Description
Pasta salad is a classic summer BBQ dish, but is normally mayo based, which I'm not a fan of. This has a homemade salad dressing that isn't too fatty but full of flavor. The salad ingredients are a great Mediterranean combination of chickpeas, roasted red peppers, pine nuts, and feta cheese. Any other nuts would work besides pine, and arugula can be used in place of spinach. For a protein source, mix in some shredded chicken! For a very similar dish, see my Mediterranean Sweet Potato Salad. You can also check out any of my other salad recipes or salad dressings.
Time
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Cost
Total Cost:
Cost per Serving:
$2.07
Ingredients
Serving(s)
Roasted Peppers
- 2 medium Bell pepper
- 1 tsp Extra virgin olive oil
- Pinch Salt
Chickpea Pasta
- 8oz box Chickpea pasta
Rest of Pasta Salad
- 15.5 oz can Chickpeas, drained and rinsed
- 2 medium Tomato
- 2 cups Spinach, fresh
- 1 English cucumber Cucumber
- 3/4 cup Feta cheese
- 1/4 cup Pine nuts
Dressing
- 1/4 cup Apple cider vinegar
- 2 tbsp Lemon juice
- 2 tbsp Extra virgin olive oil
- 2 tbsp Balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp Minced garlic
- 1 tbsp Basil, dried
- 1 tbsp Thyme, dried
- 1 tbsp Oregano, dried
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 2 tsp Lemon pepper
- 1/2 tsp Red pepper flakes
Instructions
Cook Mode Off: Prevents screen dimming
- Start with the peppers first, since they'll take the longest. Preheat your oven to 400F, and line a cookie sheet with parchment paper. Cut the peppers into long thin strips, and add to the sheet. Drizzle with oil and add a pinch of salt. Roast for 20-30 minutes, or until soft and lightly charred. Alternatively, you can use a (drained and rinsed) jar of roasted red peppers
- Meanwhile, prepare your pasta according to instructions. Drain and rinse, and shock with cold water to stop cooking. Optionally, drizzle with just a few drops of EVOO to prevent sticking
- As the peppers roast and the pasta boils, prepare the rest of the vegetables. Drain and rinse your can of chickpeas, and add to a large bowl. Cut up your tomatoes (small dice), cucumber (thin quarters), and spinach/arugula (rough chop). 1 pint of halved cherry tomatoes would work as well. Crumble in the feta cheese
- In a small dry pan over medium heat, add the pine nuts and lightly toast for about 3 minutes, until fragrant and lightly browned. Add to the bowl
- Finally, in a large glass, prepare the dressing. Pour in the apple cider vinegar, lemon juice, extra virgin olive oil, balsamic vinegar, Dijon mustard, and minced garlic. Add in your spices (basil, thyme, oregano, garlic powder, onion powder, lemon pepper, and red pepper flakes). Stir with a spoon
- Pour the dressing over your salad, and serve either cold or warm
Nutrition Facts
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Total Fat: 15.3g (20%
20 % of Daily Value (78 g)
)
Saturated Fat: 3.8g (19%
19 % of Daily Value (20 g)
)
Polyunsaturated Fat: 3.3g
Monounsaturated Fat: 6.5g
Cholesterol: 17mg (6%
6 % of Daily Value (300 mg)
)
Sodium: 539mg (23%
23 % of Daily Value (2300 mg)
)
Total Carbohydrate: 42.2g (15%
15 % of Daily Value (275 g)
)
Fiber: 9.1g (32%
32 % of Daily Value (28 g)
)
Net Carbs: 33.1g
Total Sugar: 6.4g
Protein: 16.3g (33%
33 % of Daily Value (50 g)
)
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Vitamin B12: 0.32mcg (13%
13 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.07mcg (0%
0 % of Daily Value (20 mcg)
)
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Calcium: 188mg (14%
14 % of Daily Value (1300 mg)
)
Iron: 5.26mg (29%
29 % of Daily Value (18 mg)
)
Magnesium: 78mg (19%
19 % of Daily Value (420 mg)
)
Potassium: 670mg (14%
14 % of Daily Value (4700 mg)
)
:
:
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:
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35.9
:
15.4
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:
8.9
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