We love a good pasta salad recipe. Enjoy this balanced, one-bowl meal with protein from chickpea pasta and chicken!
1 bowl
15 minutes
Dinner
Diverticulosis
IBD
Gluten Free
Ingredients
1 serving
Olive oil
2 teaspoon
Lemon juice
1 tablespoon
Red wine vinegar
1 teaspoon
Honey
1/2 teaspoon
Chickpea pasta, cooked
1/2 cup
Chicken breast, cooked + cut into cubes
4 ounce
Baby kale
1/2 cup
Red onion, diced
2 tablespoon
Sundried tomato
1 tablespoon
Parsley, chopped
1 tablespoon
Feta cheese
1 ounce
Kalamata olives, pitted and halved
5 olive
Salt
3/4 teaspoon
Black pepper
1/2 teaspoon
Directions
1
Recipe note: chicken and pasta should both be completely cooled before preparing pasta salad!
2
In a large salad bowl, whisk together olive oil, lemon juice, red wine vinegar, honey, and salt and pepper.
3
Add all of the remaining ingredients to the bowl and stir together. Can be eaten immediately, or refrigerated overnight, which will allow the flavors to marinate.