High plant based protein pasta salad that is ready in 20 minutes!
This is perfect for meal prepping lunch, a side with dinner or for bbq/potlucks. It is rich in vitamins, antioxidants, and fiber. I love to make it in the beginning of the week and portion it out to last till Friday. If you are meal prepping for more than one person you can easily double the recipe.
The best part of this recipe is its versatility. You can add/remove any ingredients you like and switch is up every other week too. Its so simple and tasty!
Okay, let’s get started.
Ingredients:
- 1/2 box rotini pasta boiled to al dente
- 1 can low sodium kidney beans, drained and rinsed
- 1 can cannellini or northern beans, drained and rinsed
- 1 bell pepper, diced small (any color you desire)
- 1/4 cup red onion, diced small
- 3/4 cup feta cheese
- 1/4-1/2 cup chopped olives (I used black)
- 1 tbsp parsley minced (can use dried)
- 1 tbsp basil minced (can use dried)
- 1/2 cup Italian dressing ( I use @newmansown )
- 1 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
- Salt and pepper to taste
Directions:
- Cook pasta until al dente, drain and pour into a large mixing bowl.
- Combine ALL the remaining ingredients into the bowl with the pasta.
- Mix well.
- Portion into meal prep containers or store as is in the refrigerator for up to 5 days.
- Enjoy!
