Ingredients

• Ingredients Units USM Scale 1x2x3x 16 oz. pasta (rotini, penne, bow ties, elbow) 1 can (15oz) chickpeas, drained and rinsed 1 can (6oz) sliced black olives, drained 1 bell pepper (any color), diced 1 small red onion, sliced 8 oz. grape or cherry tomatoes (about 1 1/2 cups), sliced in half 1/2 large cucumber, sliced and quartered (optional) 1/4 – 1/2 cup fresh parsley, chopped Vinaigrette 3 – 4 tablespoons extra virgin olive oil 1/4 cup apple cider vinegar (white or red wine vinegar is great too) 1 teaspoon dried oregano (Italian seasoning or Herbs de Provence is ok too) 1/2 teaspoon garlic powder generous pinch red pepper flakes generous pinch mineral salt and fresh cracked pepper juice of 1 lemon, optional

Preparation

• Instructions Pasta: Cook pasta according to package instructions to al dente. Drain and rinse until cold water. Assemble: Pour pasta into a bowl, add tomatoes, bell pepper, olives, red onion and parsley. Pour the dressing over top and gently toss to coat. Serve at room temperature or keep in the refrigerator to chill for 30 minutes. Keep leftovers in an airtight container for up to 6 days. Add more vinegar, oil and/or lemon as needed. Add a sprinkle of almond parmesan for added flavor! Serves 4 – 6