Mediterranean Pasta Salad
Servings 4
Equipment
- Small Saucepan
Ingredients
- ¾ cup Israeli couscous
- 2 tbsp olive oil
- Zest & juice of 1 small lemon
- 1 large clove of garlic minced
- Dash of dried oregano
- Pinch of crushed red pepper flakes
- Sea sea salt and freshly cracked pepper to taste
- ½ cup chickpeas drained and rinsed
- ½ cup grape or cherry tomatoes chopped
- 10 kalamata olives sliced
- ½ medium zucchini small dice
- ½ small yellow squash small dice
- 2 tbsp pine nuts toasted
- 2 tbsp feta cheese
- ¼ cup basil chopped
Instructions
- Boil one cup of salted water in a small saucepan.
- Add the Israeli couscous to the water, reduce the heat to low, then cover with a lid and cook for the time stated in the couscous instructions.
- Drain any excess water, if any. Set aside to cool.
- Whisk the olive oil, lemon juice, garlic, oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper to taste in a large serving bowl; set aside.
- Once the pasta is cool, add it to the vinaigrette along with the chickpeas, tomatoes, olives, zucchini, squash, toasted pine nuts, feta cheese, and fresh basil.
- Toss to coat evenly, then season with sea salt and freshly cracked pepper, to taste, if needed. Serve and enjoy.