Vegetable and Pasta Salad
Preparation time: 20 minutes
3 cups fresh mixed lettuce and spinach leaves 2 cups wholemeal pasta, cooked 1 handful of mini roma tomatoes, diced in halves 1 x 425g can beetroot, diced 1 cup canned chickpeas, rinsed and drained ½ avocado, diced 100g block Danish feta, cut into cubes
Dressing 1 tbs extra virgin olive oil
Half fill a medium sized saucepan with water and allow to boil. Place 1 heaped cup of uncooked pasta in the saucepan once boiled and leave to cook through. This should take about 10-15 minutes. Once cooked, allow to cool for 10 minutes. In a large bowl, add the lettuce and spinach leaves, cooked pasta, diced roma tomatoes, diced beetroot, drained chickpeas, avocado and feta cheese. Add 1 tbs of olive oil as a light dressing. Toss ingredients together using salad servers and then enjoy with a piece of lean protein.
Nutrition information per serve:
Energy: 1,287kJ Carbohydrates: 35g Protein: 15g Fat: 10g