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Total time
20 Minutes
5 servings

  8 ounces dried whole wheat bowtie pasta (3 generous cups)

 1 small red bell pepper cut into ¾-inch dice (about 1 cup)

 8 ounces cooked chicken cut into ¾-inch dice (about 1½ cups)

 ½ cup crumbled feta cheese

½ to 1 cup canned chickpeas drained and rinsed, optional

 ⅓ cup loosely packed fresh basil leaves cut into thin strips (a.k.a. ribbons)

·⅓ cup Italian salad dressing


1. Cook the pasta according to package directions. When done, drain, rinse with cold water, and drain again.

2. Place the pasta in a large bowl. Add the bell pepper, chicken, feta cheese, chickpeas as desired, basil, and salad dressing and stir to combine.

3. Pack in plastic containers with a tight-fitting lid or place in a bento-style lunch box and send to school or work.

Recipe courtesy of National Pasta Association


Calories: 330
Total Fat: 7g
Saturated Fat: 3g
Sodium: 480 mg
Carbohydrate:46 g
Total Sugar: 6g
Added Sugar: 2 g
Fiber: 7g
Protein: 24 g

Yield: 5 servings

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