Mediterranean Pasta Salad

Ingredients

Pasta Salad

• 12 oz fusilli pasta, cooked (opt for whole wheat or gluten-free, if needed)

• 1 lb chicken breast, cooked and cubed

• 1 pint cherry tomatoes, chopped

• 1/4 red onion, finely diced

• 1 cup pepperoncinis, sliced

• 1 small cucumber, diced

• 1 cup chickpeas

• 1/2 cup parsley, chopped

• 1 cup feta, crumbled

Dressing

• 3 tbsp red wine vinegar

• 1 tbsp lemon juice

• 1 tsp dijon mustard

• 1 clove garlic, grated

• 1 tsp dried oregano

• 1/2 tsp sea salt

• 1/3 cup extra virgin olive oil

Instructions

1. Whisk together dressing ingredients except olive oil. Slowly drizzle in olive oil while whisking to emulsify.

2. To a large bowl add all the pasta salad ingredients. Pour the dressing all over and toss. Serve.

MEAL PREP NOTES:

*1: Toss the salad with half the dressing and store in an airtight container in the fridge. Store the remaining dressing in a jar in the fridge and add just before serving. Pasta salad will stay fresh in the fridge for up to 5 days.

*2: Store all the salad ingredients in separate containers in the fridge. Combine everything about an hour before serving. Individually chopped ingredients will stay fresh in the fridge in airtight containers for up to 4 days.

*3: Toss the salad with half the dressing and store in individual containers. Portion out the remaining dressing into ramekins with tight fitting lids and tuck into the containers with the pasta salad. Pasta salad will stay fresh in the fridge for up to 5 days.

Serves: 6 Time: 20 minutes  Calories: 580 Protein: 37g Carbs: 32g Fat: 23g