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Required Equipment
- Large pot
- Colander
- Mixing bowl
Utilized Devices
Cooking Techniques
- boiling
- tossing
Ingredients
- 340 gRotini pasta
- 250 gCooked chickpeas — drained
- 150 gCherry tomatoes — halved
- 150 gCucumber — diced
- 75 gMini mozzarella balls
- 80 gBasil pesto
- 30 mlOlive oil
- 30 mlLemon juice
- 3 gKosher salt
- 1 gFreshly ground black pepper
- 8 gFresh basil — chopped
Instructions
Cook the pasta in salted water until al dente. Drain and rinse under cool water.
Whisk the pesto, olive oil, lemon juice, salt, and pepper in a large bowl.
Add the pasta, chickpeas, tomatoes, cucumber, and mozzarella. Toss to coat.
Fold in the fresh basil and adjust seasoning to taste.
Chill for at least 30 minutes before serving.
Chef Tips
- ⭐Rinse the pasta so the salad stays cool and prevents clumping.
- ⭐Add the basil just before serving to keep it bright green.
- ⭐Stir in extra pesto if the salad dries out after chilling.
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Nutritional Highlights
- ✓Chickpeas provide plant-based protein
- ✓Easy make-ahead lunch option
- ✓Fresh vegetables add crunch and color
Dietary Notes
Compliant With
Allergens
- Contains gluten (pasta)
- Contains dairy (mozzarella)
- Contains tree nuts (pesto)
- Contains eggs (pasta)
FAQ
How long does it keep?
Store in the fridge up to 4 days. Refresh with a squeeze of lemon before serving.
Can I make it vegan?
Use vegan pesto and swap mozzarella for dairy-free cheese or extra veggies.
Nutrition
| Calories | 430 |
| Protein | 15 g |
| Carbs | 52 g |
| Fat | 19 g |