(plant-based protein, refined sugar-free)
Ingredients (serves 3-4)
1 box of rotini (I use plant-based, chickpea protein pasta from Chickapea Pasta)
1/2 red onion
1 cup sliced cherry tomatoes
1 cucumber
1 orange bell pepper
1 cup feta cheese
For the dressing
1/4 cup olive oil
2 tbsp red wine vinegar
Juice of 1 lemon
2 tbsp Dijon mustard
Salt & pepper to taste
1 tsp dried basil
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
Directions (serves 3-4)
Fill a pot about halfway with water and bring to a boil. Add the rotini
As the pasta cooks, get out a cutting board and start chopping the onion and slicing the tomatoes, bell pepper and cucumber
Once the vegetables are chopped, set them aside and drain the finished pasta
Set the drained pasta aside in a large bowl and get out a small bowl to prepare the dressing
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice and Dijon mustard
Once this mixture is smooth, fold in the salt, pepper, basil, oregano, garlic powder and onion powder
Whisk together to combine all of the flavors. If the dressing is too thick, add in 1 tsp of water to thin it out
In a large bowl, combine the pasta, sliced vegetables, feta and dressing
Set in the fridge for at least one hour before eating
Follow @whatzoeeeats for more pasta inspo!