Cooked - Pasta Salad Meal Prep

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

asunnysideupday

Pasta Salad Meal Prep

3.0

8.81 oz Pasta

1 Cucumber (medium, diced)

1 cup Cherry tomatoes (halved)

1 Onion (small, finely chopped)

½ cup Olives (sliced)

1 can Canned chickpeas (or cooked chickpeas, drained and rinsed)

½ cup Soy yogurt

2 tbsp Tahini

1 tbsp Mustard

2 tbsp Olive oil

1 tbsp Mayonnaise (Optional)

1 Juice of lemon

Water (if needed to thin)

1 tsp Sugar

½ tsp Salt

½ tsp Black pepper

½ tsp Garlic powder

½ tsp Onion powder

½ tsp Paprika

1 tbsp Dill (finely chopped)

7 oz Feta cheese (crumbled)

Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package instructions until al dente.
Drain and rinse under cold water to stop the cooking process and cool the pasta.
Dice the cucumber.
Halve the cherry tomatoes.
Finely chop the onion.
Slice the olives.
In a bowl, combine soy yogurt, tahini, mustard, olive oil, mayonnaise (if using), and the juice of 1 lemon.
Add sugar, salt, black pepper, garlic powder, onion powder, paprika, and chopped dill. Mix well until smooth and creamy.
If the sauce is too thick, add a little water to thin it out.
Gently fold in the crumbled feta cheese.
In three separate meal prep containers, layer the ingredients in the following order:
Bottom layer: Sauce
Next layer: Sliced Sauce
Next layer: Halved cherry tomatoes
Next layer: Diced cucumber
Next layer: Chickpeas
Next layer: Chopped onion
Top layer: Cooked pasta
Store the layered salad in airtight containers in the refrigerator. The salad can be stored for up to 3 days.
When ready to eat, mix everything together until well combined. Enjoy!

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🔪Meal Prep

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 43 weeks ago

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