Mediterranean Chickpea Pasta Salad2019-05-02
Chickpea legume pasta, fresh vegetables, and a splash of lemon juice make this salad sing.
Bring a large pot of water to a boil and season with salt, cook the pasta for 7 minutes then drain and toss with some oil. Place onto a sheet tray then into the fridge to cool down.
Place all the ingredients for the dressing into a blender and puree until smooth and set aside.
Add all the ingredients to a large bowl.
Gently fold the ingredients into each other then transfer to a serving platter.
Garnish with more feta before serving
- 6 boxes Barilla® chickpea rotini
- 6 ea garlic cloves, minced
- 1 ½ tbsp sea salt
- 4 tbsp fresh oregano
- ½ cup lemon juice
- 1 ½ tbsp dijon mustard
- 2 cups extra virgin olive oil
- Ingredients for the salad:
- 6 cups grape tomatoes, halved
- 6 cups cucumbers, quartered and halved
- 6 cups spinach, roughly chopped
- 6 tbsp mint leaves, roughly chopped
- 3 cups kalamata olives, halved
- 3 cups feta cheese, crumbled
Chef Recommended Cuts
Barilla® Chickpea Rotini with Arugula, Sweet Tomatoes, Wheat Berries, Red Quinoa, Farro, Creamy Cilantro Ginger Dressing, and Crunchy Wild Rice
Barilla® Red Lentil Penne with Warm Eggplant Caponata, Pine Nuts and Mint
Lamb Ragout with Berbere
Barilla® Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Pumpkin Seeds and Dried Cherries
Plus Penne with Savory Tomato Sauce, Creamy Ricotta, Calabrian Chili Oil and Toasted Bread Crumbs
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.