Taste of the Ozarks: Mediterranean Pasta Salad

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SPRINGFIELD, Mo. -- Mediterranean Pasta Salad
Recipe courtesy: Dietitian Alix Opfer of Achieving Your Best

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Serves 6-8


• 3 cups uncooked protein pasta
• 2 cups halved cherry tomatoes
• 1 cup chickpeas, drained and rinsed
• 2 cups spinach & arugula mix
• 1 cup cucumbers, sliced into thin half moons
• 1 cup crumbled feta cheese
• 1 cup basil leaves, torn
• ½ cup minced parsley
• ½ cup chopped mint
• ¼ cup toasted pine nuts


• ¼ cup olive oil
• 3 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 3 garlic cloves, minced
• 1 teaspoon dried Italian seasoning
• ¼ teaspoon red pepper flakes


1. Bring a large pot of water to a boil. Prepare the pasta according to the package directions.

2. Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, Italian seasoning, red pepper flakes, and salt.

3. Drain the pasta, toss it with a little olive oil and let it cool to room temp. Transfer to a large bowl with the tomatoes, chickpeas, spinach/arugula mix, cucumbers, feta cheese, basil, parsley, mint, and pine nuts. Pour the dressing and toss to coat.

Nutrition Facts:
Servings: 8
Calories: 357 kcal, Fat: 16g, Carbs: 36.5g, Protein: 20.6g, Iron 3mg, Fiber 7.1g

Read the original version of this article at www.ky3.com.