Mediterranean Chickpea Pasta Salad
| Serves | 24 |
|---|---|
| Ingredients | Pasta |
| Menu Part | Salad |
| Cuisine Type | Mediterranean |
Source: Recipe courtesy of Barilla for Professionals
Fresh veggies, chickpea legume pasta and a splash of lemon juice make this a showstopping summer salad, created by Guckenheimer Regional Executive Chef Tamra Scroggins for Barilla.
Ingredients
6 boxes chickpea rotini
For the dressing:
1 1/2 Tbsps. sea salt
1/2 cup lemon juice
2 cups extra virgin olive oil
For the salad:
6 cups cucumbers, quartered and halved
6 Tbsps. mint leaves, roughly chopped
3 cups feta cheese, crumbled
6 garlic cloves, minced
4 Tbsps. fresh oregano
1 1/2 Tbsps. Dijon mustard
6 cups grape tomatoes, halved
6 cups spinach, roughly chopped
3 cups kalamata olives, halved
Steps
1. 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 sheet try then into the fridge to cool down.
2. Place all the ingredients for the dressing into a blender and puree until smooth and set aside.
3. Add all the ingredients to a large bowl.
4. Gently fold the ingredients into each other then transfer to a serving platter.
5. Garnish with more feta before serving.