Mediterranean Pasta Salad

• portions: 8 servings
• temps actif: 20 minutes
• temps total: 40 minutes

Ingrédients

Kosher salt

8 oz. dried, short pasta, such as gemelli, penne, or bowtie

1 (15-oz.) can chickpeas, rinsed, drained

1 large red bell pepper, seeds and ribs removed, chopped

1 Persian cucumber, quartered lengthwise, chopped

2 scallions, chopped

3/4 c. crumbled feta

1/2 c. chopped mixed pitted olives

1/2 c. chopped sun-dried tomatoes

1 tbsp. chopped fresh mint

1 tbsp. chopped fresh oregano

1 tsp. za’atar seasoning

2 cloves garlic, grated

1/2 c. mayonnaise

3 tbsp. fresh lemon juice

1 tbsp. harissa paste

Instructions

In 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.

In a large bowl, toss chickpeas, bell pepper, cucumber, scallions, feta, olives, tomatoes, mint, oregano, and za’atar until combined. Fold in pasta.

In a small bowl, whisk garlic, mayonnaise, lemon juice, and harissa. Pour over pasta salad and toss until coated; season with salt, if needed.

Nutrition

• Calories: 347
• Lipides Totaux: 17 g
• Lipides Saturés: 4 g
• Acides Gras Trans: 0 g
• Cholestérol: 18 mg
• Sodium: 444 mg
• Glucides Totaux: 33 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 6 g
• Protéines: 10 g