Avocado Chickpea Feta Pasta Salad with Basil Vinaigrette
This avocado chickpea feta pasta salad is packed with whole-grain pasta, tomatoes, chicken, and diced red onion and tossed with a light homemade basil dressing
Course: Main Course
Cuisine: American, Mediterranean
Keyword: lunch, pasta
Servings: 6servings
Calories: 359kcal
Author: Liv
Ingredients
For the Vinaigrette
1lemon, juiced (about 1/3 cup)
2garlic cloves,finely minced
1/4cupolive oil
1/3cupfresh basil leaves, packed
1/2tsp. dried oregano
1/2tsp. salt
1/2tsp. black pepper
For the Pasta
12oz.whole-grain pasta like rotini, penne, or farfalle
1 1/2cupshalved cherry tomatoes or chopped regular tomatoes(about 3/4 lb)
1/4cupfinely diced red onion
1/2cupfeta cheese crumbles
1small avocado, diced (*add just before serving)
Instructions
First, prepare the dressing. If you have a mini blender or food processor, blend vinaigrette ingredients together. Otherwise, finely dice basil and garlic and then whisk vinaigrette ingredients together in a medium measuring cup. Set aside.
Cook pasta according to package directions to al dente and drain. While pasta cooks, prep other ingredients by chopping chicken, draining and rinsing chickpeas, and dicing tomatoes and red onion.
Pour pasta into a large bowl and add chicken, chickpeas, tomatoes, red onion, and feta cheese. Toss with dressing. Add avocado just before serving.