Summer Pasta Salad

7 meals

From a reel by Jack Perez — watch the original

Ingredients

• 2 Boxes Banza Chickpea Pasta (16 oz total / 454g)
• 10 oz Turkey Pepperoni, quartered (283g)
• 1.5 Cups Cherry Tomatoes, diced (250g)
• 1 Medium Green Bell Pepper, diced (150g)
• 2 Cups Cucumber, diced (300g)
• 8 oz Colby Jack Cheese, cubed (224g)
• 1/2 Cup Grated Parmesan Cheese (40g)
• 1 Cup Light Italian Dressing (256g)

Instructions

1. Prepare the chickpea pasta following the package instructions, then drain and rinse with cold water until cooled.
2. Cut the turkey pepperoni into quarters and dice the bell pepper, cucumber, tomatoes, and cheese.
3. In a large bowl, mix the cooled pasta, pepperoni, vegetables, cheese, Italian dressing, and parmesan cheese until well combined.
4. Portion the salad into 7 servings, approximately 2.25 cups each.
5. Chill in the refrigerator for at least 30 minutes before eating.
6. Keep stored in airtight containers in the refrigerator for a maximum of 7 days.