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Mediterranean Pasta Salad
Description
Adapted from Love and Lemons
Ingredients
Scale
- 2 cups uncooked Banza rotini chickpea pasta
- 2 cups halved cherry tomatoes
- 1 ½ cups cooked chickpeas, drained and rinsed
- 2 cups arugula or spinach
- 1 cup 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
- 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
Instructions
- Prepare the chickpea pasta according to the package directions.
- Prepare the rest of the ingredients in a large bowl.
- Make the dressing – In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, herbes de Provence, red pepper flakes, and salt.
- Place cooked chickpea pasta in a a large bowl with the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts. Pour the dressing and toss to coat.
- Enjoy!
Keywords: Mediterranean Pasta Salad, Teresa's 7 Systems Kitchen, Dr. Pat Luse, The 7 Systems Plan, Banza Rotini Chickpea Pasta, Halved Cherry Tomatoes, Chickpeas, Arugula, Spinach, Cucumbers, Crumbled Feta Cheese, Basil Leaves, Minced Parsley, Chopped Mint, Toasted Pine Nuts, Extra-Virgin Olive Oil, Lemon Juice, Dijon Mustard, Garlic Cloves, Herbes de Provence, Dried Italian Seasoning, Red Pepper Flakes, Sea Salt
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