You guys. Remember how I’m seasonally challenged? Well, still working on that. I love that so many people are so intentional about eating seasonally and I want so desperately to be that person, but then I see strawberries and blackberries and cucumbers in the dead of winter at the grocery store and think FRESH! SUMMER! NEED! And being mindful and intentional and one with the Earth goes out the window and lands in that one pile I have of lost aspirations and chucked resolutions.
With that in mind, do you want a refreshing pasta salad that tastes like summer? It’ll keep us sane in the dead of winter.
It’s really nothing crazy and basically the easiest thing since canned bread (<– that’s totally a real thing, BTW, and if you want to spend $45 on a pack of 12 you can buy it here). Although the flavors are greek-inspired, it’s quite the neutral dish (ugh, how gross is the word neutral?? haha ?) and can pair well as a side with a lot of things. Let’s brainstorm: some lemony chicken? Yes. Pulled pork sandwiches? Absolutely. On its own as a yummy vegetarian lunch? Of course! Eat some chocolate chunk cookies afterward? Always.
I’ve started to love whole wheat pasta thanks to DeLallo (and no, they aren’t paying me to say that). It’s really, really good pasta. Great texture, great flavor, great nutrition facts…what’s not to love? To the pasta we add cucumbers & chickpeas for crunch, feta cheese & kalamata olives for saltiness, and red onions for zip. A light & slightly lemony double greek yogurt dressing (double because 1) greek yogurt, and 2) greek seasonings!!) is poured over top and mixed in with all its salad friends. Salt & pepper as much as you like – I’ll leave that up to you because we’re friends & I trust you.
And hey, if you wanna, add in some other things! Go crazy. I think some diced bell peppers would be super yummy, and you could even throw that lemony chicken you were gonna serve it with into the mix of things to have an all-in-one entree. YOU are the captain of your fate. Or your food’s fate? What? Huh? How does that saying go again??
Makes 6-8 servings
1 can chickpeas, drained & rinsed
1 lb whole wheat farfalle (I love DeLallo brand!)
1/4 c finely diced red onion
1 cucumber, peeled & diced
1/2 c finely chopped kalamata olives
1/2 c feta crumbles
for the dressing:
1/2 c plain greek yogurt
1/4 c olive oil
1 T greek dressing seasoning (I use the Good Seasons brand)
juice of 1/2 lemon
s & p, to taste
Prepare pasta according to package directions. Drain & rinse with cold water and set aside.
In a bowl, whisk together the yogurt, olive oil, and greek seasoning. Pour all of the dressing over the pasta and gently mix together until the pasta is evenly coated.
Throw in the chickpeas, red onion, cucumber, olives, and feta. Add salt & pepper to taste. Serve!
Although I personally think that it tastes best on the first day, it keeps well in the fridge for a few days.