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Catelli Bistro Chickpea and Mint Fusilli Salad

Rated as 5 out of 5 Stars

"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."
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1 h 20 m servings 489 cals
Original recipe yields 6 servings (6 to 8 servings)


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  1. 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.
  2. Lemony-Yogurt Dressing: Whisk together yogurt, mayonnaise, olive oil, lemon juice and zest, garlic, salt and pepper.
  3. 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.


  • Tip:
  • For a quick alternative, use store-bought creamy Italian dressing and add a squeeze of lemon juice.

Nutrition Facts

Per Serving: 489 calories; 19.5 g fat; 66.4 g carbohydrates; 14.8 g protein; 4 mg cholesterol; 497 mg sodium. Full nutrition

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Great but l had no fresh mint but l have fresh Dill in my garden so l finely chopped about 2 tablespoons and it was great!!