Greek pasta power salad

10 - 11
PersonalPoints™ per serving
Total Time
22 min
10 min
12 min
Chickpeas are an excellent low-fat source of protein, and the feta cheese in this salad adds flavor. This salad it's a complete meal in one dish! Best of all, it comes together in just 22 minutes. Make sure that you cook the pasta in a large pot so that the noodles don't stick together. Stir the noodles as you are cooking them so that they don't stick together or stick to the pot. Test the pasta by tasting it quickly before removing it from the pot to make sure the texture is a little chewy.


Uncooked multi-coloured rotini

8 oz

Uncooked onion(s)

1 small, red, chopped


1 small, sliced and quartered

Fresh cherry tomato(es)

1 cup(s), or grape tomatoes, about 10 average, halved

Fat free red wine vinaigrette

7 oz, or fat-free Greek dressing

Cooked garbanzo beans

7 oz, drained and rinsed


6 medium, jumbo, black and pitted, chopped

Feta cheese

3 oz, crumbled


  1. Boil pasta according to package instructions. Drain and rinse in cold water to prevent further cooking.
  2. Put pasta into a large bowl. Add onion, cucumber, chickpeas, tomatoes and olives and mix well.
  3. Pour in dressing and toss. Sprinkle feta cheese over salad and toss again.
  4. Refrigerate in 1 1/2 cup portions until you are ready to eat.