Ingredients
- 225 gr. boiled pasta
- 1 cup steamed broccoli tea bouquets
- 1/2 cup carrot tea, chopped
- 1/2 cup teaspoon red onion, sliced
- 1/4 cup Tea of fresh parsley
- 1/4 cup tea olive oil
- 1/4 cup teaspoon red wine vinegar
- 1 clove garlic, finely chopped
- 1 tbsp. dried oregano
- 1 1/2 cups tea cherry tomatoes
- Salt Pepper
Implementation
step 1
In a large bowl, mix the pasta with the chickpeas, cherry tomatoes, broccoli, carrots, red onion and parsley.
step 2
In a small bowl place the olive oil, red wine vinegar, garlic, oregano, salt and pepper and stir to combine.
step 3
Pour the dressing over the pasta salad and mix until evenly distributed.
step 4
Transfer the pasta salad to 4 containers and keep in the refrigerator for up to 5 days.