we have food at home.

~ingredients:

• 2 cups Barilla Protein+ Pasta (pasta of your choice, I used rotini)
• 3 cups spinach
• 1 cup chickpeas
• 1 cup red onion (diced)
• 1 1/2 cup cucumbers (diced)
• 1 cup basil
• 1 cup cherry tomatoes (quartered)
• 1/2 cup feta
• Lemon-Dijon Dressing:
  • 1/4 cup olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning

~instructions:

1. Bring a pot of water to boiling, salt generously. Add in the 2 cups of pasta, and cook according to box directions.
2. While pasta cooks, prep the veggies:
   • dice your cucumbers and red onion
   • quarter the cherry tomatoes
   • roll up and slice basil leaves into strips
   • drain and rinse the chickpeas
   • rinse and drain the spinach
3. Mix the lemon-dijon dressing ingredients in a small mason jar, set aside.
4. Once the pasta is cooked to your liking, drain.
5. In a large mixing bowl, add in the spinach, followed by the pasta. The residual heat from the pasta will wilt the spinach a bit (which I prefer).
6. Add in the chickpeas, red onion, cucumbers, basil, and cherry tomatoes.
7. Top with crumbled feta and drizzle over the lemon-dijon dressing.
8. Mix well, serve, and enjoy!

Notes: Leftovers can be stored in an air-tight container for up to 3 days.