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  • Ingredients
  • Directions
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This Pasta recipe is accented with chickpeas and tomato that lends an extra zing to Pasta Salad making it healthy as well as tasty. Oil is used sparsely making this dish suitable for everyone.

  • 200g fusilli or other corkscrew pasta
  • 1/4 cup finely chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon chopped garlic
  • 2 teaspoons grated lemon peel
  • 6 tablespoons olive oil
  • 2 cups chopped plum tomatoes
  • 300 can garbanzo beans (chickpeas), drained
  • 30g feta cheese, crumbled
  • Additional chopped fresh mint
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite.
  • Drain and rinse with cold water to cool. Drain again. 
  • Combine 1/4 cup mint, lemon juice, vinegar, garlic and lemon peel in large bowl. Gradually whisk in oil. 
  • Add pasta, tomatoes, garbanzo beans and feta cheese. Toss to blend well. 
  • Season salad to taste with salt and pepper. (Can be prepared ahead. Let stand at room temperature for 2 hours; or cover and refrigerate overnight)
  • Mound salad on large shallow platter.
  • Garnish with additional mint. 

Not reviewed yet

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