Spinach Pasta Salad with Chickpeas
Have you ever put leafy greens in your pasta salad? This is a great recipe to try it out and then mix it up with different greens!
Ingredients
- 1/2 c olive oil
- 1/4 c red wine vinegar
- 3 Tbsp lemon juice
- 1 tsp honey
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- ~5 cups fresh baby spinach, roughly chopped
- ~400g pasta, uncooked (I used Fusilli Bucati Corti)
- 1 can (19oz/540ml) chickpeas, drained and rinsed
- 3/4 c feta, crumbled
- 1/2 c red onion, diced
- 1 bell pepper (red, orange or yellow), diced
- 1/4 c fresh basil, chopped.
Dressing:
Salad:
Directions
- I find it works best to make the dressing first and pour some over the spinach while putting together the rest of the ingredients to let the spinach soften and marinate.
- Cook pasta according to package. Drain and add 1 Tbsp olive oil so it doesn’t stick. Let cool.
- Add all other ingredients and the rest of the dressing to the pasta. Stir to combine. Let it sit in the fridge for better flavour. (great leftover as well!)
FaithFull Eating 