Description
Fresh, healthy, and under $20! This easy pasta salad is loaded with veggies, chickpeas, and mozzarella—perfect for meal prep or summer gatherings.
Ingredients
Scale
- 12 oz rotini pasta
- 1 15.5-oz can chickpeas, rinsed
- 2 cups cucumber, sliced into half-moons
- 1 pint grape tomatoes, halved
- 2 cups red cabbage, thinly sliced
- 1 cup red onion, chopped
- 1 cup manzanilla olives
- 1 cup fresh mozzarella, cut into bite-sized chunks
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Juice of half a lemon
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Bring a large pot of salted water to boil. Cook the pasta according to the package instructions or until just past al dente, about 8-10 minutes. Drain, toss lightly with some olive oil, and let cool to room temperature.
- In a large bowl, add the chickpeas, cucumber, tomatoes, red cabbage, red onion, manzanilla olives, and the mozzarella. Then transfer the pasta to the same bowl.
- Add the olive oil, balsamic vinegar, and lemon juice. Toss to coat and season to taste with salt and pepper. Serve and enjoy!
- Prep Time: 15
- Cook Time: 10
