One staple of cooking out on a summer night is a refreshing pasta salad. Although it might be hard to pass up on your hamburgers and hotdogs, there are other ways you can improve the sustainability of your cookout! One way to do this could be by replacing the protein component of your pasta salad with a vegetarian alternative. One sustainable form of protein that is commonly used by individuals who eat a plant-based diet is chickpeas. This recipe calls for 1 can of chickpeas, 1 cup of chickpeas contains 39 grams of proteins and are loaded with fiber! This caprese style, sustainable pasta salad will be a delicious and filling addition to any summer cook out or picnic.
Makes: 4 servings
Ingredients
- 1 can of chickpeas
- 4 ounces of mozzarella
- 1-pint cherry tomatoes
- Parsley
- 1 teaspoon dried oregano
- 2 tablespoons red wine vinegar
- 1 ounce of Parmigiano-Reggiano
- Salt and pepper
- 1 teaspoon fresh lemon juice
- 1 small clove garlic, minced
- 1/3 cup olive oil
- 3 tablespoons of capers
- Box of pasta
Instructions
- Begin making the vinaigrette for the pasta by crushing the garlic into a paste.
- Combine the garlic paste with lemon juice, red wine vinegar, oregano, salt and pepper and olive oil. Put the vinaigrette to the side, you’ll be using this a lot later on!
- Slice the cherry tomatoes in half and toss them in some of the vinaigrette.
- Cook pasta according to the directions on box and drain.
- Drizzle vinaigrette overtop pasta and spread on a baking sheet.
- While the pasta soaks in the vinaigrette, chop the remaining vegetables to your liking and toss in a bowl with vinaigrette.
- Add pasta and cherry tomatoes to the bowl, refrigerate, and enjoy!
Inspired from: https://www.marthastewart.com/1541238/pasta-salad-tomatoes-mozzarella-and-chickpeas