2 Servings / 10 minutes

Ingredients

113 grams Chickpea Pasta

¼ cup Green Olives (pitted, quartered)

¼ cup Shallot (chopped)

1 cup Cherry Tomatoes (halved)

1 Green Bell Pepper (medium, diced)

57 grams Mozzarella Ball (pearls)

2 tbsps Italian Dressing

2 cups Baby Spinach

¼ cup Basil Leaves

Directions

1. Cook the pasta al dente according to the package directions. Drain and rinse under cold water.
2. In a bowl, add the olives, shallot, tomatoes, peppers, mozzarella balls, and dressing. Mix to combine. Add the spinach and the basil and toss to combine.
3. Refrigerate until ready to serve. Enjoy!

Notes

• Leftovers: Refrigerate in an airtight container for up to three days.
• Serving Size: One serving is approximately two cups.
• Make it Vegan: Use dairy-free cheese.
• More Flavor: Add a cooked protein of your choice.

 Nutrition

Amount per serving

Calories – 348

Fat – 12g

Carbs – 45g

Fiber – 12g

Sugar – 11g

Protein – 23g

Cholesterol – 23mg

Sodium – 516mg

Vitamin A – 4192IU

Vitamin C – 69mg

Calcium – 262mg

Iron – 8mg