These pasta salads are quick, easy, healthy and delicious – perfect for make-ahead lunches! Simply mix all of the ingredients together in a sealable container and store in the refrigerator.
Here is my recipe for Chickpea Pasta Salad:
2 Cups Cooked Pasta
1 Cup Chickpeas
1/2 Cucumber: Diced
1 Finely Sliced Carrot
Balsamic Vinaigrette
*The pasta will soak up most of the dressing as it sits overnight*
Here is my recipe for Chickpea Pear Pasta Salad:
1 1/2 Cups Cooked Pasta
1 Cup Chickpeas
1 Cup Baby Spinach
1 Pear: Diced
Balsamic Vinaigrette
*Store dressing separately so Spinach does not get soggy*
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