Broccoli and Sundried Tomato Pasta Salad

Ingredients

4 oz whole wheat pasta

3 cups broccoli florets

¼ cup bell pepper, chopped

1 15 oz can no-salt-added chickpeas

2 Tbsp red onion, chopped

1 Tbsp parsley, chopped

1 Tbsp basil, chopped

½ cup nonfat Greek yogurt

¼ cup finely chopped sun-dried tomatoes, drained

½  tsp lemon zest

½ tsp dried oregano

¼ tsp salt

⅛ tsp crushed red pepper

Directions

• Place a large bowl of ice water near the stove. Bring a large pot of water to a boil. Cook pasta according to package directions, adding broccoli to the water during the final 2 minutes of cook time.

• Drain the pasta and broccoli; transfer to the ice water. Drain well. Transfer to a large bowl.

• Add chickpeas, bell pepper, onion, parsley and basil.

• Combine Greek yogurt, sun-dried tomatoes, lemon zest, oregano, salt and crushed red pepper in a small bowl. Add to the pasta mixture; toss to coat. 

Nutritional information:

5 Servings

Serving Size: 1 Cup

Calories: 230

Total Fat: 2.5g

Saturated Fat: 0g

Cholesterol: 0mg

Sodium: 150mg

Total Carbohydrate: 39g

Fiber: 9g

Protein: 13g