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It really doesn’t get much easier than this weeknight pasta salad. I prefer to use store-bought pesto in the fall and winter, and then make my own fresh pesto in the summer when my basil plants are taking over!
- 1 pound small pasta, cooked according to package directions and cooled
- 1 cup prepared pesto
- 2 cups halved cherry tomatoes
- 2 cups cooked chickpeas (about 1 15-ounce can, drained and rinsed)
In a large bowl, combine all ingredients, and stir well until everything is coated in pesto. Serve immediately.
Nutrition Information:Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 650Total Fat: 35gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 15mgSodium: 327mgCarbohydrates: 65gFiber: 10gSugar: 7gProtein: 21g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.