Serves 5
⭐️⭐️⭐️⭐️⭐️
(Source: Run Fast, Cook Fast, Eat Slow Cookbook by Shalane Flanagan and Elyse Kopecky)
If it were up to me, I would rename this recipe to “The Mediterranean Lover’s Pasta Salad.” If you are a fan of olives and feta, then definitely give this recipe a try. I would also point out that the number of servings is more like 8 not 5. This is fine by me since this salad tastes great the next day. Enjoy!
Ingredients
1/2 box (8 ounces) penne or rotini pasta
1 head of broccoli, cut into bite-size florets
4 packs cups of baby spinach, chopped
1 pint cherry tomatoes, halved
1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
1 cup (4 ounces) crumbled feta
1/3 cup chopped kalamata olives
Lemon Miso Dressing Ingredients
1/2 cup olive oil
1/3 cup lemon juice
2 teaspoons miso (preferably mellow white)
1/4 teaspoon black pepper
Directions:
Cook pasta in heavily salted boiling water according to package instructions. In the last 2 minutes of cook time, add the broccoli. Rinse under cold water and drain thoroughly.
In an extra large salad bowl, combine the pasta, broccoli, spinach, tomatoes, garbanzo beans, feta and olives.
Add ALL of the dressing and toss to combine.
Cover and chill in refrigerator for an hour.
Rating System
⭐️⭐️⭐️⭐️⭐️ Vegetarian with no or minimal processed ingredients.
⭐️⭐️⭐️⭐️ Vegetarian with some processed ingredients
⭐️⭐️⭐️ Meat or Seafood with no or minimal processed ingredients
⭐️⭐️ Meat or Seafood with processed ingredients
⭐️ Dessert
This looks delicious. I love anything with cherry tomatoes, feta and olive oil! Such delicious flavors.