Mediterranean Salad

I love the fresh taste of this salad.  It's both a pasta salad and green salad.  The seasoning has a definite Greek influence making it very flavorful and delicious.  I love this salad all year long because its easy to make as either a lunch, dinner or side dish.  A crisp fruity Sauvignon Blanc, Albarino or a drier Viognier. Cheers!


1 box of Farfalla or any short pasta 

1 cup cherry tomatoes cut in half

1/4 cup chopped parsley

1/4 cup chopped mint

1/2 cup peeled cucumber cut into half moons

1 1/2 cup drained and rinsed chickpeas

2 cups baby arugula leaves

2 cups crumbled feta cheese


Dressing:

1/2 cup extra virgin olive oil

4 Tbs. fresh lemon juice

2 finely minced garlic cloves

1 tsp. herbes de Provence seasoning

1 tsp. Dijon mustard

salt and pepper to taste


Cook pasta according to package directions.  

After draining the pasta, transfer to a large bowl and let the pasta come to room temperature.  To prevent sticking, add a drizzle of extra virgin olive oil over the pasta.

Cut cherry tomatoes in half.  Peel the cucumber and cut it in half lengthwise.  Dice into small half moon pieces.

To the pasta, add cherry tomatoes, cucumber, chopped parsley, chopped mint leaves, rinsed chickpeas, arugula leaves.  

In a small bowl, whisk together extra virgin olive oil, lemon juice, mustard, garlic, herbes de Provence, salt and pepper.  

Pour dressing over pasta mixture and toss to combine.  Top with feta cheese and gently toss again to combine


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