Ingredients:
- Salad
- 3 cups high protein pasta (like a lentil or chickpea pasta) uncooked
- 1 cup zucchini, diced
- 1 cup red bell pepper, diced
- 1 cup black olives, halved
- 1 cup chickpeas, drained and rinsed
- ¾ cup sun dried tomatoes, julienne
- ¾ cup feta, crumbled
- Dressing
- ¼ cup sun dried tomato oil
- ¼ cup white balsamic vinegar
- ½ tbsp sugar
Directions:
- Cook pasta according to directions on the package. When it’s done, drain and rinse under cold water. Add to a large bowl, and toss with a little bit (maybe 1/2 tbsp) olive oil to prevent it from sticking.
- Prepare all your other salad ingredients, all to the pasta.
- Add the sun-dried tomato oil, white balsamic vinegar and sugar to a mason jar. Shake to combine
- Add 3/4 of the dressing to the salad. Toss to combine. Add the remaining dressing right before eating.
- Leftovers will last 2-3 days in the fridge.
Notes
Recipe from Harvest Table Nutrition
