Contributor: Christina Forsythe – BS in Nutrtion Science and Professional Nutrition Planner

INGREDIENTS

Dressing

3 Tbsp extra virgin olive oil

3 Tbsp apple cider vinegar with “The Mother”

Juice of ½ a lemon

1/8 tsp each of: cumin, oregano, Italian 

               herbs and pepper

½ tsp honey 

Pasta 

1 cup chickpea pasta (very high in protein and fiber, 

               the  main source of protein for the dish)

½ cucumber quartered and sliced

½ red or orange bell pepper chopped

6-8 green olives sliced into rounds

1/3 cup chopped sugar snap peas

1/3 cup diced cherry tomatoes 

½ cup shredded lettuce

3 Tbsp cheese (feta or goat cheese is the best with 

                this recipe)

PREPARATION 

I. Cook pasta until just done (I find that the pasta
                  absorbs the dressing liquid overtime so do your
                  best to not overcook it)

II. Combine all dressing ingredients and shake till   
                   well combined 

III. Pour about half of the dressing onto the plain
                     pasta and set aside

IV. Add remaining vegetable ingredients and toss
                    with the rest of the dressing if needed (you may 
                    not need all of the dressing and that is okay)

V. Top with cheese and serve

Springtime Pasta Salad

14g fat

18g carbs

7g protein