Cold Pasta Salad

• μερίδες: 4 servings
• χρόνος ενεργούς προετοιμασίας: 15 minutes
• συνολικός χρόνος: 25 minutes

Υλικά

8 ounces short pasta (wheels, lumache, shells, bowties, etc.)

1 can chickpeas (15 ounces or 240 g net - drained and rinsed, or 1½ cup cooked chickpeas)

1½ cup cucumber (diced)

½ cup sun-dried tomatoes (those that come in oil - drained and chopped)

1 scallion (chopped)

1 cup Greek yogurt

4 ounces feta cheese (crumbled)

2 tablespoons extra virgin olive oil

2 tablespoons dill (or parsley - chopped)

1 tablespoon lemon juice

1 teaspoon lemon zest

1 teaspoon dried oregano (or mint)

1 small clove garlic (grated)

½ teaspoon salt (and black pepper to taste - taste before adding as feta is already salty)

Οδηγίες

Cook the Pasta: Boil 8 ounces short pasta in salted water until just al dente. Reserve 1 cup pasta water, drain and rinse under cold water for 10 seconds to stop the cooking.

Make the Dressing: In a large mixing bowl, combine 1 cup Greek yogurt, 2 tablespoons extra virgin olive oil, 2 tablespoons dill, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon dried oregano, 1 small clove garlic (grated), ½ teaspoon salt, black pepper, and 4 tablespoons pasta water.

Crumble in 4 ounces feta cheese and stir to combine.

Marinate the Chickpeas: Add 1 can chickpeas (drained & rinsed) to the dressing and stir gently. Let them sit for a few minutes while the pasta cools—this helps them soak up the flavor.

Assemble the Salad: Add the cooked pasta, 1½ cup cucumber, 1 scallion, and ½ cup sun-dried tomatoes to the bowl. Toss everything together until well coated and creamy.

Spoon the salad into a serving bowl and top with fresh herbs and a sprinkle of Aleppo pepper. Serve cold or at room temperature.

Διατροφή

• Μέγεθος Μερίδας: 1 of 4
• Θερμίδες: 439 kcal
• Συνολικά Λιπαρά: 15 g
• Κορεσμένα Λιπαρά: 5 g
• Ακόρεστα Λιπαρά: 8 g
• Χοληστερόλη: 30 mg
• Νάτριο: 675 mg
• Συνολικοί Υδατάνθρακες: 56 g
• Διαιτητικές Ίνες: 4 g
• Συνολικά Σάκχαρα: 10 g
• Πρωτεΐνη: 21 g