Delicious, high protein and fiber, and nutritious pasta salad that is simple to make.

  • Two 8-oz Ancient Harvest Lentil & Quinoa pasta
  • ½ Medium size onion, chopped
  • 2 Cups Grape tomatoes, sliced into two with seeds removed
  • 1 Medium cucumber, slightly peeled with seeds removed
  • ½ Cup kalamata olives pitted
  • One 15-oz can chickpea, drained and rinsed
  • ½ Tablespoon White pepper
  • Salt to taste
  • Dressing
  • 1 Tablespoon Olive oil
  • 1 Tablespoon Organic maple syrup
  • One and a half tablespoon red wine vinegar
  1. Bring a pot of 4 quarts of water to a boil
  2. Add pasta to boiling water and cook uncovered for 8-10 minutes
  3. Stir and taste frequently for consistency
  4. Drain and let the pasta sit to cool down
  5. Slice onion, cucumber, grape tomatoes, and place them in a large bowl
  6. Add chickpea and kalamata olives
  7. Combine the cooldown pasta and stir
  8. Add the dressing and mix
  9. Add white pepper and salt to taste

Kalamata olives can be salty, so taste check before adding salt. Enjoy



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