Healthy Garden Pasta Salad

Light and bright pasta salad loaded with extra vegetables.

Serves: 6 Save

Ingredients (6)

  • 1 pound (1 16oz box) brown rice fusilli pasta (or favorite type of noodle)
  • 1 can (15oz.) chickpeas, well rinsed
  • 2 cup fresh raw vegetables, chopped (try carrots, bell peppers, broccoli, cucumbers, and/or tomatoes)
  • 1/4 cup pumpkin seeds
  • 1/2 avocado, cut into chunks
  • Juice of 2 lemons


  1. Boil the pasta according to package directions, which will vary if you're using gluten-free pasta or whole-wheat pasta. Set aside to cool.
  2. Toss remaining ingredients with pasta until coated. Enjoy at room temperature, cold, or warm.