Mediterranean Chickpea Pasta Salad

Menu PartSalad
Cuisine TypeMediterranean
Mediterranean Chickpea Pasta Salad

Source: Recipe courtesy of Barilla for Professionals

Fresh veggies, chickpea legume pasta and a splash of lemon juice make this a showstopping summer salad, created by Guckenheimer Regional Executive Chef Tamra Scroggins for Barilla.


6 boxes chickpea rotini

For the dressing:

1 1/2 Tbsps. sea salt

1/2 cup lemon juice

2 cups extra virgin olive oil

For the salad:

6 cups cucumbers, quartered and halved

6 Tbsps. mint leaves, roughly chopped

3 cups feta cheese, crumbled

6 garlic cloves, minced

4 Tbsps. fresh oregano

1 1/2 Tbsps. Dijon mustard

6 cups grape tomatoes, halved

6 cups spinach, roughly chopped

3 cups kalamata olives, halved


1. Bring a large pot of water to a boil and season with salt; cook the pasta for 7 minutes, then drain and toss with some oil. Place onto sheet try then into the fridge to cool down.

2. Place all the ingredients for the dressing into a blender and puree until smooth and set aside.

3. Add all the ingredients to a large bowl.

4. Gently fold the ingredients into each other then transfer to a serving platter.

5. Garnish with more feta before serving. 

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