Directions
- 1Cook pasta according to package instructions and set aside to cool completely.
- 2Dice all your veggies.
- 3Whisk together dressing ingredients (adding more milk 1 tbsp at a time to thin if needed).
- 4Distribute ingredients amongst 3-4 jars (this will depend on how big your jars are) starting with dressing then add bell pepper, cucumber, chickpeas, red onion, and lastly pasta.
- 5Store in the fridge for up to 4 days
Ingredients
- 4 servings protein pasta
- 1 can chickpeas
- 1 large cucumber
- 1 orange bell pepper
- 1 red bell pepper
- 0.5 red onion
- 0.25 cup nonfat plain Greek yogurt
- 0.5 cup pesto
- 2 tsp lemon juice
- 2 tbsp unsweetened almond milk
Equipment
veggie chopper
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