Mediterranean Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is my son's favourite Pasta salad recipe. The original recipe called for a can of whole Chickpeas but I prefer using Channa Dall (split chickpeas). Whichever you choose....enjoy! Ingredients:
vinaigrette |
1/4 cup red wine vinegar |
1 tbsp. lemon juice |
2 cloves garlic, minced |
2 tsp. dried oregano |
salt and freshly ground pepper to taste |
2/3 cup extra-virgin olive oil |
salad |
2 cups uncooked penne pasta (i use whole-wheat) |
1 19 oz. can chick peas, drained or 1 cup channa dall (split chickpeas cooked in boiling water for 30 min. or until tender) |
10 cherry tomatoes, cut in half |
1 small red onion, coarsely chopped |
1 yellow pepper, coarsely chopped |
1 red pepper, coarsely chopped |
1/2 english cucumber, sliced |
1/2 cup pitted olives, sliced |
1/2 cup feta cheese, crumbled |
Directions:
1. To make the Vinaigrette:
2. In a small bowl, whisk together the red wine vinegar, lemon juice, garlic, oregano, salt and pepper and olive oil until combined. Set aside until ready to use.
3. To assemble the salad:
4. Bring a pot of salted water to boil. Add the pasta and cook until just tender. Drain and rinse under cold running water until cooled.
5. If you are using Channa Dall instead, put measured amount in water on saucepan on the stove and bring to a boil. Turn down the heat and cook until tender, approximately 1/2 hour.
6. Place the pasta in a large bowl and add the chickpeas (or the Channa Dall), tomatoes, feta cheese,red onion, yellow and red peppers, cucumber and olives.
7. Pour on the vinaigrette and toss the salad well. This can be done ahead of time and stored, covered with plastic wrap and refrigerated for a few hours.
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