Another week of hot and humid weather meant another week of cold lunches. Fortunately, I really love cold food during the summer. Veggies and hummus. Fresh fruit. Sandwiches. Salads. Yum!
Last week I couldn't get enough of Zucchini & Chickpea Pasta Salad. For an extra serving of veggies, I recommend serving on top of mixed greens. Such a great summer lunch or dinner!
Zucchini & Chickpea Pasta Salad
3 cups rotini pasta, uncooked
2 medium zucchini, diced
1 tsp olive oil
1 can chickpeas, rinsed and drained
1 cup grape tomatoes, sliced
1/4 cup sliced black olives
1/4 cup vinaigrette dressing
Mixed greens for serving
Pine nuts for serving
In a large pot, bring water to a boil. Add rotini pasta, cook until al dente, then drain off water.
Heat olive oil in a medium skillet. Add zucchini and saute until crisp tender. Remove from heat and set aside.
In a large bowl, combine chickpeas, grape tomatoes and black olives. Add cooked pasta and zucchini. Toss with vinaigrette dressing. Refrigerate until cold.
When ready to eat, serve on top of mixed greens. Sprinkle each serving with pine nuts.
To view other Meatless Monday recipes, view the link up at Confessions of a Mother Runner or Fuel Your Future With Tina Muir!
Tell me: What are your favorite pasta salad mix-ins?