Pasta Salad for Lunch This Week! Recipe

Ingredients

• 1 lb fusilli or 1 lb farfalle pasta
• olive oil
• 1/2 cup canned chick-peas or 1/2 cup cooked chickpeas
• 1/2 cup arugula
• 1/4 cup crumbled feta
• 2 tablespoons extra virgin olive oil
• 2 teaspoons fresh lemon juice
• 6 jarred artichoke hearts, chopped
• 2 tablespoons chopped roasted almonds
• 2 tablespoons grated parmesan cheese
• 1 (3 ounce) can tuna, drained
• 1/4 cup pitted kalamata olive
• 2 tablespoons chopped red onions
• 2 teaspoons red wine vinegar
• 1 carrot, thinly sliced
• 1/4 English cucumber, diced
• 1 tablespoon canola oil
• 2 tablespoons chopped roasted peanuts
• 2 teaspoons low sodium soy sauce
• 1 teaspoon rice vinegar
• 1/2 cup shredded chicken
• 1/4 cup prepared pesto sauce