Mediterranean Pasta Salad
- Womenscorner Desk
- November 13, 2020
Ingredients :
- 3 cups uncooked fusilli pasta
- 2 heaping cups halved cherry tomatoes
- 1 ½ cups cooked chickpeas, drained and rinsed
- 2 cups arugula
- 1 cup Persian cucumbers, sliced into thin half moons
- 1 cup crumbled feta cheese
- 1 cup basil leaves, torn
- ½ cup minced parsley
- ½ cup chopped mint
- ¼ cup toasted pine nuts
Dressing :
- ¼ cup extra-virgin olive oil, more for drizzling
- 3 tablespoons lemon juice
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- 1 teaspoon Dijon mustard
- 3 garlic cloves, minced
- 1 teaspoon herbes de Provence, or dried Italian seasoning
- ¼ teaspoon red pepper flakes
- ¾ teaspoon sea salt
Method : Bring an outsized pot of salted water to a boil. Prepare the pasta consistent with the package directions, or until slightly past hard. Meanwhile, make the dressing. during a small bowl, whisk together the vegetable oil , juice , mustard, garlic, herbes de Provence, red pepper flakes, and salt. (Note: the dressing will have a robust flavor, it’ll mellow once it coats all of the salad ingredients). Drain the pasta, toss it with a touch vegetable oil (so that it doesn’t stick together) and let it cool to room temp. Transfer to an outsized bowl with the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts. Pour the dressing and toss to coat. Season to taste with more lemon, salt, pepper, and/or a drizzle of vegetable oil , if desired, and serve.
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