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Sun-dried Tomato Pasta Salad
Ingredients
8 ounces
rotini pasta
1 (7-ounce) jar
sun-dried tomatoes packed in oil
1
lemon zest and juice
1 tablespoon
honey
1 teaspoon
dijon mustard
1 teaspoon
oregano
¼ teaspoon
salt
¼ teaspoon
black pepper
¼
red onion thinly sliced
1 (15-ounce) can
chickpeas rinsed and drained
1 cup
baby spinach packed
½ cup
green olives halved
¼ cup
crumbled feta cheese
Instructions
STEP 1
Bring a large pot of well-salted water to a boil over high heat. Cook the pasta until al dente, according to the package directions. Drain the pasta.,
STEP 2
Drain the sun-dried tomatoes and pour the oil into a large serving bowl. Add the lemon zest, lemon juice, honey, mustard, oregano, salt, and pepper and whisk until emulsified. Add the red onions and allow them to marinate in the dressing while you prepare the remaining ingredients.,
STEP 3
Transfer the pasta on top of the dressing with the onions. Add the reserved sun-dried tomatoes, chickpeas, spinach, and olives.,
STEP 4
Toss to combine and sprinkle with feta cheese right before serving.
Nutrition Facts
(per serving)
Calories:
380 calories
Servings:
4 servings
Carbohydrates:
54 g
Fat:
14 g
Fiber:
12 g
Protein:
16 g
Sugar:
4 g
Meal Effort
Preparation:
17 minutes
Cook:
15 minutes
Total:
32 minutes