Lunch
Veggie Egg Pasta Salad with Chickpeas
Eggs bring together kitchen staples to create tasty and nourishing meals.
Yields 4 SERVINGS
Prep + Chill Time
10mins
Cook Time
15mins
Total Time
25mins
Eggs bring together kitchen staples to create tasty and nourishing meals. Like this flavorful Veggie Egg Pasta Salad with Chickpeas where the addition of eggs can help you get the most out of the veggies, by helping you better absorb the nutrients found in the vegetables, such as Vitamin E and carotenoids.
Ingredients
- 8 ounces whole wheat pasta, dry
- 1 15-ounce can no-salt added chickpeas (about 1 3/4 cup cooked)
- 2 cups grape tomatoes, halved
- 2 cups cucumber, halved
- 1 cup orange bell pepper, diced
- 1/2 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 4 hard boiled Rosemary Farm eggs, chopped
- 1/4 cup Italian vinaigrette
Instructions
- Bring a large pot of water to boil and cook pasta according to package instructions. Once done, drain and rinse under cold water.
- While the pasta cooks, add the chickpeas, grape tomatoes, cucumber, bell pepper, red onion, fresh parsley, and boiled eggs to a large bowl. Stir to combine.
- When the pasta is done, add it to the bowl with the vegetables and eggs. Toss gently.
- Add the dressing and mix until everything is well-coated.
- Divide into 4 bowls and serve.
- Note: The USDA recommends cooking eggs until the yolk and whites are firm.
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