Lemon Pasta Salad with Roasted Tomatoes, Chickpeas & Feta
Recipe GLPR6fa5491305073e
A bright, Mediterranean-inspired pasta salad combining tender bowtie pasta with bursts of blistered cherry tomatoes, creamy chickpeas, and tangy feta. Toasted pine nuts add a buttery crunch, while a fresh lemon vinaigrette with basil brings everything together. Serve at room temperature for the perfect summer side dish or light appetizer.
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Ingredients
4 cups dry bowtie pasta
1 pint cherry tomatoes
4 tbsp extra virgin olive oil
1/4 tsp salt
Pinch of black pepper
1/4 cup pine nuts
1 cup cooked or canned chickpeas, drained
3/4 cup crumbled feta cheese
1/3 cup sliced ripe green olives
3 1/2 tbsp freshly squeezed lemon juice
1 tsp lemon zest
2 tsp honey
3/4 tsp crushed red pepper flakes
1/4 cup fresh basil, chopped
Directions
Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions until just tender. Drain and rinse with cool running water until the pasta reaches room temperature. Set aside.
Heat a medium skillet over medium heat. Add the pine nuts and toast, stirring frequently, for 2 to 3 minutes until golden brown and fragrant. Transfer to a small dish and set aside.
In a small bowl, combine the cherry tomatoes with 4 tbsp olive oil, 1/4 tsp salt, and a pinch of black pepper. Toss gently to coat.
Return the skillet to medium heat and add the tomato mixture. Shake the pan occasionally and cook for about 10 minutes until the tomatoes are blistered and softened. Remove from heat and allow to cool slightly.
In a small bowl, whisk together the lemon juice, lemon zest, honey, and red pepper flakes until well combined. This is your dressing.
In a large salad bowl, combine the cooled pasta, chickpeas, feta cheese, green olives, toasted pine nuts, and fresh basil. Pour the dressing over the mixture and toss gently to coat all ingredients evenly.
Carefully fold the roasted tomatoes into the salad, stirring gently to avoid breaking up the delicate blistered tomatoes.
Taste and adjust seasoning with additional salt if desired, keeping in mind that the olives and feta are naturally salty. Serve at room temperature or chilled.
