Mediterranean Pasta Salad
, Serves 6–8
A chilled pasta salad with cucumber, peppers, chickpeas, feta and kalamata olives tossed in a yogurt-vinaigrette dressing.
| prepBring a large pot of salted water to a boil | ||||
| 500 g Fiorelli pasta | Cook pasta according to package directions | Drain, rinse with cold water & toss with oil | Toss pasta, vegetables & dressing together | Chop dill, stir in with pepper to taste |
| 5 Persian cucumbers, finely diced | Combine vegetables, olives, feta & chickpeas | |||
| 1 red pepper, finely diced | ||||
| 1 green pepper, finely diced | ||||
| 1/2 red onion, finely diced | ||||
| 200 g cherry tomatoes, halved | ||||
| kalamata olives, halved | ||||
| 200 g crumbled feta | ||||
| 1 can (540 mL) chickpeas, rinsed and drained | ||||
| olive oil | Shake dressing ingredients in jar to combine | |||
| red wine vinegar | ||||
| 3 tbsp greek yogurt | ||||
| 1 tbsp mayonnaise | ||||
| 1 tbsp lemon juice | ||||
| 2 tsp Dijon mustard | ||||
| 1 tsp salt | ||||
| 1 tbsp honey | ||||
| 1 tsp dried oregano | ||||
| 2 garlic cloves, grated | ||||
| finely chopped dill | ||||
| Pepper to taste | ||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.