INGREDIENTS
8 ozs
chickpea rotini pasta
125 gs
brocolli florets
145 gs
cherry tomatoes
1/4 cup
onion
1/4 cup
parsley
1/4 cup
basil
1 1/2 ozs
feta cheese
2 1/4 ozs
olives
1 serving
salt and pepper
50 gs
extra virgin olive oil
50 gs
red wine vinegar
1 tbsp
dijon mustard
1
garlic clove
1 serving
salt and pepper
110 gs
135 gs