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Mediterranean Pasta Salad
Ingredients
Kosher salt
8oz.dried, short pasta, such as gemelli, penne, or bowtie
1(15-oz.) can chickpeas, rinsed, drained
1large red bell pepper, seeds and ribs removed, chopped
1Persian cucumber, quartered lengthwise, chopped
2scallions, chopped
3/4c.crumbled feta
1/2c.chopped mixed pitted olives
1/2c.chopped sun-dried tomatoes
1Tbsp.chopped fresh mint
1Tbsp.chopped fresh oregano
1tsp.za’atar seasoning
2cloves garlic, grated
1/2c.mayonnaise
3Tbsp.fresh lemon juice
1Tbsp.harissa paste
Directions
Step 1In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain (do not rinse); season with 1/2 teaspoon salt, tossing to distribute. Let cool slightly.
Step 2In a large bowl, toss chickpeas, bell pepper, cucumber, scallions, feta, olives, tomatoes, mint, oregano, and za’atar until combined. Fold in pasta.
Step 3In a small bowl, whisk garlic, mayonnaise, lemon juice, and harissa. Pour over pasta salad and toss until coated; season with salt, if needed.
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