Eastern Pasta Salad -

Eastern Pasta Salad

A traditional combination of mint and lemon makes this dish a salad for summer. Choose your favourite pasta shapes for this recipe and serve with warm pitta bread to mop up the delicious dressing.

Ingredients

350g/12oz dried pasta
Dash of olive oil
400g/14oz can chickpeas, drained
4tbsp chopped fresh mint
Finely grated zest of 1 lemon

For The Dressing:

3 cloves of garlic, crushed
90ml/6tbsp extra virgin olive oil
45ml/3tbsp white wine vinegar
Freshly squeezed juice of 1 lemon
Salt and freshly ground black pepper

Details

Serves: 5

Method

Bring a large saucepan of water to the boil and add the pasta with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and rinse under cold running water. Drain again and place in a large mixing bowl.

Add the chickpeas, mint and lemon zest to the pasta. Place all the dressing ingredients in a screw-top jar and shake well to mix. Pour the dressing over the chickpea mixture and mix well to combine. Cover and chill for at least 30 minutes. Toss before serving.

Related food category:

• Salad