Ingredients

• Ingredients Units USM Scale 1x2x3x 16 oz. small pasta (macaroni, elbow, rotini, penne) 10 oz. jar kalamata olives, pitted (use whole or sliced) 1 can (15 oz) chickpeas, drained and rinsed 1/2 red onion, diced 1 large red bell pepper, cored and diced 1 cucumber (regular or English), diced 10 oz. grape tomatoes, sliced in half 1/4 cup fresh parsley, chopped 1 tablespoon fresh oregano, chopped 2 tablespoons extra virgin olive oil (lemon infused pref.), optional 2 lemons salt + pepper vegan feta (I used Violife), crumbled or cubed (optional)

Preparation

• Instructions Pasta: Cook the pasta, al dente, according to package directions. Once cooked, rinse well under cool running water to keep the pasta from overcooking. Assemble: In the pot the pasta was cooked in (or a large serving dish), add the pasta, olives, chickpeas, onion, red bell pepper, cucumber, tomatoes, parsley, oregano, salt, pepper, and squeeze of lemon and drizzle of oil, toss well to combine. Add vegan feta, toss again or leave as is. Taste for flavor, adding more salt, pepper, lemon or herbs. Serves 6 – 8 Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days, in a covered container.