Tender penne pasta with spinach, parmesan, veggies, all tossed in a light and super flavorful greek dressing! It’s such a crowd pleaser, everyone will beg you for the recipe!
1 pound penne pasta, cooked according to package instructions
1 can chickpeas, drained and rinsed (garbanzo beans)
1 large cucumber, chopped
1/2 cup sun dried tomatoes, roughly chopped (dried, not packed in oil)
1/2 red onion, diced
2 cups baby spinach leaves
1/2 cup shaved parmesan
1/3 cup olive oil*
1 tablespoon garlic powder
1 tablespoon Italian seasoning
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
salt and pepper to taste
In a large bowl, combine cooked penne pasta, cucumbers, chickpeas, red onion, spinach, and parmesan. Mix well to combine.
In a small bowl whisk together olive oil, garlic powder, Italian seasoning, lemon juice, and salt and pepper to taste. Pour dressing over pasta and toss to coat well.* Cover and store up to 24 hours in the fridge.**