Mediterranean Pasta Salad
From chuckieb 13 years agoIngredients
- Vinaigrette: shopping list
- 1/4 cup red wine vinegar shopping list
- 1 tbsp. lemon juice shopping list
- 2 cloves garlic, minced shopping list
- 2 tsp. dried oregano shopping list
- salt and freshly ground pepper to taste shopping list
- 2/3 cup extra-virgin olive oil shopping list
- Salad: shopping list
- 2 cups uncooked penne pasta (I use whole-wheat) shopping list
- 1 19 oz. can chick peas, drained or 1 cup channa dall (split chickpeas cooked in boiling water for 30 min. or until tender) shopping list
- 10 cherry tomatoes, cut in half shopping list
- 1 small red onion, coarsely chopped shopping list
- 1 yellow pepper, coarsely chopped shopping list
- 1 red pepper, coarsely chopped shopping list
- 1/2 english cucumber, sliced shopping list
- 1/2 cup pitted olives, sliced shopping list
- 1/2 cup feta cheese, crumbled shopping list
How to make it
- To make the Vinaigrette:
- In a small bowl, whisk together the red wine vinegar, lemon juice, garlic, oregano, salt and pepper and olive oil until combined. Set aside until ready to use.
- To assemble the salad:
- Bring a pot of salted water to boil. Add the pasta and cook until just tender. Drain and rinse under cold running water until cooled.
- If you are using Channa Dall instead, put measured amount in water on saucepan on the stove and bring to a boil. Turn down the heat and cook until tender, approximately 1/2 hour.
- Place the pasta in a large bowl and add the chickpeas (or the Channa Dall), tomatoes, feta cheese,red onion, yellow and red peppers, cucumber and olives.
- Pour on the vinaigrette and toss the salad well. This can be done ahead of time and stored, covered with plastic wrap and refrigerated for a few hours.
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