Pasta Salad with Chickpeas, Spinach, and Olives
This Pasta Salad with Chickpeas, Spinach, and Olives is lighted and fresh! It has half the pasta, protein-packed chickpeas, and lots of vegetables. Wholesome and tasty!
Servings: 12 servings
Ingredients
- 2 cups uncooked ditalini or other small cut pasta
- 9 oz spinach finely chopped
- 1 cup cherry tomatoes chopped
- 1 1/2 cups red bell pepper chopped (about 2 peppers)
- 1 medium zucchini chopped
- 1-15 oz can garbanzo beans
- ½ cup kalamata olives
- 1 lemon zested
- Salt and pepper to taste
Dressing:
- ¼ cup red wine vinegar
- ½ cup olive oil
- 2 cloves garlic minced
- 1 Tbsp dijon mustard
- Couple dashes of Aminos
- Salt and pepper
Instructions
- Combine all ingredients for the dressing in a small food processor or blender. Pulse until all ingredients are combined.
- Combine all ingredients for pasta salad and drizzle with dressing. Toss completely to combine.
- Enjoy immediately or chill in the refrigerator for up to 3 days.