Description
This 4-Ingredient Pasta Salad is a quick, nutritious, and versatile dish perfect for a healthy lunch or side. Combining rotini pasta, fresh baby arugula, protein-packed chickpeas, and a flavorful Greek vinaigrette, this salad is easy to prepare and customizable with your choice of cooked protein. It’s ideal for meal prep, keeping well in the fridge and offering fresh, vibrant flavors with minimal effort.
Ingredients
Pasta and Vegetables
- 1 (375 g) package rotini pasta, cooked and rinsed in cold water
- 1 bag baby arugula (about 3 large handfuls)
- 1 (18 oz) can chickpeas, drained and rinsed
Dressing
- 3/4 cup Greek vinaigrette (e.g., Renee's Mediterranean Greek Vinaigrette)
Protein (Optional)
- 4-6 oz cooked protein (e.g., grilled chicken, tofu, or shrimp)
Instructions
- Combine ingredients: In a large mixing bowl, add the cooked and cooled rotini pasta, baby arugula, drained and rinsed chickpeas, and Greek vinaigrette dressing.
- Toss salad: Gently toss all the ingredients together until well combined and evenly coated with the vinaigrette. To keep the arugula fresher for longer, you can omit it during storage and add it right before serving.
- Store portions: Divide the pasta salad into individual meal prep containers for easy grab-and-go lunches. When ready to eat, add your choice of cooked protein on top or mix it in for an added boost of flavor and nutrition. Enjoy your meal fresh or chilled.
Notes
- Use cold water to rinse the pasta to stop the cooking process and prevent clumping.
- Arugula can be added just before serving to maintain its freshness and crispness.
- Cooked protein options include grilled chicken, shrimp, tofu, or tempeh based on dietary preference.
- This salad is perfect for meal prep and can be stored in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
