Summer Pasta Salad

Looking for a health meal or snack during the hot hot months? Look no further, this really simple pasta salad will help cool you down! 1 Serving = ~1.5 Cup Salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Drain the can of chickpeas and rinse them in a bowl really well. Pat them dry completely and season with oil, salt, pepper, parsley.

Step 2

Toss chickpeas in the air fryer for 15 minutes at 400. (Preheat unnecessary!) Set to cool down in fridge for 30m.

Step 3

Cut the ends off your green beans and dice. Discard the ends and set the diced bits aside in a large mixing bowl. Note: About 2/3 pound of green beans will yield 2 cups diced!

Step 4

Dice your red bell pepper. A good size red bell pepper will yield about 2 cups diced, no biggie if a little less or more. Combine with the green beans in the same bowl, toss together.

Step 5

If using fresh rotini, be sure to rinse under cold water when it's finished to prepare for the salad. If using leftovers, receive 4 cups. Add pasta to the large mixing bowl with the veggies and toss well.

Step 6

Combine the Italian dressing and ranch together in a separate bowl, mix well.

Step 7

Add the dressing and chickpeas into the mixing bowl with the pasta and veggies. Mix everything together thoroughly before serving! Alternatively, chill up to 30m before serving for the best flavor.