Italian Pasta Salad 

This vibrant Italian Pasta Salad is a delightful blend of fusilli pasta, chickpeas, fresh vegetables, and a zesty homemade dressing. It's a perfect dish for summer gatherings, picnics, or meal prepping for the week ahead. The combination of textures and flavors makes it a satisfying vegetarian option that even meat-lovers will enjoy.

Full Recipe:

Ingredients 

• 12 oz (340g) fusilli pasta

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 cup cherry tomatoes, halved

• 1 cup mini sweet bell peppers, diced

• ½ cup red onion, finely diced

• ½ cup pepperoncini peppers, sliced

• 2 cups fresh spinach, chopped

• ½ cup Kalamata olives, pitted and sliced

• ½ cup extra virgin olive oil (for dressing)

• ¼ cup red wine vinegar

• 1 tablespoon Dijon mustard

• 1 teaspoon dried oregano

• 1 teaspoon garlic powder

• Salt and freshly ground black pepper, to taste

 Directions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

2. Prepare the Vegetables: While the pasta is cooling, chop the cherry tomatoes, mini bell peppers, red onion, spinach, and slice the pepperoncini peppers and Kalamata olives.

3. Make the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and black pepper until well combined.

4. Assemble the Salad: In a large mixing bowl, combine the cooled pasta, chickpeas, chopped vegetables, and olives. Pour the dressing over the salad and toss gently to coat all ingredients evenly.

5. Chill and Serve: Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve chilled and enjoy!

Nutritional Information (Per Serving)

• Calories: Approximately 270 kcal

• Protein: 9g

• Carbohydrates: 32g

• Fat: 11g

• Saturated Fat: 2g

• Cholesterol: 7mg

• Sodium: 341mg

• Potassium: 251mg

• Fiber: 3g

• Sugar: 3g

• Vitamin A: 441 IU

• Vitamin C: 14mg

• Calcium: 111mg

• Iron: 1mg