Mediterranean Chickpea Bowtie Salad (Print Version)
# Ingredients:
→ Pasta and Protein
01 -
340g bowtie pasta, cooked al dente and cooled to room temperature
02 -
1 can (425g) garbanzo beans (chickpeas), drained and rinsed
→ Vegetables and Cheese
03 -
1 cup grape tomatoes, halved
04 -
1 cup cucumbers, thinly sliced
05 -
1 cup black olives
06 -
1 cup feta cheese, crumbled
07 -
1/2 small red onion, finely diced
08 -
1/4 cup fresh dill, chopped, plus extra for garnish
→ Dressing
09 -
1/4 cup red wine vinegar
10 -
1/4 cup extra virgin olive oil
11 -
1 teaspoon Dijon mustard
12 -
1 teaspoon dried oregano
13 -
1/4 teaspoon garlic powder
14 -
1/8 teaspoon paprika
15 -
Kosher salt, to taste
16 -
Fresh cracked black pepper, to taste
# Instructions:
01 -
In a large bowl, combine the pasta, chickpeas, tomatoes, cucumbers, olives, feta cheese, red onion and dill.
02 -
In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, oregano, garlic powder, and paprika until well emulsified. Season with a generous pinch of kosher salt and freshly cracked black pepper.
03 -
Pour the dressing over the pasta mixture and toss gently until all ingredients are evenly coated.
04 -
Combine ingredients for dill yogurt sauce in a separate bowl until smooth and well incorporated.
05 -
Transfer the dressed pasta salad to a serving platter, drizzle with the prepared dill yogurt sauce, and garnish with additional fresh chopped dill.
# Notes:
01 -
The salad can be prepared up to 24 hours in advance and refrigerated, though it's best to add the dressing shortly before serving to maintain optimal texture.