Catelli Bistro Chickpea And Mint Fusilli Salad Recipes
CATELLI BISTRO CHICKPEA AND MINT FUSILLI SALAD
With fresh mint and a lemon-yogurt dressing, this vegetarian pasta salad with Mediterranean flavours is perfect for summer barbecues, served alongside grilled fish, shrimp or chicken.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Cook fusilli according to package directions. Drain and rinse under cold water; transfer to a large bowl. Meanwhile, halve the cucumber lengthwise and use the end of a spoon to scoop and discard seeds. Chop cucumber into 1/2-inch (1 cm) pieces; set aside.
- Lemony-Yogurt Dressing: Whisk together yogurt, mayonnaise, olive oil, lemon juice and zest, garlic, salt and pepper.
- Add cucumber, chickpeas, onion and orange pepper to pasta; toss with dressing. Refrigerate for at least 1 hour or up to 4 hours. Fold in olives and mint just before serving.
Nutrition Facts : Calories 488.7 calories, Carbohydrate 66.4 g, Cholesterol 4 mg, Fat 19.5 g, Fiber 8.4 g, Protein 14.8 g, SaturatedFat 2.4 g, Sodium 497.3 mg, Sugar 6.3 g
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