By Anonymous Pancetta
Mediterranean Pasta Salad
4 steps
Prep:10minCook:17min
These Mediterranean Pasta Salad Bowls are easy to make and great for healthy, vegan meal prep! These Mediterranean pasta salad prep bowls are made in less than 30 minutes. The recipe required ingredients such as chickpeas, tomatoes, olives, tofu, feta, and a homemade vinaigrette. They can be made ahead and stored for up to 4 days.
Updated at: Fri, 08 Dec 2023 17:22:52 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
27
High
Nutrition per serving
Calories461.7 kcal (23%)
Total Fat17.2 g (25%)
Carbs63.1 g (24%)
Sugars9.7 g (11%)
Protein17.8 g (36%)
Sodium298 mg (15%)
Fiber13.2 g (47%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
18 ounceswhole wheat pasta
I used penne
6 cupchickpeas
cooked
6 cupcherry tomatoes
sliced
6 cupcucumber
diced
24Kalamata olives
thinly sliced
1 ½ cupextra firm tofu
small, diced, vegan feta cheese or regular feta cheese
1 cupred onion
diced
¾ cupfresh mint
diced
18 teaspoonolive oil
12 teaspoonred wine vinegar
3 teaspoondijon mustard
3 teaspoonpure maple syrup
3 clovegarlic
grated
1 ½ teaspoonherbs de Provence
or dried Italian herbs
salt
to taste
pepper
to taste
Instructions
Step 1
Bring a large pot of water to a boil and cook pasta according to package directions. Drain and rinse with cold water.
Step 2
Add tomatoes, cucumber, onion, tofu and mint to a medium sized bowl and mix until combined.
Step 3
Add salad dressing ingredients to a jar and whisk until combined.
Step 4
Assemble bowls: equally divide the pasta, veggie mixture and chickpea into four meal prep containers, or bowls. Divide salad dressing equally into four small dressing containers and store pasta salad and dressing in the refrigerator for up to 4 days.
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