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Mediterranean Veggie Pasta Salad in white bowl
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4 from 2 votes
Course: Main Course, Side Dish
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free, Vegetarian
Servings: 12
Carbohydrates: 16g

Ingredients

  • 1 box Sprouts brand Chickpea Fusilli cooked
  • 1/2 cup baby tomatoes sliced
  • 1 bell pepper chopped
  • 1/2 cup pitted kalamata olives
  • 1/2 red onion sliced into strips
  • 1 zucchini chopped
  • 1 cup shredded carrots
  • 1/2 cup Italian style salad dressing (I use this one)
  • 4 oz. crumbled feta cheese
  • 1/2 cup shaved parmesan

Instructions

  • Combine all of the ingredients except the cheeses in a large bowl and gently mix to combine and coat all of the ingredients with the dressing.
  • Let the Mediterranean Veggie Pasta Salad sit for at least 1-2 hours in the refrigerator to marinate.
  • Mix in the cheeses just before serving.
  • Garnish with fresh parsley and enjoy!

Notes

The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.

Nutrition

Calories: 180kcal | Carbohydrates: 16g | Protein: 7.5g | Fat: 9g | Saturated Fat: 3g | Fiber: 3.5g | Sugar: 2g
Tried this recipe?Mention @milknhoneynutrition or tag #milknhoneynutrition!