Seasonal Spring Pasta Salad

This is such a delicious, fresh and easy salad to make.  I adjust the vegetables in the salad to whatever is in season. The dressing is delicious and I usually double the recipe for other salads or for dipping veggies.  A delicious Chardonnay or Sauvignon Blanc goes perfectly with this dish.  If your looking for a cocktail to pair with this salad, my Spring Fling is refreshing and has wine in it.  Cheers!



 1 box of Fusilli or any short pasta 

1 cup artichoke hearts cut in half.  Note:  I use a can of non-marinated artichoke hearts

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.

Drain can of artichoke hearts.  Cut hearts in half.  

Peel the cucumber and cut the cucumber in half lengthwise.  Take a teaspoon and scrape the seeds out.  Slice cucumber  into small half moon pieces. 

Drain and rinse the can of chickpeas in a strainer.

To the pasta, add artichoke hearts, parsley, mint leaves, cucumber slices, chickpeas and baby arugula. 

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

Pour half of the dressing over pasta mixture and toss to combine. If you need more dressing, add it.   Top with feta cheese and gently toss again to combine.



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