Spinach Sundried Tomatoes Pasta Salad
Pasta salads are made for the spring and summer time. They’re cold, refreshing and the flavor combinations are endless! So, I find myself making one a week around Friday using whatever I have leftover in the fridge. The result is a load of nutrition packed pasta salad with the carbs we all crave but with enough protein and vegetable servings to take away any guilt associated with pasta. P.S. 19 grams of protein per serving thanks to those chickpeas baby!
This Spinach Sundried Tomatoes Pasta Salad makes for easy peasy lunches over the weekend or a perfect side dish for grilling chicken or fish outside. Just buy a jar of simple sundried tomatoes with minimal ingredients and that alone takes care of all the flavoring you’ll need for this dish! Make this once and you’ll always keep sundried tomatoes a staple in your pantry to make it again and again.
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- 12 oz ditalini pasta, or pasta of choice
- 1 7 oz. jar sundried tomatoes
- 2 cloves garlic, crushed
- 3 Tbsp Red Wine Vinegar
- 1 15 oz can chickpeas, rinsed/drained
- 1 cup fresh baby spinach
- 2 Tbsp grated Parmesan cheese
- Salt and pepper, to taste
- Cook pasta according to package instructions. Drain and rinse with cold water until no longer hot.
- In a large bowl, pour the complete contents of the sundried tomatoes jar with the oil from the jar included. Mix in the crushed garlic and the red wine vinegar and slightly whisk the ingredients until well incorporated to create the dressing for the pasta salad.
- Add the pasta to the bowl that contains the dressing and toss together.
- Add the chickpeas and the fresh baby spinach and toss again to combine. Carefully add more olive oil if needed until the pasta salad is coated to your liking.
- Sprinkle with grated Parmesan cheese and salt and pepper to taste, if you desire. You can keep out the Parmesan cheese to make this a vegan option.
- Enjoy this hot or cold, and store in the fridge in an airtight container for up to 5-6 days.