Cold Pasta Salad

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 25 minutes

食材

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)

步驟

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.

營養

• 每份大小: 1 of 4
• 卡路里: 439 kcal
• 總脂肪: 15 g
• 飽和脂肪: 5 g
• 不飽和脂肪: 8 g
• 膽固醇: 30 mg
• 鈉: 675 mg
• 總碳水化合物: 56 g
• 膳食纖維: 4 g
• 總糖: 10 g
• 蛋白質: 21 g