Description
A nutritious, vibrant pasta salad packed with chickpeas, edamame, crisp veggies, and zesty homemade dressing—perfect for meal prep, crowd-pleasing side dishes, or a healthy main.
Ingredients
- 12 oz short pasta (penne, rotini, or farfalle)
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup shelled edamame, thawed or steamed
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- ¼ red onion, thinly sliced
- 2 cups baby spinach, roughly chopped
- ½ cup crumbled feta cheese
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
Instructions
- Cook pasta in salted boiling water until al dente. Drain, rinse under cold water, and set aside.
- In a large bowl, combine cooled pasta, chickpeas, edamame, tomatoes, bell pepper, onion, and spinach.
- In a small bowl or jar, whisk olive oil, lemon juice, Dijon, salt, and pepper until emulsified.
- Pour dressing over salad and toss gently to coat all ingredients.
- Sprinkle feta cheese on top and fold lightly before serving. Taste and adjust seasoning if needed.
Notes
- Add fresh herbs (parsley or basil) or toasted nuts/seeds for extra flavor and texture.
- Swap chickpeas/edamame for cooked chicken, tuna, or hard-boiled eggs for extra protein.
- Use lentil or chickpea pasta for a gluten-free, higher-protein option.
- Prepare up to a day ahead; the flavors improve as it chills.
