Description
These Mediterranean Pasta Salad Bowls are easy to make and great for healthy, vegan meal prep!
Ingredients
Scale
- 6 oz whole wheat pasta, I used penne
- 2 cups cooked chickpeas
- 2 cups sliced cherry tomatoes
- 2 cups diced cucumber
- 8 Kalamata olives, thinly sliced
- 1/2 cup small diced extra firm tofu, vegan feta cheese or regular feta cheese
- 1/3 cup diced red onion
- 1/4 cup diced fresh mint
Red Wine Vinaigrette
- 6 teaspoons olive oil
- 4 teaspoons red wine vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon pure maple syrup
- 1 clove garlic, grated
- 1/2 teaspoon herbs de Provence, or dried Italian herbs
- Salt and pepper, to taste
Instructions
- Bring a large pot of water to a boil and cook pasta according to package directions. Drain and rinse with cold water.
- Add tomatoes, cucumber, onion, tofu and mint to a medium sized bowl and mix until combined.
- Add salad dressing ingredients to a jar and whisk until combined.
- Assemble bowls: equally divide the pasta, veggie mixture and chickpea into four meal prep containers, or bowls. Divide salad dressing equally into four small dressing containers and store pasta salad and dressing in the refrigerator for up to 4 days.
Notes
Each bowl has 7 Freestyle WW points
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Lunch, Meal Prep
- Method: Stovetop
- Cuisine: Mediterranean
