Catelli Bistro Rainbow Pasta Salad with Lemon Tahini Dressing

Catelli Bistro Rainbow Pasta Salad with Lemon Tahini Dressing
  • 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


  1. Lemon Tahini Dressing: Whisk together yogurt, tahini, lemon juice, water, garlic, salt and pepper.
  2. Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl.
  3. 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
Catelli Bistro Rainbow Pasta Salad with Lemon Tahini Dressing, recipe PT15M PT1H 5 455 calories

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