Mediterranean Pasta Salad
This simple and satisfying pasta salad draws inspiration from the flavors of Mediterranean cuisine. Refreshing tomato and cucumber, hearty chickpeas and salty feta take al dente fusilli in a whole new direction.
Serving size: 4
Calories per serving: 388
Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons white wine vinegar
1 shallot minced
8 ounces dried fusilli pasta
1/2 cup chopped green bell peppers
1/2 cup canned chickpeas rinsed and drained
1/2 cup chopped cucumbers
1/2 cup crumbled feta
1/4 cup chopped fresh flat-leaf parsley
2 medium vine-ripe tomatoes chopped
Whisk the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the mixing bowl with the dressing.
Add the peppers, chickpeas, cucumber, feta, parsley and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.