Ingredients
Scale
- 1 lb fusilli pasta
- 19 oz chickpeas
- 1.5 cups cherry tomatoes
- 2 mini cucumbers
- 1 bell pepper
- 1 cup parmesan cheese
- 1 cup mozzarella cheese
- Fresh herbs
- Kalamata olives
- 0.66 cup olive oil
- 0.25 cup red apple vinegar
- 1 tbsp shallot
- 1.5 tbsp honey
- 0.5 tbsp dijon mustard
- 1.5 tsp salt
- 1 tsp oregano
- black pepper
- 0.25 tsp red pepper flakes
Instructions
- Cook the fusilli in salted water until al dente; drain and rinse under cold water.
- While pasta cooks, prepare vegetables: halve cherry tomatoes, dice bell pepper, and slice cucumbers.
- In a mixing bowl, whisk together olive oil, red apple vinegar, shallot, honey, dijon mustard, salt, oregano, black pepper, and red pepper flakes.
- In a large bowl, combine cooked pasta with chickpeas, tomatoes, cucumbers, bell pepper, kalamata olives, fresh herbs, parmesan, and mozzarella.
- Pour dressing over the salad and toss gently to coat evenly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 30mg