This time of year, every kind of comfort food sounds delicious… Would you agree?
This is a great pasta salad, that is nourishing! Seriously, with 8.5 grams a fiber per cup this salad will actually keep you full! Not only is this salad nourishing, but its so easy, you can’t mess it up. The only thing I will tell you, is do not over cook the pasta. The chickpea pasta cooks in 7-9 minutes, so keep your eye on it or it will turn soggy.
Iv talked about this chickpea pasta before, 8g of fiber per serving, 11g of protein per serving, and the only ingredient is chickpea flour, so everyone can enjoy it. This pasta is loaded with the good stuff, and actually tastes good. We have been hooked on this pasta since July!
This pasta salad would also be a great way to use up those Thanksgiving leftovers!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serving Size- 1 cup
1 box (8.8oz) Barilla chickpea pasta
14 oz Chicken (cooked and chopped) or rotisserie chicken. You could also use left over turkey from Thanksgiving
2 cups butternut squash (cooked and cubed)
1 green onion diced
1/4 cup pecans chopped
1/2 cup crasins
2 oranges juiced
4 tbsp soy sauce
1 tbsp chives chopped
1 tsp salt
1/2 tsp pepper
Dash onion powder
Follow instructions for cooking pasta — boil 4-6 quarts of salted water, add pasta, cook for 7-9 minutes. Drain the pasta.
Add all your ingredients to a large bowl. Mix until everything is evenly coated.