Pulse pasta salad

Course Salad
Servings 2 people


  • 150 g pulse pasta uncooked
  • 1 400g tin of chickpeas drained and rinsed
  • 1 red capsicum chopped
  • 10 olives chopped or whole
  • ½ cucumber Chopped
  • 1 red onion finely chopped
  • 2 carrot grated
  • 2 tbsp balsamic vinegar
  • ½ lemon juiced
  • 2 pepper to taste
  • 40 g Feta cheese chopped
  • 5 sun dried tomatoes chopped


  • Cook the pulse pasta as per the packet instructions
  • Mix together all the salad/vegtables with the chickpeas and cooked (and cooled) pasta.
  • Add balsamic vinegar, lemon juice, pepper and feta cheese at the time of serviing and mix together well


This can be prepared in advance and then add feta and balsamic vinegar at time of serving
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