
Scale
- 8 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, diced
- 1 cup fresh spinach, chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1 cup cooked chicken breast, diced (or chickpeas for a vegetarian option)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, spinach, red onion, feta cheese, and cooked chicken (or chickpeas).
- In a separate small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine all ingredients evenly.
- Fold in the fresh parsley and basil, mixing until well distributed.
- Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For added crunch, toss in some toasted pine nuts or sunflower seeds.
- Substitute the feta cheese with mozzarella balls for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg