Recipe:
- 2 1/2 cups uncooked pasta, such as cellentani, rotini or farfalla
- 1/2 cup sliced red onions or shallots
- 1 small pint of cherry tomatoes, halved
- 1 cup peeled and diced cucumbers
- 1 cup canned chickpeas drained and rinsed
- 2/3 cup crumbled feta cheese
Dressing:
- 1/3 cup red wine vinegar
- 1 teaspoon minced garlic or 1 teaspoon garlic powder
- 2 teaspoons dill weed (dried is fine)
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon of sea salt
Directions:
- Cook pasta to al dente with salted water according to directions
- While pasta is cooking, chop veggies and make dressing. For dressing, add everything together for dressing except EVOO in a small bowl, then whisk in EVOO.
- Once pasta is done, remove from stove, strain, and add to serving bowl. Stir in a tablespoon of EVOO to prevent from sticking and let cool for 10-15 minutes.
- Once cooled add your chopped veggies and dressing into the bowl and stir a few times. Let cool in the fridge for at least 2 hours and up to 48 hours. When ready to serve, stir, top with feta and gently stir.
Enjoy!
Marisa
