A healthy pasta recipe for your next summer BBQ, courtesy of Anytime Fitness in Lander

This recipe makes packing a healthy lunch super easy. All you have to do is fill a container with some pasta salad, and bam, lunch is done! Why so easy? Well, this pasta salad is a well-balanced meal all in one bowl—no need for anything extra. You’ve got healthy, whole grain carbs, lots of nutrients from an array of tasty veggies, and a dose of healthy fat from olives and olive oil. And let’s not forget the secret ingredient that makes it even more satisfying—lean, plant-based protein from hearty chickpeas. All this, and not a drop of mayo in sight. Not too shabby, eh?
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This salad is nice and tasty soon after you make it, but the flavors get even better if the salad can sit in the fridge overnight. So try making a batch in the evening, and it’ll be ready to divvy out all week for quick lunches.
Makes: 6 servings
  • 12 ounces whole wheat rotini (or other medium-sized pasta), cooked and drained
  • 1 small red onion, diced
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1/2 cucumber, diced
  • 1/2 cup halved black olives, green olives, or a combo of both
  • 1/2 cup fresh minced parsley
  • 2 tablespoons fresh minced dill
  • Zest and juice of one lemon
  • 1 cup crumbled feta cheese
  • 1 can chickpeas, drained and rinsed
  • 2/3 cup Greek salad dressing
  • Salt and pepper, to taste
  1. Combine all the ingredients, except the salt and pepper, in a large mixing bowl. Mix until evenly distributed. Taste, and add salt, and pepper if necessary.
  2. Eat immediately, or let flavors meld in the fridge overnight for the best flavor.
  • The salad may seem wet after you’ve mixed it, but the pasta and chickpeas will quickly absorb the dressing as it rests.
  • Check the ingredients on the store-bought Greek salad dressing to make sure nothing “yucky” is in it. Or, make your own by whisking together 1/3 cup extra virgin olive oil, 1/3 cup red wine vinegar, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 2 tablespoons lemon juice, plus salt and pepper to taste.
Nutrition Per Serving: 538 calories, 21.5g fat, 70.3g carbs, 18.4g protein.
Find 8 more healthy summer recipes here.
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