Ingredients:

  • 12 oz (340g) whole-grain rotini or chickpea pasta
  • 1 tsp (6g) kosher salt
  • 2 cups (300g) cherry tomatoes, halved
  • 1 medium (150g) English cucumber, diced
  • 1 cup (120g) red bell pepper, finely diced
  • ½ cup (75g) red onion, thinly sliced
  • ¼ cup (15g) fresh Italian parsley, chopped
  • 2 tbsp (8g) fresh basil, chiffonade
  • 1 cup (150g) canned chickpeas, rinsed and drained
  • ½ cup (60g) low-fat mozzarella pearls
  • ¼ cup (25g) shaved Parmesan cheese
  • ½ cup (120ml) extra-virgin olive oil
  • ¼ cup (60ml) red wine vinegar
  • 1 clove (5g) garlic, minced
  • 1 tsp (2g) dried oregano
  • ½ tsp (1g) crushed red pepper flakes
  • ½ tsp (3g) black pepper
  • ½ tsp (3g) salt

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain in a colander and rinse briefly with cool water to stop the cooking process.
  2. In a mason jar or small bowl, combine the olive oil, red wine vinegar, minced garlic, oregano, red pepper flakes, salt, and black pepper. Shake or whisk vigorously for 30 seconds until the mixture is emulsified.
  3. In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, red bell pepper, and sliced red onion.
  4. Stir in the chickpeas and mozzarella pearls.
  5. Pour the dressing over the pasta mixture and toss thoroughly to ensure all ingredients are coated.
  6. Fold in the shaved Parmesan cheese and garnish with chopped fresh parsley and basil.