Mary Ellen Phipps

Mary Ellen Phipps, the founder of Milk & Honey Nutrition, is a diabetes dietitian (Registered Dietitian Nutritionist) renowned for combining her knowledge of diabetes and culinary expertise into easy-to-follow recipes and articles!

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Mediterranean Veggie Pasta Salad

Name: Mediterranean Veggie Pasta Salad
Ingredients: 1 box Sprouts brand Chickpea Fusilli (cooked); 1/2 cup baby tomatoes (sliced); 1 bell pepper (chopped); 1/2 cup pitted kalamata olives; 1/2 red onion (sliced into strips); 1 zucchini (chopped); 1 cup shredded carrots; 1/2 cup Italian style salad dressing (I use this one); 4 oz. crumbled feta cheese; 1/2 cup shaved parmesan

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This Mediterranean Veggie Pasta Salad is perfect for spring and summer gatherings and is super simple to prepare. It works great as a meal prep dish to eat on throughout the week on those hot nights when you don’t feel like turning the oven on, or bring it as a side dish to a summer BBQ!

This recipe was sponsored by Sprouts Farmers Market. All thoughts and ideas are my own.

Mediterranean Veggie Pasta Salad

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Course: Main Course, Side Dish

Cuisine: Mediterranean

Diet: Diabetic, Gluten Free, Vegetarian

Servings:

Carbohydrates: 16g

Ingredients

1 box Sprouts brand Chickpea Fusilli cooked
1/2 cup baby tomatoes sliced
1 bell pepper chopped
1/2 cup pitted kalamata olives
1/2 red onion sliced into strips
1 zucchini chopped
1 cup shredded carrots
1/2 cup Italian style salad dressing (I use this one)
4 oz. crumbled feta cheese
1/2 cup shaved parmesan

Instructions

Combine all of the ingredients except the cheeses in a large bowl and gently mix to combine and coat all of the ingredients with the dressing.
Let the Mediterranean Veggie Pasta Salad sit for at least 1-2 hours in the refrigerator to marinate.
Mix in the cheeses just before serving.
Garnish with fresh parsley and enjoy!

Notes

The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.