Catelli Bistro Rainbow Pasta Salad with Lemon Tahini Dressing
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Ingredients25 m servings 325 cals
Original recipe yields 8 servings (6 to 8 servings)
- Lemon Tahini Dressing: Whisk together yogurt, tahini, lemon juice, water, garlic, salt and pepper.
- Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl.
- 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.
- Toss canned oil-packed tuna into the salad for added protein if desired.
Per Serving: 325 calories; 10.3 g fat; 47.4 g carbohydrates; 13.2 g protein; 9 mg cholesterol; 531 mg sodium. Full nutrition