Print

Mediterranean Pasta Salad With Chickpeas

(Alt="")

2 from 1 reviews

Fresh herbs and fresh colourful veggies make this a beautiful-looking and tasty salad to take along to a bbq or family picnic.

Ingredients

16 oz. (454 g) Bowtie Pasta, cooked

1/2 red pepper, chopped 

1/2 yellow pepper, chopped

1/2 red onion, sliced

1 English cucumber, chopped or sliced

2 cups chopped tomatoes

2 tbsp. fresh parsley, chopped finely

1/2 tsp. dried oregano

2 tbsp. chopped fresh basil

1/3 cup black olives, pitted and sliced

1/3 cup chick peas (rinsed)

1/4 cup oil-packed sun-dried tomatoes, chopped

1/2 cup feta cheese, crumbled

Dressing

3 tbsp. red wine vinegar

1/3 cup extra virgin, light olive oil

2 tbsp. lemon juice

1 tsp. honey

1 tsp. dijon mustard

1/2 tsp. oregano

2 cloves garlic, minced

1/4 tsp. salt

1/4 tsp. freshly ground pepper

Pinch red pepper flakes

Instructions

1. Cook pasta until al dente according to package directions.  Rinse under cold water, drain and set aside in large bowl for mixing the salad together. 

2. In a separate bowl place chopped cucumber, red and yellow peppers, feta cheese, red onion, black olives, sun-dried tomatoes, fresh parsley, 1/4 tsp. oregano and fresh basil.  Add in chick peas. 

3. For dressing mix all of the dressing ingredients together in a glass mixing bowl, whisk until all ingredients are well blended. Add salt and pepper to taste. 

4. Add the chopped ingredients to the pasta then pour the dressing over top.  Mix well to coat all of the pasta.  

5. Refrigerate at least one hour before serving. 

Notes

Substitutes:

  • Penne pasta or rotini pasta may be substituted for the bowtie pasta.

Storage instructions:

  • Salad may be stored in the refrigerator for up to three days in a covered container. This pasta salad is not suitable for freezing.

Nutrition

Keywords: pasta salad