Mediterranean pasta bowl (Print Version)
# Ingredients:
→ For the pasta salad
01 -
400g chickpeas (1 can), rinsed and drained
02 -
100g baby spinach, roughly chopped
03 -
450g fusilli pasta
04 -
75g pickled peppers, sliced
05 -
300g cherry tomatoes, halved
06 -
100g mini bell peppers, thinly sliced
07 -
75g Kalamata olives, halved
08 -
100g grated parmesan cheese
09 -
75g provolone or mozzarella cheese, diced
→ For the dressing
10 -
3/4 tsp salt
11 -
60ml red wine vinegar
12 -
120ml extra virgin olive oil
13 -
2 tsp dried parsley
14 -
30ml lemony water (as a sub for pickled pepper juice)
15 -
1/2 tsp black pepper
16 -
3 tbsp shallots, finely chopped
17 -
2 dried oregano, tsp
18 -
2 garlic cloves, minced
# Instructions:
01 -
Boil fusilli in a large pot of salted water until tender but firm. Drain, rinse in cold water, and set aside.
02 -
Combine olive oil, red wine vinegar, lemony water, shallots, minced garlic, oregano, parsley, salt, and pepper in a bowl. Let it sit for a bit to let the flavors blend together.
03 -
Mix the cooled pasta with chickpeas, cherry tomatoes, mini bell peppers, spinach, pickled peppers, olives, parmesan, and provolone in a big mixing bowl.
04 -
Pour the dressing over everything and mix until everything is well-coated. Chill in the fridge for 1 to 2 hours so all the flavors soak in before serving.
# Notes:
01 -
This Mediterranean-inspired dish packs in protein from chickpeas and cheese alongside a refreshing variety of veggies.
02 -
It'll keep in the fridge for up to 3 days. A splash of olive oil can freshen it up right before serving.
03 -
For a kick of heat, try adding a pinch of chili flakes into the dressing.
04 -
Switch things up by tossing in zucchini slices, artichoke hearts, or cucumbers—whatever you like!