Ingredients:
- 3 cups dry pasta (I used Smart Choice brand, but any pasta with high fiber/protein would work)
- 1/2 cup garbanzo beans (or white beans)
- 1/2 cup feta cheese (or shredded parmesan would be good!)
- 1/2 cup olives, (I buys pre-sliced)
- 1 cup celery, diced
- 1 cup red pepper, diced
- 1 cup cherry tomatoes, chopped in half
- 1/2 cup red onion, diced
- 1/2 cup green peas, (I used frozen peas, and defrosted them in the microwave for 30 seconds)
- Dressing:
- 1 package dry Italian dressing mix (I used Good Seasons brand)
- 1/4 cup white vinegar
- 1/4 cup water
- 1/2 tsp lemon juice
- Salt and pepper to taste
Instructions:
- Start by cooking the pasta according to package directions, (3 cups dry pasta cooks in about 10-15 minutes).
- Meanwhile, chop celery, red pepper, and red onion into fine dice. Chop cherry tomatoes in half. (The chopping doesnt have to be precise, just to your liking!)
- Make dressing by placing all of the ingredients in a sealed water bottle, or Tupperware container, and shake until everything is well combined.
- Once pasta is done cooking, place in a strainer, and rinse with cool water. Add pasta to a large serving bowl. Add chopped vegetables, beans, peas, olives, and cheese. Lightly toss to combine everything.
- Pour dressing over pasta salad, and toss until everything is coated with dressing. Serve immediately, (or place in the fridge overnight and serve the next day for the best results!)
- Recipe and photo credit belongs to dashingdish.com. http://www.dashingdish.com/2011/06/loaded-pasta-salad/
- Serving Size: Makes 9 servings
