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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | Pasta, corn, dry | 1 1/2 | cup | chickpeas (15oz can) | 3 | cups | Spinach | 1/3 | cup slices | Radishes | 1/3 | cup, crumbled | feta cheese, crumbled | 3 | tablespoons | basil fresh, minced | 1 | tablespoon | oregano | 1 | tablespoon | parsley flakes | 1 | tablespoon chopped | Chives | 1/8 | cup whole kernels | almonds sliced | 2 | tablespoon | olive oil | 1 | tablespoon | lemon juice | 1 | tablespoon | red peppers (hot), crushed | 1 | teaspoon or 1 packet | Dijon Mustard | 1 | tablespoon | Tomato & Garlic Pesto Mix, dried, Tastefully Simple |
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Steps
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Sequence
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Step
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| | 1 | Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. | | 2 | Meanwhile, make the dressing. In a small bowl, whisk
together the olive oil, lemon juice, mustard, chives, herbes de Provence, red pepper flakes, and salt. (Note: the dressing will have a strong flavor, it’ll mellow once it coats all of the pasta salad ingredients). | | 3 | Drain the pasta, toss it with a little olive oil (so that it doesn’t stick together) and let it cool to room temp. Transfer to a large bowl with the tomatoes, chickpeas, spinach, cucumbers, feta cheese, basil, parsley, oregano, and almond slices. Pour the dressing and toss to coat. Season to taste with more lemon, salt, pepper, and/or a drizzle of olive oil, if desired, and serve. |
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