Mediterranean Pasta Salad

Prep. Time: 10 min
Cook Time: 20 min
Serves: 4

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INGREDIENTS

• 180g (2 cups) Pasta

• 2L filtered Water

• 8 Cherry Tomatoes

• 1/4 Red Onion

• 1/4 Red Capsicum

• 1/4 Cucumber

• 4 Sprigs Fresh Parsley

• 8 Kalamata Olives

• 1 cup Spinach Leaves (tightly packed)

• 1/2 cup (1/2 of 1 x 400g) tinned Organic Chickpeas

DRESSING

• 1/3 cup Olive Oil

• 3 Tbsp Balsamic Vinegar

• 1 tsp Dijon Mustard

• Salt + Pepper

DIRECTIONS

Traditional Only
In a large saucepan bring 2L water to a boil. Add in the pasta and cook until al dente.

Dice the cherry tomatoes, capsicum, cucumber, red onion, parsley and olives. Add these to a large serving bowl along with the spinach leaves and rinsed and drained chickpeas.

Add the dressing ingredients to a bowl and whisk to combine. Pour 1/2 of the dressing into the salad bowl and gently mix to combine. Add more if desired.

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TO SERVE

Serve as a dinner, lunch or a side dish.

Store any left overs in an air tight container in the fridge for up to 2 days.