Vegetable Protein Pasta Salad

Fresh and Filling for those low carb days!
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Anyone else a fan of pasta?  This pasta salad is easy to make and the ingredients are simple and flexible, you can make this in the fall, winter or summer. It is straightforward and quick to make. This is a great option for lunch or dinner. For this recipe I used protein pasta made from chickpeas and honestly it was so good. My husband who is very picky enjoyed it for his lunch at the office.

Difficulty: Intermediate Prep Time 5 min Cook Time 10 min Total Time 15 mins
Servings: 2



  1. Fill a large saucepan with water, add a pinch of salt and bring to the boil. Add the pasta and cook for about 5 to 10 minutes. Please be sure to check the package instructions and cook accordingly. Drain and refresh under cool running water.

  2. In a medium bowl, place the pasta, cannellini beans or kidney beans, cucumber, olives, red onion, lime juice, oregano, feta cheese salt and pepper; gently combine everything.

Keywords: delicious, homemade, vegetarian, salad
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