Mediterranean Pasta Salad
In a large bowl, toss chickpeas, bell pepper, cucumber, scallions, feta, olives, tomatoes, mint, oregano, and za’atar until combined. Fold in pasta.
Ingredients :
- Kosher salt
- 8 oz. dried, short pasta, such as gemelli, penne, or bowtie
- 1 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 cup crumbled feta
- 1/2 cup chopped mixed pitted olives
- 1/2 cup 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 cup mayonnaise
- 3 Tbsp. fresh lemon juice
- 1 Tbsp. harissa paste
Directions :
- 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.
