Healthy Farfalle Salad

I love packing lunches for school and work. I am always on the lookout for new quick and healthy recipes! My inspiration for this one came from the “Famille Futée 2” cookbook, it is similar but my version is a little healthier (in my opinion). It incorporates my favourite ingredients–pasta, basil, red onion, and zucchini…

I hope you enjoy!

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Ingredients

Makes 1 portion (332 calories for the low-calorie option, no oil & no feta)

  • 100g of cooked farfalle (or any small pasta)
  • 1/2 cup of chickpeas
  • Half of a small red onion, chopped
  • A handful of cherry tomatoes (I used about 7), cut in quarters
  • A handful of Basil leaves, chopped
  • Half of a zucchini, chopped in tiny cubes
  • The juice from half a lemon
  • Salt, pepper and oregano
  • 1 tbsp of olive oil (OPTIONAL, if not low-calorie)
  • 1/4 cup of crumpled feta (OPTIONAL, if not low-calorie)

Instructions

  1. In a bowl to mix, add the cooked farfalle, the chickpeas, the cherry tomatoes, onions and the basil (for those bringing a lunch at work or school and do not want to have onion-breath, I suggest adding the onions to the zucchini. If the onion is cooked, it will not give you bad breath).
  2. Heat a tablespoon of water in a non-stick pan (OR USE THE OLIVE OIL) on medium heat
  3. Add the chopped zucchini (and red onion, if desired) in the pan and cook until tender, season with salt and pepper
  4. Add the zucchini mixture to the salad, add the lemon juice, season with salt and pepper and oregano and add the feta cheese (if using).
  5. Mix well!
  6. Enjoy a delicious and simple lunch…

The nutritional information does not include the optional ingredients!

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Published by

Patricia Roca

Why is life worth living? That’s a very good question. Well, there are certain things I guess that make it worthwhile. Like what? Okay, for me, I would say, dogs, post cards, cafés, hats (especially berets), Paris, stationary, soy lattes, Les Miserables, string lights, and barrettes.

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