Lemony Pasta Salad with Chickpeas and Feta
(makes 8 servings)
8 oz dried whole wheat rotini (or your favorite pasta), cooked according to pkg
15 oz can of chickpeas, rinsed
zest and juice of 1-2 lemons
6 oz herb pesto*
6 oz Feta, crumbled
sat & pepper, to taste
Combine everything in a mixing bowl. Serve warm, or room temp. Can be made ahead and stored in the fridge.
* I happened to have a jar of Bella Cucina herb pesto (nut-free, bonus so this can be sent in my little one's school lunchbox this week...) in my pantry that I'd been given as a gift. If you want to make your own, simply combine a few hearty handfuls of your favorite fresh herbs in a blender with enough olive oil to reach your desired consistency.