Very Veggie Protein Pasta Salad

Ingredients:
12 oz protein pasta (I suggest lentil or chickpea)
2 cup broccoli floret, chopped
½ cup red onion, chopped
1 cup green bell pepper, chopped
½ cup sun-dried tomatoes, chopped
1 cup cherry tomatoes, halved
½ cup carrot, shredded
½ cup black olives, sliced 1
5 oz chickpeas,
1 can, drained & rinsed

Dressing: Good Seasonings Italian mix, ¼ cup red wine vinegar, ¼ cup olive oil, and ¼ cup + 3 Tbsp water (this recipe is a childhood favorite!)



Instructions:

1. Cook pasta according to the directions on the box. Add a pinch of salt to boiling water.

2. While pasta is cooking, prepare all the vegetables. Chop broccoli, onion, bell pepper & sun-dried tomatoes.

3. Next halve cherry tomatoes, shred carrots, and slice black olives.

4. Open the chickpeas. Drain & rinse then add to the bowl of veggies.

5. Once pasta is done, rinse it so it cools faster. In a large mixing bowl add pasta and the bowl of veggies & chickpeas. Mix well.

6. Make the salad dressing: First add Italian mix, vinegar, olive oil, and water, then whisk to combine.

7. Pour dressing over pasta salad until evenly coated.

8. Once served, add salt & pepper to taste.

Makes a giant batch. About 6-8 servings.



*The perfect way to get lots of veggies in one meal.

*It's super simple to make and relatively inexpensive.

*If you don't want to use the Good Seasonings Italian mix, then a simple combination of red wine vinegar, oregano, olive oil, salt, and black pepper makes a flavorful dressing as well.

*Store in an airtight container and have a healthy, easily accessible lunch for the entire week!