Meal Prep Leftover Chickpea Pasta Salad

A great way to use up extra vegetables from salad meal prep is to make a pasta salad for a quick and easy family dinner. Chickpea pasta is a lower carb and gluten free alternative to regular pasta noodles.

This pasta salad is versatile in that any vegetables can be chopped and mixed in and taste great. Use whatever and however much of it you have on hand. Measurements of each vegetable are not important in this recipe. Listed below are an approximate amount based on the vegetables left over from the week. To save time, toss all ingredients with a bottled Italian salad dressing. Adjust amount of dressing to your preference. Prepare ahead of time and dinner is ready instantly!

MEAL PREP LEFTOVER CHICKPEA PASTA SALAD

Makes: 8 servings

Time: 25 minutes

Ingredients

- 1 box chickpea pasta

- 3/4 cup Italian dressing

- 8 thick slices salami, cut in strips

- 1/2 cup shredded mozzarella cheese

- 1/2 cup jicama, julienned (cut in thin strips)

- 3/4 cup cherry tomatoes, sliced

- 1 cup orange bell peppers, chopped

- 1/2 cup celery

- 1 can small black olives

-1/2 cup cucumber

Directions

1. Cook pasta according to instructions on box. Be careful not to overcook so that it does not become mushy. Drain and allow to cool.

2. Toss all ingredients with dressing.

3. For best taste, refrigerate for at least 20 minutes. Otherwise chill until ready to serve.

Nutrition