- 1 (375 g) package Catelli Bistro® Tri-Colour Rainbows
- 2 cups baby arugula
- 1 cup cherry tomatoes, halved
- 1 cup canned chickpeas, drained and rinsed
- 1 cup chopped English cucumber
- 1/4 cup sliced pitted kalamata olives
- 1/4 cup finely chopped red onion
- 1/2 cup chopped fresh parsley, divided
- 1/2 cup crumbled feta cheese, divided
- Lemon Tahini Dressing:
- 1/2 cup plain 2% yogurt
- 1/3 cup tahini
- 3 tablespoons lemon juice
- 2 tablespoons water
- 1 clove garlic, minced
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Lemon Tahini Dressing: Whisk together yogurt, tahini, lemon juice, water, garlic, salt and pepper.
- Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl.
- Add arugula, tomatoes, chickpeas, cucumber, Kalamata olives, red onion, half of the parsley and half of the feta to pasta; drizzle with dressing and toss to coat. Sprinkle with remaining parsley and feta cheese. Serve immediately.
05/08/2018
recipepes.com
Catelli Bistro Rainbow Pasta Salad with Lemon Tahini Dressing, recipe
PT15M
PT1H
5
455 calories
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