1 package Botticelli rotini pasta
1 red onion, finely diced
2 green bell peppers, diced
1 can of chickpeas, drained & rinsed
6 oz sun-dried tomatoes, julienned
6 oz feta cheese
1/3 cup Botticelli red wine vinegar
2 Tbsp fresh-squeezed lemon juice
1/2 cup Botticelli extra virgin olive oil
1 tsp garlic powder
1 tsp dried oregano
Salt & pepper, to taste
- Cook pasta according to package directions, drain and cool in refrigerator. While pasta cooks and cools, chop onion and green bell pepper. Whisk red wine vinegar, lemon juice, olive oil, garlic powder, dried oregano and salt and pepper in a small bowl until emulsified.
- Once pasta has cooled, toss pasta, veggies, chickpeas, sun-dried tomatoes and feta in a large bowl. Pour dressing over and toss to combine. Store in the fridge until ready to eat.
Source: Nature Box