This pasta salad 🥗 is so easy and healthy. It is great for a back to school lunch, meal prep or even a cookout.
1 lb. Pasta of Choice – Boiled and cooled
1 Cup Mozzarella Pearls – Drained
⅔ Cooked Corn- I used frozen then cooked
2 Baby Cucumbers- Chopped
1 Cup Cherry Tomatoes – Quartered
1 Cup Chickpeas- Drained – I use organic in the can
½ Cup Extra Virgin Olive Oil
3 tbsp. Red Wine Vinegar
1 tsp. Salt or to taste
1 tsp. Oregano
½ tsp. Garlic Powder
2 tbsp. Fresh Chopped Parsley
In a bowl combine your pasta, mozzarella, corn, cucumbers, cherry tomatoes and chickpeas. In a separate bowl mix the dressing. Whisk together the olive oil, vinegar, salt, oregano, parsley and garlic powder. Pour over the pasta salad and mix well. Serve or store in an airtight container for up to four days.