Sun Dried Tomato Pasta Salad
This sun dried tomato pasta salad is so quick and simple to make with just a few pantry staple ingredients. Great for meal prep and bursting with flavor.
Servings 4 servings
- 8 ounces rotini pasta
- 1 cup sun dried tomatoes with their oil
- 15 ounces canned chickpeas rinsed and drained
- 5 ounces canned salmon or tuna
- ½ cup green olives pitted sliced
- ¼ cup feta cheese
- 2 tablespoons balsamic vinegar
In a large pot of boiling salted water, cook pasta according to package instructions but reduce cooking time by 2 minutes so pasta is al dente; drain well.
In a large bowl, toss the pasta with all the ingredients together until well combined. Enjoy cold or at room temperature or warmed.
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Substitutes: For best results, follow the recipe as is. Since it's a salad though, the ingredients and measurements are just guidelines, so feel free to adjust. To make this gluten-free, use any type of gluten-free pasta you'd like and cook it al dente.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
Calories: 480kcal | Carbohydrates: 74g | Protein: 26g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 871mg | Potassium: 1349mg | Fiber: 10g | Sugar: 14g | Vitamin A: 385IU | Vitamin C: 11mg | Calcium: 235mg | Iron: 5mg