A vibrant Mediterranean-inspired salad combining chickpea pasta with fresh vegetables, herbs, and tangy lemon dressing.
# What You'll Need:
→ Pasta
01 - 9 ounces chickpea pasta
→ Vegetables
02 - 1 large cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/4 red onion, finely chopped
→ Fresh Herbs
05 - 1/4 cup fresh parsley, chopped
06 - 2 tablespoons fresh dill, chopped
07 - 2 tablespoons fresh mint, chopped
→ Dressing
08 - 1/4 cup extra virgin olive oil
09 - Zest and juice of 1 large lemon
10 - 1 garlic clove, minced
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
→ Optional Additions
14 - 1/4 cup crumbled feta cheese
15 - 1/4 cup kalamata olives, pitted and sliced
# Cooking Steps:
01 - Bring a large pot of salted water to a boil. Add chickpea pasta and cook according to package instructions until al dente. Drain in a colander and rinse thoroughly with cold water to cool completely.
02 - In a large mixing bowl, combine diced cucumber, halved cherry tomatoes, finely chopped red onion, chopped parsley, chopped dill, and chopped mint. Toss gently to distribute evenly.
03 - In a small bowl or jar, whisk together extra virgin olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, sea salt, and freshly ground black pepper until the emulsion is smooth and well combined.
04 - Add the cooled cooked pasta to the vegetable and herb mixture. Pour the prepared dressing over the salad and toss gently to ensure all components are evenly coated.
05 - If using feta cheese and olives, carefully fold them into the salad to distribute without breaking the delicate ingredients.
06 - Transfer the salad to the refrigerator and chill for at least 15 minutes before serving to allow flavors to meld and develop complexity.
