Chipotle Pasta Salad

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 25 minutes

Ingrédients

8 oz pasta of choice

1 can chickpeas (15 oz), drained

3 scallions

1/4 red onion

1 red bell pepper

4 oz feta cheese

Chopped cilantro, to top

3 tbsp olive oil

2 oz feta cheese

2 tbsp greek yogurt

2 chipotle peppers in adobo sauce

1/4 tsp paprika

1 -2 tbsp water

Salt u0026 pepper

Instructions

Cook the pasta as instructed on package. Drain and set aside.

While the pasta cooks, prepare your veggies. Thinly slice your pepper and onion into 2u0022 slices, and chop the scallions and cilantro.

Prepare the chipotle dressing by adding all of the ingredients to a blender and blending until smooth. You can also use an immersion blender. Start with 1 tbsp of water and add more as needed to thin. Season with salt u0026 pepper to taste

Once the pasta is cooked, add it to a large mixing bowl with the chickpeas, veggies u0026 dressing. Toss together and top with crumbled feta cheese and cilantro.

Leftovers can be refrigerated for up to 4 days, and served cold or at room temperature

Nutrition

• Calories: 300 kcal