Barilla Chickpea Penne Pasta Salad with Watermelon, Asparagus and Feta2018-07-31
Juicy watermelon and cool mint simply dressed with a sweet-salty combination of flavors makes this pasta dish a perfect fit for summer menus. Try preparing this dish with any of the new 4 varieties of Barilla® Legume Pasta – Red Lentil Penne, Red Lentil Rotini, Chickpea Rotini and Chickpea Casarecce.
Bring salted water to a boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 1 min. less than directed on package. Drain; toss with ¼ cup olive oil, arrange pasta on sheet trays in single layer. Cover and refrigerate to cool.
Combine vinegar, mustard, honey and paprika in blender or work bowl of food processor. Slowly add remaining olive oil in a steady stream. Blend until mixture is thickened; season with salt and pepper to taste.
Gently toss pasta, watermelon, dressing, mint and half of the cheese in large bowl until combined. Serve topped with remaining cheese.
- 3 lbs. Barilla Chickpea Penne
- 1-1/4 cup extra virgin olive oil, divided
- 3/4 cup sherry vinegar
- 2 tbsp. dijon mustard
- 2 tbsp. honey
- 1 gallon diced, seedless watermelon
- 3 lbs. thin asparagus spears, trimmed, cut in 1/2-inch pieces
- 1-1/2 cups loosely packed, torn mint leaves
- 24 ounces crumbled feta cheese
Chef Recommended Cuts
- Chickpea Penne
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.