Friday, January 8, 2010

Pasta and chick pea salad with mint

This is great as something to bring to a summer party to pass around. And the gluten eaters will not not even be able to tell the pasta is any different from what they eat.

1 package of fusilli, I like using Tinkyada
1/4 cup fresh chopped mint
2 T lemon juice
2 T white wine vinegar
1 T chopped garlic
2 t lemon peel
6 T olive oil
2 C chopped cherry tomatoes
1 can chick peas, drained and rinsed
4 oz. feta

Cook the pasta.

Combine 2nd set of ingredients, gradually whisk in oil, let sit.

Drain pasta, rinse.

Add pasta, beans and feta.

Let stand 1 hour for flavors to combine.

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