Ingredients
Scale
- 1 pound cooked pasta (al dente)
- 1 pint cherry tomatoes (halved)
- 2 cups fresh baby spinach (roughly chopped)
- 1/2 cup diced red onion
- 1 cup fresh mozzarella balls
- 1/2 cup sliced olives
- 1 can chickpeas (15 ounces, rinsed and drained)
- 7 ounces basil pesto
- 3 tablespoons olive oil
- 1 tablespoon red apple vinegar
Instructions
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, spinach, onion, mozzarella, olives, and chickpeas. Toss gently to mix.
- In a small bowl, whisk together the pesto, olive oil, and vinegar until well blended.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Refrigerate for about 30 minutes to allow flavors to meld.
- Serve chilled and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 25mg