Lemon Pasta Salad with Roasted Tomatoes, Chickpeas & Feta
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
8 side servings
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Calories
285 kcal
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Course
Main Course
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Cuisine
Mediterranean
Lemon Pasta Salad with Roasted Tomatoes, Chickpeas & Feta
Description
Lemon Pasta Salad with Roasted Tomatoes, Chickpeas & Feta features cooked bowtie pasta cooled for a refreshing texture. Cherry tomatoes are tossed with olive oil, salt, and pepper, then blistered in a hot pan until soft and slightly charred. Toasted pine nuts add a toasty flavor and crunch.
The dressing blends extra virgin olive oil, freshly squeezed lemon juice and zest, honey for sweetness, red pepper flakes for mild heat, and salt. Cooked or canned chickpeas and crumbled feta bring earthiness and creaminess, while sliced green olives add a briny contrast. Fresh basil cut into chiffonade contributes herbaceous brightness.
All ingredients except the delicate roasted tomatoes are combined and tossed with the dressing to coat evenly. The roasted tomatoes are gently folded in last to maintain their texture. This pasta salad tastes best served at room temperature, offering a refreshing and flavorful accompaniment to grilled meats or as a stand-alone dish.
Ingredients
Pasta Salad Ingredients
- 4 cups bowtie pasta dry
- 1/4 cup pine nuts
- 1 pint cherry tomatoes or heirloom cherry tomatoes
- 1/2 teaspoon olive oil
- 1/4 teaspoon salt
- Pinch black pepper
- 1 cup chickpeas cooked or canned and drained
- 3/4 cup feta cheese crumbled
- 1/3 cup green olives ripe, sliced
- 1/4 cup basil chopped or chiffonade cut
Dressing Ingredients
- 4 tablespoons extra virgin olive oil
- 3 1/2 tablespoons lemon juice freshly squeezed
- 2 teaspoons honey
- 1 teaspoon lemon zest
- 3/4 teaspoon red pepper flakes if spice sensitive, use 1/4 tsp, crushed
- 1/4 teaspoon salt heaping
Instructions
- Cook the pasta according to directions on the box to desired tenderness. Drain, rinse with cool water till pasta is room temperature. Reserve.
- Heat a medium saute pan over medium heat and toast the pinenuts, stirring frequently, until golden brown and fragrant. Reserve pinenuts in a small dish; keep the pan on medium heat.
- In a small bowl, combine tomatoes, olive oil, 1/4 tsp salt and pinch of black pepper. Toss to combine, then add the tomatoes to the hot pan you toasted the pinenuts in. Give them a shake occasionally and cook over medium heat until blistered, about 10 minutes.
- Whisk together dressing ingredients till well combined.
- In a large salad bowl, combine all ingredients except tomatoes with the dressing, tossing to make sure all ingredients are well coated. Add the roasted tomatoes last-- gently stir them in, they will be very soft and delicate. Add more salt to taste, if desired-- careful, the olives and feta are pretty salty on their own!
- Serve at room temperature or chilled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8side servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 12mg | 4% |
| Sodium | 458mg | 19% |
| Potassium | 266mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 16.5mg | 18% |
| Calcium | 94mg | 9% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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