Mediterranean Pasta Salad

I wanted a healthy pasta salad to serve with the Chicken Gyros with Tzatziki Sauce I was making for dinner. I found this recipe at Cookie and Kate┬áthat looked perfect and it used what I already had on hand which was very convenient. I love the texture of Israeli couscous and it soaked the flavor of the lemony vinaigrette up nicely. I also really enjoyed the subtle flavor and crisp texture of the raw vegetables. The pine nuts, feta, and basil made this pasta salad extra delicious. My husband and I loved it but my kids said it had too many veggies in it. You can’t win them all I guess.

Boil one cup of salted water. Add the Israeli couscous to the water reduce heat to low then cover with a lid and cook for the time stated in the couscous instructions. Drain any excess water if there is any.  Set aside to cool.

Whisk the olive oil, lemon juice, garlic, oregano, crushed red pepper flakes, sea salt and freshly cracked pepper, to taste together in a large serving bowl. Set aside. Once the pasta is cool, add it to the vinaigrette along with the chickpeas, tomatoes, olives, zucchini, squash, toasted pine nuts, feta cheese, and fresh basil. Toss to coat evenly then season with sea salt and freshly cracked pepper, to taste, if needed. Serve and enjoy.

Print
Print
Save
Save

Mediterranean Pasta Salad

Prep Time: 10 min.

Cook Time: 13-15 min.

Ingredients:

3/4 cup Israeli couscous
2 tbsp olive oil
Zest & juice of 1 small lemon
1 large clove of garlic, minced
Dash of dried oregano
Pinch of crushed red pepper flakes
Sea sea salt and freshly cracked pepper, to taste
1/2 cup chickpeas, drained and rinsed
1/2 cup grape or cherry tomatoes, chopped
10 kalamata olives, sliced
1/2 medium zucchini, small dice
1/2 small yellow squash, small dice
2 tbsp pine nuts, toasted
2 tbsp feta cheese
1/4 cup basil, chopped

Directions:

Boil one cup of salted water. Add the Israeli couscous to the water reduce heat to low then cover with a lid and cook for the time stated in the couscous instructions. Drain any excess water if there is any. Set aside to cool.

Whisk the olive oil, lemon juice, garlic, oregano, crushed red pepper flakes, sea salt and freshly cracked pepper, to taste together in a large serving bowl. Set aside. Once the pasta is cool, add it to the vinaigrette along with the chickpeas, tomatoes, olives, zucchini, squash, toasted pine nuts, feta cheese, and fresh basil. Toss to coat evenly then season with sea salt and freshly cracked pepper, to taste, if needed. Serve and enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cookie and Kate